Conducting a precise and delicious grilling measure on wildlife animals doesn’t have to be too hard – provided you have in-depth knowledge about how you can use the different parts of their bodies.
Keeping this in mind, here is an in-depth analysis by Seriously Smoked that can help you understand how you can create the most epic and amazing BBQ recipes by learning how to use the different meat cuts.
Understanding the Different Meat Cuts
Irrespective of whether you have a moose, elk, or caribou, the main cuts of meat from wild animals remain the same.
Here are the different part of wild animals:
- Top round
- Bottom round
While a few body parts, such as the head, neck, ribs, and forelegs, are pretty self-explanatory, you should be aware of what the other meat cuts mean.
Brisket is a cut of meat taken from the lower chest or breast or beef or veal.
The Chuck roast cut is situated on the upper shoulder of the animal and is slightly tougher due to the presence of more connective tissues.
For those of you who aren’t aware, a Shank is just another name for the legs of the wild animals.
The Loin, also known as the backstrap, runs across the length of the backbone.
A Tenderloin is found just below the loin and is the most tender cut of an animal.
The Plate refers to a forequarter cut from the belly and is situated just below the ribs.
The Flank is a cut of meat taken from the abdominal muscles or the lower chest of the steer.
The Sirloin is a fine, tender cut taken from the back of animals – it’s just that these cuts from wild animals have coarser fibers when compared to domesticated animals.
The Rump cut is taken from the hindquarter and the muscle above the hip bone of wild animals.
Best Ways to Prepare with the Various Meat Cuts
Now that we‘ve discussed the different meat cuts in detail, let’s take a look at the recipes where they can be used as the main ingredient:
- Osso Buco