Another butchery pic

[VSS]

Butchery photos seem popular, so here's another.
A couple of fallow rump steaks. No knife for scale this time, sorry, but suffice to say they're fairly hefty, weighing in at 200g apiece.
They're not actually true rump steaks, as they're cut from the thick flank (the "rugby ball" shaped part of the haunch) and not from the actual rump, but they do eat well!

 

[shotguntom]

One of the best cuts to come off a deer!

 

[Mike1979]

Look spot on Tim. I suppose without a TV you have more time doing proper stuff and less time watching mind numming crap

 

[Loki]

Hi Tim

Stop it please - ye maketh my mouth to water...........

L

 

[John Gryphon]

Round steak as it is named here. More a braising casserole meat than as a grilled steak. I reckon there are better bits for the grill.

 

[User00056]

Beauties!

 

[VSS]

Round steak as it is named here. More a braising casserole meat than as a grilled steak. I reckon there are better bits for the grill.

They're good fried in butter, or marinated & barbecued. Obviously they take a bit more cooking than a steak that was cut out of just one muscle bundle, due to the connective tissue, but on the plus side they have a better flavour.

 

[John Gryphon]

They're good fried in butter, or marinated & barbecued.

I have had a fair share also but if I am to buy steaks I do like the more expensive cuts.

 

[sh1kar]

The salmon in the haunch makes a pretty fair impression of sirloin steaks
S

 

[John Gryphon]

The salmon in the haunch makes a pretty fair impression of sirloin steaks
S

not familiar with 'salmon'

 

[VSS]

not familiar with 'salmon'

Salmon cut. Also known as "Jew's fillet". It's found nestled up against the silverside.
It's a bit tough as a steak, and tends to curl up while cooking, but OK if you whack it with a steak hammer and marinade it first.
I tend to slice it into wafer thin strips for stir fry type meals or pizza topping.

 

[sauer]

Also known as faux fillet as some places sell it as "fillet" when its not

 

[John Gryphon]

I think what you are referring to is what is known as Girello here VSS,with a ?

 

[hoodwink]

I would guess ‘Salmon Fillet’ is in reference to the fact it is lighter in colour than the surrounding meat ie salmon colour.

 

[Smelly Yeti]

No matter the terminology that’s a very nicely butchered couple of cuts VSS Always nice to see folk taking as much pride in producing food that looks as good as it undoubtedly tastes!

 

[VSS]

No matter the terminology that’s a very nicely butchered couple of cuts VSS Always nice to see folk taking as much pride in producing food that looks as good as it undoubtedly tastes!

Thanks!
I was pleased with the way they turned out, bearing in mind that they had a large bone running through through the middle until shortly before the photo was taken.
A fair bit of trial and error has gone into it over the past few years to try to improve presentation beyond just being a lump of meat.
I probably waste far too much time over it, to be honest, but I enjoy doing it.

 

[Freeforester]

Salmon cut. Also known as "Jew's fillet". It's found nestled up against the silverside.
It's a bit tough as a steak, and tends to curl up while cooking, but OK if you whack it with a steak hammer and marinade it first.
I tend to slice it into wafer thin strips for stir fry type meals or pizza topping.

If you cut it into 5/8” -7/8” thick collops you may get on better with it - you’ll doubtless have noticed that unlike most other muscles, it isn’t connected to bone at one end or another, it is more or less keeping the other muscle groups company, and having a bit of a free ride in the process — this lack of hard work makes it a more tender part of the haunch; try cutting it into collops and arrange like petals & heart of a flower in a square pouch - the customer then has an idea how to cook it, especially when they are unused to eating venison. — They first choose with the eyes!

Sure, it isn’t as tender as loin, but nor is it so expensive, and nonetheless it is a tasty part of the animal, assuming some culinary ability on the part of the consumer.

More tips from the Grampian venison marketing board!

 

[John Gryphon]

More tips from the Grampian venison marketing board!

FF you have neglected to mention the addition of Ivermectin Salsa that is heaven on venison.

 

[rollotomassi]

Looks great.

 

[Freeforester]

FF you have neglected to mention the addition of Ivermectin Salsa that is heaven on venison.

That’s a given, matey! All them Aussies who can’t buy it - we should go into import export