Caribou Meat Chart
tender cuts
Use dry heat. Roast, fry, broil, bbq
antlers for
carving/art
medium tender cuts
Use moist heat for extra tenderness
less tender cuts
Use moist heat. Braise, marinate, pot roast, stew
hair for
tufting
gro
ste und
w
me &
at
roasted
caribou
head, tongue
tenderlo
blade roasts and
steaks, chuck
roasts and
steaks, ground,
stew meat
brisket
&
und at
o
r
g
me
stew
T-bone
steaks
ribs, ground
and stew meat
ribs,
shor t roast
rib
rolled
liver, heart,
kidneys
rum
p
roas
t
round
roasts
and steaks
flank
steaks
hide for
leather/tanning
&
nd eat
ou
gr w m
st e
legs/bones
for marrow,
soup
backstrap steaks,
rib roast
ins