They didn't film it. I don't remember if the unit he drew is didn't allow a video permit or Marcus didn't want his once in a lifetime hunt filmed but it wasn't filmed. Can't say I don't blame him
I appreciate what you're trying to do here, but there are some things factually wrong here. You're confusing the top and bottom rounds. The top round, which you have heavily trimmed here but when intact is much rounder and prettier looking, is the significantly more tender of the two. Great to use for roasting or cutting into steaks. The bottom round, somewhat S-shaped with both tips being thinner than the center, is tougher with much more connective tissue, larger fibers and silver skin almost completely covering it. Smaller deer species up to the sizes of whitetail and fallow I would say make good steaks even from the bottom round, but for bigger deer species with larger fibers like elk, red deer or moose, I think the best use is either very thinly slices for stir frying, or to use as stew meat. The top round is great for steaks on all sizes of deer. When producing this type of video, especially when including an actual chef, I would have expected more correct information when not presented as opinions.
We did Rocky Mountain oysters with our last bull. It tastes just like oysters. You might want to try a Havalon knife- they are razor sharp
Wow! I really enjoyed this vid-educational and entertaining ! And Markus-you’re getting better. Only one awkward giggle laugh. Randy is proud
Great video! Thanks
Good video, but when I heard Marcus say cut the tritip into jerky, I wanted to jump through the screen!! You gotta reverse sear that thing!!
Good video. I call the top and bottom round opposite of what you do but we talk funny in the Great Lakes region.
Do you guys ever pump and corn any of your meat. Great for cold meat or a roast.
jamie knows and sees all
Are you going to post your big horn sheep hunt soon? Been looking forward to seeing that!
They didn't film it. I don't remember if the unit he drew is didn't allow a video permit or Marcus didn't want his once in a lifetime hunt filmed but it wasn't filmed.
Can't say I don't blame him
Get the silver skin off each part of the muscle! That is where the over powering gamey tast.
You gotta know the names of all the cuts and show how and what your cutting. This video is of little value except for a hobbyist
Sharpen that knife, bud 👍
I appreciate what you're trying to do here, but there are some things factually wrong here. You're confusing the top and bottom rounds. The top round, which you have heavily trimmed here but when intact is much rounder and prettier looking, is the significantly more tender of the two. Great to use for roasting or cutting into steaks. The bottom round, somewhat S-shaped with both tips being thinner than the center, is tougher with much more connective tissue, larger fibers and silver skin almost completely covering it. Smaller deer species up to the sizes of whitetail and fallow I would say make good steaks even from the bottom round, but for bigger deer species with larger fibers like elk, red deer or moose, I think the best use is either very thinly slices for stir frying, or to use as stew meat. The top round is great for steaks on all sizes of deer.
When producing this type of video, especially when including an actual chef, I would have expected more correct information when not presented as opinions.
You are so right. These "expert" chefs can't even identify the cuts of meat.
That's a hind leg and not a quarter