I never slice steaks or chops but rather package them in a large piece and cut when thawing. Helps keep moisture plus I can cut better steaks if half frozen.
Since Bowsite put me on to Souse Vide method of cooking it is only way to go. Amazing the difference betwen just only frying a steak (which Never works) or grilling which is ok to the sous Vide method which you can finish off by minute on a really hot grill or pan for appearance.
Last moose steak was juicy soft and oh so tasty, never had a better deer species steak in my life, was comparable to resturant prime rib in texture and moisture and even appearance. Before that experience I was ready to grind the entire beast in to burger. Even the wife ate it when it’s that soft, she is not much for chewy game meat. Don’t even need to use the Jaccard meat tenderizer device which was another great Bowsite reccomendation years back when I shot an tough Mt goat. Who knew one could get great cooking advice on a bow hunting site.
THIS^^^ I do this also for the same reasons. And when you don't slice the meat until you use it, you retain the option of which size cut you want, or even just roasting it whole on the grill after marinating it........and now I'm getting hungry!
Putting the seasoning or spices or sauce in the bag with the meat during sous vide really infuses the flavor throughout the meat.
Because of the high moisture content and low to no fat in game meat one has to have the pan or grill extermly hot to get the right sear to seal in the moisture. In the House it makes such a mess on the stove top frying and in the oven broiling and the lingering smell is a problem for some . Most times I have not been able to achieve that high temp seat in enough moisture for medium steaks. I now shoot for medium rare. Which on the grill I can do half the time. Got to watch it closely and perhaps I need a better grill. Will be switching from gas to wood / charcoal. Tough on current gas grill when weather is 25 and breezy to get it hot enough.
Cast iron frying and grilling is an intergal part of sous vide steak if you need the char appearance type steak but it is only used briefly to get the appearance.
Frying broiling grilling will remain the most used methods to prepare steak versus sous vide.
Most people will never even hear the term sous vide let alone try it. “To explore is to be living.” Anonymous
I use a hand crank tenderizer for the round steaks that works really well. Got it at least 10 years ago from cabelas. Kind of like the one in the link.
Not sure how much meat has been cranked through that thing, but it has been a pile! We love our chicken fried venison! Also works fabulous for meat rolls with different cheese, peppers, etc.
Also use the Jaccard sometimes to help get the marinade into the meat on some steaks for grilling.
Still have not done sous vide, yet! So many ways to cook game meat, so little time:-)