Like most things in life, there’s a passable way and a proper way to cut venison steaks. Clean-cut, uniform chunks of meat will simply freeze nicer, cook more evenly, and taste better. The best steak cuts from a deer come out of the hindquarters, also known as hams. Watch MeatEater’s Ryan Callaghan’s new video and learn how to do steaks right.
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We worked with the Benchmade Knife Company to make the perfect knife for turning a deer carcass into pretty packages of meat in the freezer. It’s called The Meatcrafter Knife—Steven Rinella Edition, and you should check it out. Available for purchase at your local Scheels store, or online here: https://bit.ly/2P3zdmo
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35 Comments
What is your favorite 5000 cubic inch + hunting backpack?
How much did das boat go for on the auction?
Nies meat
Never thought of the round for steak, I cube it for slow cook stew, ground or for jerky
I use the eye of round on the BBQ grill for steak, can cook it to medium rare to well done and it’s still juicy and tender
Go elk hunting with Evan Hafer!
I'll probably never end up actually harvesting a deer, just because I'm a noob at hunting. But I watched this anyways cause MeatEater and Cal are amazing
I bought a 12" slicer knife (Meat Slicer → https://amzn.to/39DK67V) specifically for steak cuts, and it works beautifully without much effort. That Benchmade boning knife sure is pretty!
I've gotta ask – did the deer break its leg before or during the shot, or did that happen sometime in transit?
Could you leave the hams whole, freeze, and cut before cooking?
Got my first deer today and getting ready to finish processing. This video really comes in handy! Thanks!
Awesome vid thanks for helping us beginners
So do you have the silver skin on? Or cut it off later?
Believe it or not your knife is actually too short for cutting those steaks. A 14 inch butcher would be better.
Still got plenty more to trim off there, Cal
How slow and what kind of heat range do you use for these hind quarter steaks to get them tender I have a pit boss smoker any recommendations 1 to 2 in thick cuts
I'd love to try venison, or any game for that matter.
sick moustache. not much on top but you could still grow a mullet!
Love you guys, but very unimpressed with this. Poor muscle group identification, no real butcher vernacular, this was far too dumbed down. This was a disservice to newbies.
Screw the steak, i want that ‘stache
I wish Ryan would have identified each muscle group/cut as he was working with the different muscles
What another cuts on a deer a steak? , I knew it can't just be the backstrap
Gnarlyyyyyyy
How many moustaches can we get out of Ryan's world class lip wig?
Quit talking and explain what your cutting and why your doing it. Made the first 3 cuts without even giving a reason why. 2.5/10. I'll have to find another video.
Interesting – I go a bit opposite. I love the Sirloin for a roast. I use all three rounds for steaks as they are very uniform and have good grain and texture. The eye of round is almost like poor man's backstrap to me. The Sirloin has a bit of connective tissue that I prefer in a roast plus it's rather football-shaped to start. Great vid as always!
It’s so interesting to me that you take your steaks from the sirloin. I LOVE to get my steaks from the outside and inside rounds and then leave sirloins whole for corned venison / hams / holiday roasts.
Really great advice and tips well done
On a low fat animal like this, I've found my sous vide cooker the no brainer way to good results. I'm no expert on a grill and have a tough time hitting that sweet spot between to raw and very dry. Even thickness is then more for presentation than an actual cooking requirement.
I really like how he thinks about his cut.
Thank you bro for this demonstration
This is not a good video
Hey Ryan, just a quick tip that might help you out. Chill the meat in the freezer for about 15-20 min and you will find it firms up and is easier to cut uniformly. Cheers buddy. great seeing you on meat eater again !!
I guess I like shitty venison steaks because after 10 plus years of eating professional butcher shop separated hind quarter steaks…I'm back to cutting my own out of the hole quarter without separating the muscles 💯 more flavor and a 💯 easier to cut and way cheaper than paying the professional butcher to do something kind of weird… Like I said I must like shitty venison steaks…but I will forever keep my rear quarters whole like we did in the 1960's and 70's…
BBQ is a cooking method not a cooking device.
We cut Tbones from the backstrap
Horriable video