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Ch. 4 - Seam Butchery Vol III: Skirt Steak
Venison 101 with Hank Shaw • 3m 36s
How to cut, and what to do with, the tastiest steak on an elk, moose, caribou, or other large big game animal.
Up Next in Venison 101 with Hank Shaw
Ch. 5 - Taking Stock of the Matter
Bones, trim, tendons and silverskin turn into silky, full flavored broth if you’re willing to take it slow.
Ch. 6 - The Grind & Smash Burgers
How to grind your own burger or sausage meat: coarse or fine, fat or lean all have their place in the kitchen.
Ch. 7 - Jerky in All Its Forms
Whole muscle or ground, jerky is everyone’s favorite meaty snack. Here’s how to make both kinds