Deer Ribs, Brisket, and Sidemeat
On this episode of Huntavore, joining Nick on this in depth discussion is returning guest, Nathan Judice, the RecreationChef. Together they unpack the rib quarter of deer; the location, characteristics, and sound cooking treatments of these muscle groups. Along the way, the guys add tips and tricks to get the most out of this very finicky quarter. If you’ve been wanting to better utilize your deer’s midsection, make it easier to bone out for burger, or elevate these under-appreciated cuts to center stage, tune into this episode of Huntavore.
Ribs, Brisket, Sidemeat
Location: extends from the…
The skinny
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