Justin and Adam chat again about butchering and cooking by specific cuts. In this episode they dive deep into the Mock Tender and the Flat Iron Steak, touching base on techniques, nuances, and recipes for these two delicious front shoulder cuts. 

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Recipes:

Justin’s Chimichurri recipe

Venison Saag Gosht

Gochujang Steak and Broccoli 

Grilled Venison Steak and Peach Salad

Venison Ragu sub mock tender for the shank

Show Notes:

Spicy Fried Whole Trout

Foraging 

Jams and Jellies

Syrups

The Flat Iron Steak

The origins of the flat iron

It is a newer cut

Applebees popularized

One of the most tender cuts in the shoulder

Mock Tender is not tender

How to remove each cut

A boning knife can do everything

Leave the blade roast intact

The front shoulders have better-flavored cuts

Keep steak cool before cooking so as not to overcook

Mock tender for braise of sous vide

Velveting technique

Meat grains

Letting rest longer

Braising

Justin’s chimichurri recipe

Venison Saag Gosht

Gochujang Steak and Broccoli 

Grilled Venison Steak and Peach Salad

Venison Ragu sub mock tender for the shank

Tacos!!

Deer Taco Shirt

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