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Ch. 3 - Seam Butchery Vol II: Flat Iron
Venison 101 with Hank Shaw • 9m 2s
Don’t grind shoulders! Here’s how to get a top quality steak from an elk, moose or other large shoulder.
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Ch. 4 - Seam Butchery Vol III: Skirt ...
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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.
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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.
