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Discussion Starter · #1 ·
When you're trimming meat there are always pieces that:
- aren't ready for prime time (ie, company).
- you can't really ID but you know are high quality.
- Deserve a better fate than the stew pot or grinder.
I named them "Caveman Meat". In the "old days" my great-great-great-etc. grandfather would have hacked a piece off with his stone knife, thrown it in the fire, and ate it when charred. At least I have the civility to take my chunks of hacked meat, put it on a skewer, and roast it to medium rare.

Caveman meat - oh yummy!
 

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