EDUCATIONAL INCUBATION & HATCHING CHAT THREAD, w/ Sally Sunshine Shipped Eggs

[ChickenCanoe]

I really want to taste an Elk! NEVER in my life had any kind of venison...just can't find them here.

I'm sure.
I've only eaten elk 3 or 4 times. I have eaten whitetail deer as often as possible. Some friends have given some to me on occasion. I think I've processed 6 deer of my own. (some road kill) Since I haven't processed an elk of my own, I'm not sure about this but you can't eat the fat of deer so I imagine that is true of all venison. Humans supposedly can't digest the fat. But the meat is delicious and very lean, depending on what they have eaten and how it is prepared.
I guess that will be on your bucket list when you make a trip here.

I think my favorite meat of ungulates is bison. Especially tenderloin and heart.

 

[BantyChooks]

I'm sure.
I've only eaten elk 3 or 4 times. I have eaten whitetail deer as often as possible. Some friends have given some to me on occasion. I think I've processed 6 deer of my own. (some road kill) Since I haven't processed an elk of my own, I'm not sure about this but you can't eat the fat of deer so I imagine that is true of all venison. Humans supposedly can't digest the fat. But the meat is delicious and very lean, depending on what they have eaten and how it is prepared.
I guess that will be on your bucket list when you make a trip here.

I think my favorite meat of ungulates is bison. Especially tenderloin and heart.

I had mountain goat once. It was tasty.

 

[BullChick]

But you did mention with a picture of three beagles that more would be good.

Yes, I did.

 

[ChickenCanoe]

I had mountain goat once. It was tasty.

I never ate it. We once stayed at a hotel near Breckenridge Colorado and their restaurant had all sorts of game meats on the menu. Elk, moose, mountain goat and bear. Probably others but that's all I can remember. I had the elk. Everything was pricey.
Sometimes we have a Mardi Gras party at our house and boil up 20 lbs. of crawfish.
Next year, I'm hoping to get and grill a whole alligator for the event. There's a meat market downtown (at the oldest farmer's market west of the Mississippi) that usually carries tail meat and whole gators.

 

[Akrnaf2]

I'm sure.
I've only eaten elk 3 or 4 times. I have eaten whitetail deer as often as possible. Some friends have given some to me on occasion. I think I've processed 6 deer of my own. (some road kill) Since I haven't processed an elk of my own, I'm not sure about this but you can't eat the fat of deer so I imagine that is true of all venison. Humans supposedly can't digest the fat. But the meat is delicious and very lean, depending on what they have eaten and how it is prepared.
I guess that will be on your bucket list when you make a trip here.

I think my favorite meat of ungulates is bison. Especially tenderloin and heart.

I can imagine that the meat is very lean it is 100% grass fed and extremely active animal.
And bison sounds extremely testy!
I prefer the rib eye stake, the sirloin and the most preferd the sweet bread and the hanger steak, also known as butcher's steak. Really wonderful!

 

[ChickenCanoe]

Is hanger steak the same as brisket? We often eat brisket as 'corned beef'.
Ribeye is very popular.
Not all bison is grass fed here though it should be. There are some ranches that treat it like some operations feed beef. With a lot of corn. Makes them fatty but unhealthy.
There are a couple grocers here with bison but only one around here that assures it is grass fed and grass finished.
For beef, my favorite cut is a porterhouse steak. That is a tenderloin filet and a New York strip together. I like them at least an inch thick grilled rare over an open fire.
The difference between a porterhouse and a T-bone is the section of the side it is cut from. A porterhouse has a much larger filet portion.
You can't find a porterhouse in much of the country. I couldn't find one in Kansas City, one of the cities associated with beef.
https://www.mychicagosteak.com/steak-university/porterhouses-vs-t-bones-difference/

 

[ChickenCanoe]

I hate the ads on this site. I just googled porterhouse steak and now the right frame on BYC is filled with photos of beautiful juicy steaks.

 

[ChickenCanoe]

I hate the ads on this site. I just googled porterhouse steak and now the right frame on BYC is filled with photos of beautiful juicy steaks.

 

[Akrnaf2]

Is hanger steak the same as brisket? We often eat brisket as 'corned beef'.
Ribeye is very popular.
Not all bison is grass fed here though it should be. There are some ranches that treat it like some operations feed beef. With a lot of corn. Makes them fatty but unhealthy.
There are a couple grocers here with bison but only one around here that assures it is grass fed and grass finished.
For beef, my favorite cut is a porterhouse steak. That is a tenderloin filet and a New York strip together. I like them at least an inch thick grilled rare over an open fire.
The difference between a porterhouse and a T-bone is the section of the side it is cut from. A porterhouse has a much larger filet portion.
You can't find a porterhouse in much of the country. I couldn't find one in Kansas City, one of the cities associated with beef.
https://www.mychicagosteak.com/steak-university/porterhouses-vs-t-bones-difference/

No, hanger steak isn't brisket. Brisket is part of the chest the hanger steak, is part of the animal diaphragm it called butcher's steak because they save this part for themselves.
https://en.m.wikipedia.org/wiki/Hanger_steak

 

[Akrnaf2]

I hate the ads on this site. I just googled porterhouse steak and now the right frame on BYC is filled with photos of beautiful juicy steaks.

Thank God you did look for "colon"