The Gutless Method removing the Backstraps

[JimP]

If you don't like the taste of it how are you taking care of your meat. If you are talking about the dried piece of meat that forms after you skin a animal.

My dad would turn over in his grave if he saw me wasting any piece of meat off of a animal and I have never noticed a bad taste off of the dried crust that forms. You might have to chew it a little bit longer but that is all I have noticed. Now if you are talking about the silvery skin that is between the muscles of a animal, I'll eat that also with no problems. Most of my deer and elk are cut the same way a beef is, round steaks, roast, and chops all with the bones in them to add flavor. Even the ribs get saved to be boiled up in a sauce to where the meat will fall off of the bones. Most of the time even the meat that could be ground up into burger is just packaged as stew or fry meat.

 

[kidoggy]

I shave that nasty dried stuff off before I CUT IT INTO STEAKS. THOSE WHO WISH TO EAT IT , GO FOR IT. I ain't gonna

 

[ScottR]

I get all of it off, silver skin included.


Sent from my iPhone using Tapatalk

 

[WapitiBob]

I separate every muscle, then on those that were open to air and have the dried "skin", I just flip them over onto my cutting board and "fillet" it off just like I fillet the skin off a Bass.

 

[bghunter]

My dogs and chickens like whatever I shave/trim off, sometimes I cook it before giving it to my animals. It is hard to get lungs, liver, and heart out with gutless method.