Exotic Meat Market® Offers USDA inspected KNUCKLE of Wild Axis Deer from Molokai Hawaii. Many consider Axis Venison to be the best-tasting venison in the world. Axis Venison has the mildest flavor and most tender meat of commercially marketed venison and is the most approachable to restaurant guests who may be afraid to try game meat. The meat is deep red in color and contains less than 1% fat and therefore can be marketed as fat-free. By comparison, Fallow Deer & Red Deer have a fat content of 5% - 7%. Axis Deer meat was judged best tasting wild game meat by the Exotic Wildlife.
The knuckle, or
sirloin tip, is a portion of the larger round containing three distinct
muscles. These are known to veterinarians as the rectus femoris, vastus lateralis
and vastus intermediaries, or to meat shop customers as the tip center, tip
side and tip bottom. All three are very lean and are visibly separated from
each other by seams of connective tissue. The tip center is
the tenderest portion of the round. It is a slightly flattened oval in
cross-section, with a small seam of connective tissue visible in the middle.
This does not need to be removed, as it will normally melt during cooking. The
tip side is oblong, with a flat bottom and a gently rounded top. It contains no
visible fat or connective tissue. The tip bottom is smaller and irregularly
shaped, with a relatively large quantity of connective tissue visible. The knuckle can be used whole as a large roast
or can be cut up for stew meat or kebabs. If the knuckle is broken down further
into its component muscles, they can be allocated to different purposes. The
tip center makes a tender small roast or can be cut into steaks tender enough
for broiling or grilling. The tip side is also a useful roast and can also be
fabricated into steaks. These are not as tender as tip center steaks and
require tenderizing or marinating. The tip bottom is tough and used for stew
meat or ground meat.
|
|
|
