You should have a pretty good idea where it stands. Basically, if the meat is still soft, it’s raw to rare; if it starts to bounce back when squeezed, it’s med-rare to medium; and if it’s firm to the ...

Gary Payne, owner of Brazos Feed and Supply in Waco, says this is one of his favorite recipes. “On a deer lease in the Hill Country many years ago, we would cut pieces of the back strap into ...