Justin and Adam chat again about butchering and cooking by specific cuts. In this episode, they dive deep into the Top Round and Bottom of Big Game Animals, touching base on techniques, nuances, and recipes for these two delicious cuts. They also explore the uses of these cuts, such as cube steak, pot roast, stir-frying, and steak. They share preferences for whole cuts over grinding and offer recipes like elk steak gochujang noodles, hot Italian venison sandwich, bourbon venison jerky, wild pig cured ham, barbecue smoked venison and bison gyudon.

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Takeaways:

The bottom round is commonly used for cube steak and pot roast.

The top round is versatile and can be used for stir-frying, curing, and making steaks.

Experiment with different cuts and cooking techniques to find your preferred method.

Try recipes like elk steak gochujang noodles, hot Italian venison sandwich, bourbon venison jerky, best wild pig cured ham, barbecue smoked venison and bison gyudon.

Recipes:

Elk Steak Gochujang Noodles 

Hot Italian Venison Sandwich 

Bourbon Venison Jerky 

Best Cured Wild Pig Ham 

BBQ Smoked Venison 

Venison Pastrami

Bison Gyudon 

Dashi Stock Recipe

Chapters:

00:00 Introduction and upcoming episodes

05:44 Discussion about upcoming activities

09:05 Introduction to the top round

12:27 Different methods of removing the top round

27:45 Introduction to the bottom round

29:39 Methods of removing the bottom round

30:40 Culinary history and cooking methods for the bottom round

31:51 Bottom Round

32:21 Uses of Bottom Round

33:14 Top Round

34:31 Cooking Techniques for Top Round

35:25 Grinding and Other Uses

37:07 Preference for Whole Cuts

38:13 Recipes: Elk Steak Gochujang Noodles

40:25 Recipes: Hot Italian Venison Sandwich

43:32 Recipes: Bourbon Venison Jerky

45:12 Recipes: Best Wild Pig Cured Ham

51:13 Recipes: Barbecue Smoked Venison

57:08 Recipes: Bison Gyudon

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