Beyond Backstraps: How to Use Every Cut of Your Harvest

Backstraps get all the attention.

And for good reason—they’re tender, easy to cook, and incredibly flavorful.

But if that’s all you’re using, you’re missing out.

Every part of the animal has value.

The shoulders are perfect for slow cooking and shredding.
The neck makes incredible stews and roasts.
The shanks, when braised, become rich and fall-apart tender.

Even the bones can be used for broth, creating a nutrient-rich base for soups and sauces.

And then there’s the fat.

Often discarded, fat can be rendered and used for cooking, adding both flavor and function to your meals.

Using the whole animal isn’t just practical—it’s respectful.

It honors the harvest and ensures nothing goes to waste.

And it challenges you to become a better cook.

Because when you learn how to use every cut, your meals become more creative, more intentional, and more rewarding.