Tod osier
WKR
This? Gluteobiceps View attachment 608215
No, all those scrap cuts up there are very 3-D, not flat (if I'm looking at the diagram right).
This? Gluteobiceps View attachment 608215
This? Gluteobiceps View attachment 608215
My wife says I have a hard time finding that part too.This? Gluteobiceps View attachment 608215
I'm not a steak guy. I might eat one or two steaks a year..maybe.
It’s surprisingly tender. Cut against the grain and cook rare/medium rare. Yum!I don’t know what that flat piece is called but I think I saved it from the grind this year to make a small rouladen of sorts. I saved some larger flat pieces from the shoulders and over-rib meat for this preparation as well.
I believe that’s it. Here it is from an elk. I marinated it for 24 hours then cooked it. It seemed to contract a little. Next time I won’t marinate it. I’ll add some Saskatchewan seasoning and cook it hot and fast on the cast iron.The piece I think it is --- is removed at 9:00 minutes in.
Yea, I definitely rolled those up and vac sealed them separately this year. I got plenty of burger meat from other trimmings.I believe that’s it. Here it is from an elk. I marinated it for 24 hours then cooked it. It seemed to contract a little. Next time I won’t marinate it. I’ll add some Saskatchewan seasoning and cook it hot and fast on the cast iron.
Bingo. Nailed it.It’s called the round cap. It does make a nice dish. You can cook it whole like you would a flank or skirt steak then slice for steak, stir fry, tacos, burritos, etc. It’s also good when you pound it out to make it thinner and larger in diameter. Add your favorite cheese, mushrooms, spinach, peppers, etc. roll it up and tie it then smoke it. Slice when done. Same thing you can do with skirt and flank steak.