Roasts or Burger?

[Jbehredt]

No roasts. Steaks and burger.

 

[elkguide]

Deer, backstraps and tender loins are always cut into steaks. Most everything else goes into bacon burger.
Elk, if it can be cut into a steak, done. Everything else is burger.
No roasts in our house. Found that we always ended up grinding them up later.

 

[Wrench]

I just made #175 burger and #75 of sausage. I keep the best, grind the rest....except lately I've been making 30 pounds into chile Colorado every year and freeze drying it.

 

[Bugger]

Another good option if you’re overloaded on ground is to make a big ol batch of barbacoa style shredded meat with shoulder, trim, and neck meat. Slide it into burger bags a pound or so each and refreeze to use later. It’s super easy to thaw in the fridge or toss in water for a couple hours and make tacos, hash, pita pockets or my kids favorite sloppy does. It takes other seasonings really well when reheating in a pan.

 

[Erict]

Cut, weigh, vaccuum seal and freeze roasts.
Grind bits and pieces and the "lesser" cuts to get a few packs of ready to go ground meat.
Thaw and use roasts as is, or grind fresh, or chip, slice, dice for whatever is on the menu.

You can't ungrind good roasts.

 

[COJoe]

My wife and I enjoy a roast cooked low and slow and the option to shred it after the first meal with it. I also like to slice up left over meat to put on a tortilla with smoked gouda cheese, warmed up in a toaster oven at work for lunch, mmmm. But I'll do that with ground beef too. I'm all talk this year though with no elk. Buying a meat package from a local ranch on Monday and it's half ground burger.

 

[5MilesBack]

I grind most everything except tenderloin and back strap, but sometimes I save a roast or two for Mississippi pot roast over mashed potatoes. We use a lot of ground. And if we want any other kind of meat it's generally a good prime rib or ribeyes.