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processing a red stag
#8139256
01/22/21 04:50 PM
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Joined: May 2014
Posts: 1,088
TackDriver
OP
Pro Tracker
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OP
Pro Tracker
Joined: May 2014
Posts: 1,088 |
I am in the process of deboning a red stag cow. What would you guys recommend a ratio of stag to beef brisket for ground? I usually do a deer / beef brisket ground at a ratio of 70 /30 grind. I will also cut some roasts and package them, then later cut them into steaks or cubes for stew. Never tasted red stag before, any help is appreciated. Thanks
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Re: processing a red stag
[Re: TackDriver]
#8139291
01/22/21 05:20 PM
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Joined: Nov 2009
Posts: 79,070
bill oxner
THF Celebrity
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THF Celebrity
Joined: Nov 2009
Posts: 79,070 |
I'd go 50/50. Maybe use chuck if you wanted less beef.
Quail hunting is like walking into, and out of a beautiful painting all day long. Gene Hill
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Re: processing a red stag
[Re: TackDriver]
#8139304
01/22/21 05:35 PM
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Joined: Oct 2010
Posts: 776
driedmeat
Tracker
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Tracker
Joined: Oct 2010
Posts: 776 |
Red stag cow is very good.
I treat it like axis or Nilgai... Steak out the major ham muscles and back straps/loins. Grind trimmings.
I’m not a big fan of grinding in fat unless you think you’ll have it eaten within a couple of months. Fat goes bad faster in the freezer than lean meat. I would suggest grinding/packaging it alone and then add fatty ground meat as you go. Or at least do a portion with fat to consume first and keep the rest as just red stag until you use up the mixed. Sounds like a pain to do it this way, but your end product will be better.
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Re: processing a red stag
[Re: TackDriver]
#8139323
01/22/21 05:54 PM
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Joined: May 2011
Posts: 19,733
skinnerback
THF Celebrity Chef
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THF Celebrity Chef
Joined: May 2011
Posts: 19,733 |
Red Stag cow is good meat. Me personally, I would do 100% stag for plain ground meat. Then do 75/25 stag/bacon ends & pieces for bacon burgers.
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Re: processing a red stag
[Re: skinnerback]
#8139546
01/22/21 09:15 PM
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Joined: Jul 2018
Posts: 657
Thisisbeer
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Tracker
Joined: Jul 2018
Posts: 657 |
Red Stag cow is good meat. Me personally, I would do 100% stag for plain ground meat. Then do 75/25 stag/bacon ends & pieces for bacon burgers. I don't grind much. Mostly the trimmings. I'll debone everything into roasts and if I run out of trimmings and need some ground I'll grind one of the front leg roasts. When I do grind I typically use pork belly because it I think brisket over powers the venison to much. Mixed as - Ground for sauces (pasta sauces or chili) - 0%-15% belly added Ground for burger - 25%-30% belly added Ground for sausages - 40%-50% belly added
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