Meat & Trophy Care Collection

Meat & Trophy Care Collection

Take care of your hard earned, well deserved harvest with our pro tips.

Meat & Trophy Care Collection
  • Ch. 9 - Early Season Meat & Velvet Care

    Mule deer bow seasons are typically earlier in the year - so heat will be a factor. Remi offers his hot-weather meat care tactics, including cooling. We will also look at how to keep and treat the velvet on the antlers of your buck.

  • Ch. 11 - After the Shot: Meat & Trophy Care

    Randy teaches you the proper steps necessary to take care of your Pronghorn trophy & meat after the kill, one of the most prized meats by many wild game chefs.

  • Ch. 3 - Processing & Cooking the Heart

    In this chapter, Chef Jaime will go through her process and recipe for her favorite cut of meat - the heart. Join her as she processes this ultra-tender organ, and cooks it in a simple way. You will want heart every chance you get.

  • Ch. 2 - Seam Butchery Vol I: Hind Leg

    How to turn a big game hind leg into sinew-free roasts and steaks with just a pocket knife and your fingers.

  • Ch. 3 - Seam Butchery Vol II: Flat Iron

    Don’t grind shoulders! Here’s how to get a top quality steak from an elk, moose or other large shoulder.

  • Ch. 4 - Seam Butchery Vol III: Skirt Steak

    How to cut, and what to do with, the tastiest steak on an elk, moose, caribou, or other large big game animal.

  • Ch. 8 - Wobbly Bits & Tacos de Lengua

    Make the “fifth quarter” one of your favorite parts with tips on how to prep, store and cook heart, tongue, liver and kidneys.

  • Ch. 2 - Importance of Good Kitchen Knives

    Chef Jaime walks you thru her top picks - blades she uses on a daily basis - and why it’s just as important to invest in quality kitchen knives as you do with knives you carry afield.