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Ch. 2 - Seam Butchery Vol I: Hind Leg
Venison 101 with Hank Shaw • 12m
How to turn a big game hind leg into sinew-free roasts and steaks with just a pocket knife and your fingers.
Up Next in Venison 101 with Hank Shaw
Ch. 3 - Seam Butchery Vol II: Flat Iron
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Ch. 4 - Seam Butchery Vol III: Skirt ...
How to cut, and what to do with, the tastiest steak on an elk, moose, caribou, or other large big game animal.
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.