People

Ryan Callaghan

Ryan Callaghan

Ryan Callaghan is MeatEater's Director of Conservation and a member of Backcountry Hunters & Anglers, as well as a national board member. Ryan has been a passionate member of the outdoor community, having grown up hunting and fishing, guiding, and playing in the West.

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Video: How to Cut a Tomahawk Steak

Butchering & Processing

Video: How to Cut a Tomahawk Steak

A tomahawk chop is nothing more than a backstrap steak with a rib for a handle—but you don’t need to tell that to your friends or significant other. Just let them go on thinking you’re a gourmet wild game chef and that you put some extra special effort into the meal you made for them. They’ll feel...
Video: How to Properly Cut a Venison Steak

Butchering & Processing

Video: How to Properly Cut a Venison Steak

Like most things in life, there’s a passable way and a proper way to cut venison steaks. Clean-cut, uniform chunks of meat will simply freeze better, cook more evenly, and taste better. I always preach the deliberate approach and attention to detail when butchering, and that is especially valuable...
Video: How to Remove Venison Shanks

Butchering & Processing

Video: How to Remove Venison Shanks

Shanks—the four forelegs on any four-legged animal—are among the most under-appreciated cuts. They’re so packed with sinew and silverskin that they’d be nearly impossible to grind for burger or chew through if cooked under high heat, but if you go low and slow all that tough stuff breaks down into...
Video: How to Make a French Cut Venison Rib Roast

Butchering & Processing

Video: How to Make a French Cut Venison Rib Roast

Don’t let the name throw you. Call it the Freedom Cut if you want, but you really should learn the absolute coolest way to remove and prepare your deer ribs and loin. A French Cut Rib Roast is really just a piece of the loin or backstrap left attached to the tops of a few ribs. It’s a common product...