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Post by INBowhunter on Nov 2, 2005 10:07:04 GMT -5
I've heard this term used before and am hoping someone can explain it to me. I've butchered my own deer for 20 years and may already be doing it unknowingly, just wondering.
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Post by DEERTRACKS on Nov 2, 2005 10:18:34 GMT -5
When you cut your small steaks, every other cut is a 3/4 cut. The 3/4 cut allows for a larger serving when you unfold the steaks & lay them out to cook. When laid out they resemble a butterfly.
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Post by INBowhunter on Nov 2, 2005 10:30:49 GMT -5
Gotcha, thanks.
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Post by camoham on Nov 2, 2005 10:50:03 GMT -5
also allows you to fold it back...................stuff good stuff in it like mushrooms, onions, and mustard.................  then wrap whole thing with bacon and bake ! umm good ! camoham |
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