Elk meat

[soupr]

When you guys get your elk and bring it to the butcher, what sort of cuts do you guys get?

I'm heading out in a couple of weeks for my first elk hunt which will be archery and just want to be prepared if I do land one that I don't rush and make a mistake in ordering the wrong cuts.

 

[Speckmisser]

I cut my own, and treat it just like a big deer (or small cow). Steaks and roasts from the hind quarters, chops from the backstraps, and filets from the tenderloins.

Ribs is ribs. I take 'em. Some people don't. Shame on 'em for the waste, I say, but to each his own... an elk is a LOT of meat to pack out even without the ribs.

Front quarters make a few decent steaks or roasts and LOTS of sausage all around. Neck meat also makes a couple of good roasts and lots of sausage.

When I get done butchering, there's barely anything left on the bones for the bears or coyotes.

 

[BDB]

I do mine very much like Speck. I don't get sausage done from elk or deer anymore though. I get enough sausage from hogs and I prefer that to elk or deer sausage so I just get the rest done into ground. I also do as little ground as I can from a deer or elk. When butchering I cut lots of it into cubes for marinated kabobs or stews.

 

[tmoniz]

I have a butcher do it like I do a steer. And I have them add a little beef fat to the hamburger.

 

[Speckmisser]

Just want to add, all the "scrap" meat is kept in large chunks, I don't grind it all when I butcher... only what I'll use right away.

You can freeze whole cuts much longer than ground meat (unless you smoke it). I grind when I either need space in the freezer or when I'm ready to make a new batch of sausage or burger. Lots of times, those chunks end up in stews too.

 

[BDB]

Speck, have you had any issues with thawing the meat, grinding it, making sausage and then re-freezing the sausage?

 

[wmidbrook]

I've opted to grind stew meat and a roast or two into sausauge before that had been frozen. It might not have won the golden pig award at the Golden BBQ cookoffs, but it was good enough to serve to my buddies...lol.

 

[MULIES4EVER]

Try this. Take those cubes you have cut up and replace the hamburger that you would use in several of the hamburger helper dishes. Espaecially the philly cheesestek and beef stroganoff meals. This is so delicious and is easy to make at camp or home. I personally love it and so does my family. I cut more cubes than just about anything else because you can use them in so many ways.

 

[Speckmisser]

<div class='quotetop'>QUOTE (BDB @ Aug 29 2006, 11:38 AM) <{POST_SNAPBACK}></div>

Speck, have you had any issues with thawing the meat, grinding it, making sausage and then re-freezing the sausage?[/b]

Never had any problems at all.

There's a standing "myth" that you can't refreeze meat, but I've seen it disproven so many times I just can't buy into it anymore. I'm not sure if the argument is that there's more risk of spoilage, bacterial development, or if it's supposed to be a flavor-loss issue, but I really haven't ever experienced it with wild game. To be honest though, with the exception making sausage or burger, if I thaw it I usually eat it.

 

[wmidbrook]

<div class='quotetop'>QUOTE </div>

Take those cubes you have cut up and replace the hamburger that you would use in several of the hamburger helper dishes.[/b]

That's a really good idea!

It's even healthier than adding beef suet or fat to one of the healthiest meats around...

 

[MULIES4EVER]

Sweet, all the more reason to go hunting!!!!!!!!!!!!