Author Topic: The other dark meat (Read 1291 times)

greensider · « **on:** December 18, 2019, 07:08:38 PM »

If everyone knew just how good beaver was there would be none left

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Relf25 · « **Reply #1 on:** December 18, 2019, 08:34:58 PM »

What cut is that?

greensider · « **Reply #2 on:** December 18, 2019, 08:47:27 PM »

The whole thing you have to remove most of it from the back and ribs but it’s worth the little bit of work

Take Em · « **Reply #3 on:** December 18, 2019, 08:56:47 PM »

I knew I shouldn’t have opened up this thread. I just threw up in my mouth. 😂

DXT · « **Reply #4 on:** December 18, 2019, 09:54:25 PM »

I enjoy beaver every time I have it.

poncho · « **Reply #5 on:** December 30, 2019, 01:55:46 PM »

not too many beavers in queens!!!!!! LOL and I don't eat RAT!!!!!! HAPPY NEW YEAR ALL

greensider · « **Reply #6 on:** December 30, 2019, 05:16:59 PM »

3 more today 47 pounds of meat

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greensider · « **Reply #7 on:** December 30, 2019, 05:17:32 PM »

Yummy

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Appleman · « **Reply #8 on:** December 30, 2019, 05:24:36 PM »

Sider, How many people are you feeding?

greensider · « **Reply #9 on:** December 30, 2019, 05:42:51 PM »

Just me lol just me we make sliders for cookouts everyone loves them and calls us liars because they think it’s beef

brushwolf · « **Reply #10 on:** December 30, 2019, 07:57:50 PM »

Very close to beef in texture and taste. Eaten many and would like to make burger from some. Years ago has beaver burger and it was good !!!

greensider · « **Reply #11 on:** December 30, 2019, 08:01:16 PM »

That’s funny we were just talking about making burgers with it

jdbbowhunter · « **Reply #12 on:** December 31, 2019, 10:44:40 AM »

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