DB4x4
Well-Known Member
- Joined
- Jul 25, 2018
- Messages
- 1,870
My wife and I hate silver skin on our meat. We clean it up as much as possible. Back straps are cut into large medallion type steaks. Big pieces from the back legs are typically cubed, with trimmings bound for ground.
The front legs though...We do our best to clean them up and typically just grind all of the yield, but there's just so much gristle and silver skin. I feel like we end up wasting a lot because of this.
That said, how does everyone attack the front shoulders? Looking for inspiration here and/or a better way to utilize these pieces...
The front legs though...We do our best to clean them up and typically just grind all of the yield, but there's just so much gristle and silver skin. I feel like we end up wasting a lot because of this.
That said, how does everyone attack the front shoulders? Looking for inspiration here and/or a better way to utilize these pieces...