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<blockquote data-quote="wjschmaltz" data-source="post: 347885" data-attributes="member: 6150"><p>Cuts are all same as beef. I was burned out on roasts as a kid so I just make a handful of roasts out of the top and bottom round. Then pull the backstraps, sirloins, and eye of round as steaks. Only other cut I typically take is the flatiron steaks off each side and cut each into 3-4 slabs for fajita meat. Other than that, the rest is ground into various forms. We buy beef steak maybe once every couple of months and other than that, we haven't had any other beef in probably 6 years. Most of our red meat we eat is moose besides a few other random wild game animals that I shoot over the course of a year. We love moose, my wife especially. </p><p></p><p>I'm hopping on a plane in about 10 hours to head out on this years hunt! Then my wife has a local cow tag for December. Hopefully we can get two moose this year with plenty extra to share! Best of luck on your hunt.</p></blockquote><p></p>
[QUOTE="wjschmaltz, post: 347885, member: 6150"] Cuts are all same as beef. I was burned out on roasts as a kid so I just make a handful of roasts out of the top and bottom round. Then pull the backstraps, sirloins, and eye of round as steaks. Only other cut I typically take is the flatiron steaks off each side and cut each into 3-4 slabs for fajita meat. Other than that, the rest is ground into various forms. We buy beef steak maybe once every couple of months and other than that, we haven't had any other beef in probably 6 years. Most of our red meat we eat is moose besides a few other random wild game animals that I shoot over the course of a year. We love moose, my wife especially. I'm hopping on a plane in about 10 hours to head out on this years hunt! Then my wife has a local cow tag for December. Hopefully we can get two moose this year with plenty extra to share! Best of luck on your hunt. [/QUOTE]
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