| Believe it or not, the method you use for cutting deer | | | | shredded meat), BBQ, or you just like small pieces of |
| meat can make a difference in how good your meal | | | | meat, shredding before cooking is a good option. First, |
| will taste. Three common methods for cutting meat | | | | bias cut the meat. Then stack a few slices of meat |
| are bias slicing, shredding, and cubing. | | | | together and cut the slices lengthwise into |
| Bias Cutting Venison | | | | matchstick-size shreds. |
| Bias cutting means cutting on an angle, and it's a good | | | | Cubing Venison |
| method for making sure the meat stays tender. You | | | | Cubing is one of the most common ways of cutting |
| can bias cut flank steaks, skirts steaks, brisket, London | | | | deer meat; most stews call for cubed meat. Kabobs |
| broil (yes, you can get London broil from venison), | | | | and other grilled recipes also call for cubing (although |
| backstraps, and so on. The reason to bias cut venison | | | | bigger cubes). First, trim the silver and any fat off the |
| is that the meat contains long lines are fibers running | | | | meat. Cut the venison lengthwise into strips, the width |
| through it, and they can be difficult to chew through. | | | | being determined by what you're doing with the meat |
| When you cut it on an angle, against the grain, it | | | | (for stews, you want 1-inch cubes, for kabobs, you'd |
| shortens the connective tissue and makes the meat | | | | want 2- or 3-inch cubes). Then, cut the strips |
| more tender. To bias cut the meat, hold a cleaver or | | | | crosswise into cubes. |
| chef's knife at a 45-degree angle to the meat and | | | | No matter how you're cutting your meat, doing so |
| slice it across the grain. | | | | when it is a little bit frozen will make it easier (this goes |
| Shredding Venison | | | | for grinding too). |
| Whether you're making Tex-Mex (which uses lots of | | | | |