IT IS OFFICIAL, PROCESSED ELK
Contributors to this thread:Elk
From: Paul@thefort
20-Sep-21
FINAL TALLIE OF MEAT PROCESSED FROM ELK
FINAL TALLIE OF MEAT PROCESSED FROM ELK
2 lg pacs of stew meat, 3 roasts, 5 pacs steaks (4) per pac, 12 backstraps cuts, 2 tenders
2 lg pacs of stew meat, 3 roasts, 5 pacs steaks (4) per pac, 12 backstraps cuts, 2 tenders
50 pounds of ground for meat loaf, and ham burger, etc.
50 pounds of ground for meat loaf, and ham burger, etc.
Had to try the burger, Yum!!!!!!!!!!!!!!
Had to try the burger, Yum!!!!!!!!!!!!!!
From: orionsbrother
20-Sep-21
Looking good Paul! Job well done all the way around!
Congratulations sir.
From: JL
20-Sep-21
Man that looks good. I'm a smoked bacon fan and throw that into the burger to get that bacon-cheeseburger smell when it cooks and provide a little cooking grease.
From: drycreek
20-Sep-21
YUM-YUM !
From: Beav
20-Sep-21
The rewards of hard work!
From: jordanathome
20-Sep-21
Earned and deserved!!
From: Empty Freezer
20-Sep-21
One of these days i too will have elk to process... Please o please LORD
From: jdbbowhunter
20-Sep-21
What it's all about !
From: WV Mountaineer
20-Sep-21
Congrats.
From: Dollar
20-Sep-21
Paul I was impressed before this thread but after seeing that your wife lets you use the kitchen YOU"RE THE MAN!
From: Charlie Rehor
20-Sep-21
Well done Paul…
From: Ermine
20-Sep-21
You are the man. Processing elk is no easy task. A lot of work but very rewarding!
From: Paul@thefort
20-Sep-21
Justin, that is more than cute. I need a helper like that. Is she for hire? :)
From: Highway Star
20-Sep-21
Congratulations, I heard that you were successful. Nice bull and lots of meat. Scott
From: soccern23ny
20-Sep-21
beautiful
From: Treeline
20-Sep-21
Big job that processing! Impressed with how fast you got it knocked out there Paul! Looks like you’re set till next year! Gonna have to break out that longbow and get tuned up ;-)
From: Ermine
20-Sep-21
From: Surfbow
21-Sep-21
Looks good Paul!
From: Grasshopper
21-Sep-21
Thats a great bull Paul, congrats!
From: badbull
21-Sep-21
Paul, as there is quite a bit of meat in the neck area on these beasts, I was wondering where it ends up in your prossessing system (hamburger, stew ??). What is your advice as to what works out the best for you ? Bob
From: Paul@thefort
21-Sep-21
Bob, I have never done a neck roast, so that neck meat goes in the grind pile and maybe some in the stew meat bag. One great thing about wonderful elk meat, it will ALL end up on the plate. Yum!
From: DanJ
21-Sep-21
Congrats! Always impressed with Trad kills - nice work!
From: Helgermite
21-Sep-21
Elk. It's what's for dinner! Good job Paul!
From: Bowfreak
21-Sep-21
I processed my elk last year and I was honestly shocked at how much time it took compared to a deer. To me it is like processing about 4-5 deer.
From: kyrob
21-Sep-21
That is great stuff all around.
From: Vonfoust
21-Sep-21
Looks great Paul! God willing I'm going to process an elk I shot some day:)
From: SteveB
21-Sep-21
Awesome! Did I miss the story thread?
From: Lone Bugle
21-Sep-21
SteveB... Look for Bucket List Bull
From: BULELK1
24-Sep-21
Good job Paul
From start to finish and on the table.
Thanks for sharing,
Robb
From: Slate
24-Sep-21
Looks delicious great job
From: txhunter58
10-Oct-21
Good thread
From: txhunter58
10-Oct-21
Good thread
From: ELKMAN
10-Oct-21
Looks amazing. Nothing feels like that freezer door shutting on a job well done. Congrats again sir!
From: DanaC
10-Oct-21
I can 'almost' taste that burger, looks great.
Are the specs on that recurve set-up somewhere? thanks
From: Paul@thefort
10-Oct-21
Dana, read my story on the elk conference, titled Bucket List Bull. Specs included.
From: Medicinemann
10-Oct-21
Paul, Did you happen all of the processed meat? I just wondered how many pounds of meat you ended up with?
From: LBshooter
10-Oct-21
Nicely done. A buddy of mine took a bull this year and after all the work got a positive CWD test, meat has to go.
From: Julius Koenig
10-Oct-21
Well done sir!
From: Bowboy
10-Oct-21
Nicely done Paul!
From: Paul@thefort
10-Oct-21
Jake, The rule of thumb is , 1/3 of the body weight = deboned meat. I would expect this bull weighted 600+ #. so the yield would be 200# of usable meat. Then trim off here and there, end up with 175# of meat.
I had 55# of ground burger, and the rest into steaks, roasts, stew meat, back straps, tenderloins. I did not trim or bring out the ribs or rib meat. Lots of good, natural wild game meat. Yum x 10..
From: doubledrop
11-Oct-21
Just finished up processing all of mine yesterday. Huge task, but very rewarding. I had some help from my 13 yr. old son and we made some great memories and he will now have some ownership when it is served in meals throughout the year. Great thread. Processing is by no means easy and there are times when you question if the time and effort is worth it, but that's usually short-lived for me.
From: elkmtngear
11-Oct-21
Looks beautiful, Paul !
Enjoy every bite of that fine table fare, with your Wife/Family and Friends!
From: Habitat for Wildlife
11-Oct-21
Paul,
You have heard it frequently, and deservedly so, you are truly an inspiration!
Thanks for sharing your adventures, they are always sprinkled with humility and loads of fun to follow!
From: 6x6 bull
13-Oct-21
Paul I didn’t think I could be more jealous of your recurve bull but I stand corrected after seeing all that delicious meat!
