This week, Cal talks about moth wings, lost ancestors, goldfish, meth, and so much more.
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Hogs. Toads. Donkeys. Pigs. Whatever name you prefer, these are the fish you really want to catch. Quantity fills the freezer, but trophies earn the bragging rights. This series is dedicated to the pursuit of the true heavyweights across all species. The meat eaters. So, pull out the sink tips, 7-weights, and Sex Dungeons and rethink your approach if you want to see giant trout most anglers don’t even realize exist in their home waters.
After the main cuts of meat are off of an animal it is time to decide what to do with the rest of the meat. Most of time grinding is the best option. This makes up a great majority of the meat you get from the animal you harvest, so it is important to know how to grind big game meat correctly.
When making ground meat from the flesh of horned and antlered game, it’s a good idea to add in some pork fat or beef fat. You can omit the fat, but you...
Introducing Ask the Eagle, where I’ll be answering your questions about everything from hunting to butchering to marriage. This week, Steve wants to know how long I’ll leave raw meat in the fridge before tossing it out.
Have a question of your own? You can write to me email@example.com.