Utilizing Beef (and wild animal) Cuts for Slow Cooking

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pops6927

Gone but not forgotten. RIP
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Jul 23, 2008
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You can make your own corned beef out of brisket, bottom round, top round, chuck, chuck roll; any cut of beef that is inexpensive to your area.  The corned beef and pastrami I did was a 6 lb. chunk of bottom round that was on sale:

http://www.smokingmeatforums.com/t/259066/beef-corned-beef-and-pastrami

You don't HAVE to use brisket if it is not available or plentiful in your area.  

You can also use wild game meat too.  The similarities for most 4 legged animals are usually the same, as well as toughness/tenderness.  Of course, a corn-fed steer is not the same as a bull moose, either; you have to take that into account.  But, within the same carcass, the brisket will be tougher than the loin (hard working front shoulder meat vs. horizontal spine) in any species.  

More fat within the meat helps tenderize the meat, like a chuck roast or eye, but the specific cut determines the tenderness.  A filet on the backbone is a hardly used muscle vs. a fore or hind shank which supports and mobilizes the animal and is used constantly.

Of course, please feel free to ask about any cut of animal and its suitability for the end use!  We welcome questions!
 
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