leg meat - which bit where?

[sauer]

You can butterfly some of smaller joints for minute steaks kinda thing

Other thing if think too small is to cut into thin strips for fajitas or wraps..

Paul

 

[Norfolk Horn]

With leg steaks, I find its more about the age of the animal. On a younger animal, they all tend to be fine, but on order bucks, better to be stewed or minced.

Just give the old bucks to someone your not keen on and every time you see them are angling for some venison but never want to give bugger all back.

 

[Freeforester]

You can butterfly some of smaller joints for minute steaks kinda thing

Other thing if think too small is to cut into thin strips for fajitas or wraps..

Paul

If you’re doing this then you’re turning more valuable meat into less valuable meat surely? Steaks cut and packed around £20/kg, what do you ask/get for fajita strips?

One sliver of meat from the haunch of a roe about 6-10g max makes it across into the fajita strip pile, the rest is £20-65/kg off the haunch with about 80g of it making the diced steak pile and a fair bit less into the
mince scraps pile (trim of the thick flank base, innermost of silver heel, other scrapings off removed sheath sinew, etc)

Rather upsell than downsell personally, but of course there’s many a way to do it, and not everyone is trying to maximise yield like your livelihood depends on it.

 

[sauer]

Im on about any cuts that won't make size or grade for steaks ...or off a smaller species...
Also not talking in terms from a purely commercial point of view.....sometimes a change is nice and bit of variety works wonders and kids love a schwarma or fajitas style wrap...

Paul

 

[weblyish]

A variation on that theme is to put the two topsides (one off each hind leg) back to back and roll and tie them as one. That way, you get a consistent eating quality throughout the roast.
If you've got a spare bit of flank fat you can beat it out into a thin sheet and wrap it around the pair of topsides before tying.

Last time I was butchering some muntjac I remembered this and paired up the silversides as they are a bit small for roasting alone

(I know you said topside but I only half remembered)

In the pan until nicely coloured then into a hot oven

Excellent and something I'll do again

 

[Oh6]

Last time I was butchering some muntjac I remembered this and paired up the silversides as they are a bit small for roasting alone

(I know you said topside but I only half remembered)

In the pan until nicely coloured then into a hot oven

Excellent and something I'll do again

View attachment 471359

Not seen joints tied like that before, with a single presumably uncut, piece of string

 

[25 Sharps]

If you’re doing this then you’re turning more valuable meat into less valuable meat surely? Steaks cut and packed around £20/kg, what do you ask/get for fajita strips?

One sliver of meat from the haunch of a roe about 6-10g max makes it across into the fajita strip pile, the rest is £20-65/kg off the haunch with about 80g of it making the diced steak pile and a fair bit less into the
mince scraps pile (trim of the thick flank base, innermost of silver heel, other scrapings off removed sheath sinew, etc)

Rather upsell than downsell personally, but of course there’s many a way to do it, and not everyone is trying to maximise yield like your livelihood depends on it.

To be fair it sounds like the OP is processing for home consumption which is where @sauer's suggestion is probably pointing.