Throw the tag in the truck. You may need it again.
It took me forever but it was my first try. I don't know how picky the butcher shops are, but I tried to save damn near every piece of red meat possible, so I spent hours separating the little bits of meat from between the silver skin, tendons, etc. It was like a marathon session of fileting fish.
Next up is burger grinding (I have an old manual grinder stamped with an 1898 manufacturing date and I also picked up a burger grinder that attaches to the front of my KitchenAid mixer) and then trim, rinse again, and package. It'll be a late night. View attachment 609927 View attachment 609929 View attachment 609931
That late night will be worth it. Great job.
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