Processing venison at home, especially the front shoulder, can be a challenge for beginners. In this guide, we’ll walk you through breaking down a deer front shoulder in a way that removes the mystery and anxiety. Whether you’re preparing for stew, braising, or making steaks, this guide will simplify the process.
Before getting into the actual cuts, it's essential to understand what parts you'll be working with. The front shoulder consists of tough and tender cuts, including the shank, shoulder claw, flat iron, and tender mock tender.
When preparing to break down the shoulder:
Leave excess rib meat on the carcass (if you prefer). This step simplifies the process and allows for easier handling of the leg.
Trim any excess fat or rib meat left on the shoulder from the initial quartering process.
The shank is located on the lower part of the front leg and is known for its tough texture, making it ideal for slow-cooking methods like braising.
Locate the bone at the bottom of the leg and start by making a clean incision down to the bone.
Separate the shank muscle from the bone by cutting along the natural seam of the muscle. You’ll notice two distinct muscle groups: one larger outer muscle and a smaller inner one.
These cuts are perfect for dishes that require long cooking times.
The shoulder clod, which includes the flat iron steak, is next to be tackled.
Identify the joint between the leg and shoulder and begin trimming around it. This is where the shoulder blade is located.
Follow the curve of the shoulder blade, working your knife down to separate the meat from the bone.
Once removed, you'll find a tough tendon running through the flat iron steak, which should be cut through, allowing the flat iron steak to be fully separated from the shoulder.
The flat iron steak is often more tender than other parts of the shoulder and is commonly used in restaurants because it's more affordable than prime cuts.
Peel the flat iron steak from the remaining shoulder meat. You’ll notice a tendon running through it, which can either be trimmed off later or left depending on your cooking method.
Trim off the fascia, the tough membrane that covers the steak. This can make the steak chewy, so it’s best to remove it for better tenderness.
The front shoulder also contains small tender pieces of meat that can be used for stews or slow-cooked meals.
Follow the blade bone to the edge of the shoulder, and carefully slice along the bone to release these tender pieces.
These are great for pot roast or stew meat, where long cooking times can break down the muscle fibers for a softer texture.
After removing the larger cuts, there may still be some usable meat attached to the bones. This trim can be utilized for various dishes like ground meat or stew.
Clean up any remaining fascia and membranes to make the cuts easier to cook and more tender to eat.
Don’t forget to set aside the tough cuts for braising or slow-cooking, as these will yield the best results when prepared correctly.
Breaking down a deer front shoulder doesn’t have to be a complicated or stressful process. By following these steps, you can make the most of each part of the shoulder and use the different cuts for a variety of recipes. Whether you're preparing a tender flat iron steak or slow-cooking the shank, understanding the anatomy of the shoulder will help you utilize every piece of meat effectively.
For more detailed lessons and recipes on venison processing, stay tuned for future tutorials on cooking and further breakdown techniques!
