Ok butchering experts! Quiz!
Elk
Contributors to this thread:
Left to right, name the cut. Winner gets nothing because I’m not sure what they are!!!!!
Close up. Far left to middle.
Close up. Far left to middle.
Middle to far right.
Middle to far right.
only butchered two deer in my life but I'll give it a try. Hind leg shoulder, sirloin, top round, eye of round, not sure (neck)? bottom round, not sure and then front shoulder.
Hint!!!!! They’re all from ONE hind quarter!!!!
Elk it’s what’s for dinner
Never did a elk, oops lol
only butchered two deer in my life but I'll give it a try. Hind leg shoulder, sirloin, top round, eye of round, not sure (neck)? bottom round, not sure and then front shoulder.
Shank, knuckle, bottom round, eye of round, inside round (3 pieces on poly board), sirloin, tri-tip. Not a butcher but I did stay at a Holiday Inn Express last night.
Leg meat, a brisket and a tenderloin.
Pole, you’re a smart sum batch!
I should've said not "currently" a butcher.
LBshooter 2 deer? I've read your posts for years I hope it means you take to the processor. :)
Definitely venison. Cut it up how you like and label everything "back straps" Good to go.
Butchered for a local grocery chain in my younger years for more than a decade. We're talking back when beef was delivered in sides/quarters, wrapped in cheese cloth and hung on a rolling conveyor system in the cooler. (Unloading the delivery trucks was no fun, trust me!). Processed my own wild game....and for family...and for friends....for 40+ years. That said, I just wanted to compliment you on one heck of a good job boning and seaming that hind quarter! Congrats on some great table fare!
Yes, I used a butcher up until he raised his price for basic processing to 150 bucks. Now I hang them and butcher them myself.
Holy Cow our guy is $75 if we take them quartered on ice
4nolz, your guy is giving you backstraps, tenders, and the rest ground. LB is getting summer sausage, link, bologna, and jerky too along with the rest. All vacuumed sealed. Yours is paper wrapped.
I believe going rate in Denver is around 1.30 a pound on the bone for quarters. That’s just to cut and wrap. Then they’ll charge more for the trim off the bone.
Hey Joey, no I'm not, it basic break down, no extras. That's why I decided to do it myself and glad I did, I enjoy doing it and I know what I'm getting. With each one I get better at it.
5 day’s dry age. Thanks to the near freezing temps in Denver!
5 day’s dry age. Thanks to the near freezing temps in Denver!
Here are a few pictures from today’s adventure. It went smoothly!
Fat boy!
Fat boy!
She’s eaten more elk trimming the last few days than a wolf in Yellowstone!
She’s eaten more elk trimming the last few days than a wolf in Yellowstone!
@uscdryder
damn, nice!
I butchered my first time this year(also in denver). However I got mine on saturday so hanging and aging in the garage was a no go. Albeit I ate the tenderloins on monday after finishing the processing and freezing them. Tasted great and honestly tasted less gamey than the whitetails we got back east
Left to Right - Stew, Spaghetti, Chili, Meatloaf, Jerky, Lasagna, Tacos, Burgers....
Brad you’re onto something. Everything is getting ground except tritip, sirloin and eye of round!
I make a lot of tenderized steaks out of the top round and eye of round. Have tried cooking the EOR as a roast or on the grill and decided it makes better chicken fried steaks. We eat a lot of CFS and do wraps (cheese and veggies) with them as well.
Grill steaks Or roasts out of the two big ones with only a little sinew.
Save those hocks whole!!!! One of the best cuts when slow cooked in the crock pot, smoked and slow cooked, or in the Dutch oven!!!!
Don’t use as much burger, so I try to limit what gets made into burger. Very little gets turned into burger from a ham.
Burger is pretty much all from the shoulders...
Back straps cut into chunks for the grill.
Neck roast for the crock pot. Also one of our favorites!
Brisket for out and either crock pot, smoked, or turned into pastrami. Yummy!
If not a long pack out, the ribs get cut out and smoked/slow cooked. Elk ribs are awesome! Otherwise trimmed out for grind if it’s a long haul.
Oh, if you have a meat band saw, cut the front and back hocks for osso busco! Spectacular when cocked in the Dutch oven or crock pot!
I love some osso bucco. I don’t have a band saw but I do have a reciprocating saw. I’ll see if I can get through the bone with it.
Could cut them with a 25” butcher’s meat hand saw. Cabelas, Bass Pro, Sportsman’s Warehouse or a butcher supply should have one.
I don’t use a saw and just bone out the hocks for elk. Deer or antelope are small enough to just go in the pot whole.
Have heard that the marrow on elk is really good though.
My brother made osso buco out of our deer last year. Simply, one of the best meals I've ever eaten.
Not a fan of drying meat and hanging cut it up and eat!
I love burger, So I do tenderloins, backstraps and a few roast and steaks myself... Everything else is ground, burger, sausage/ jerky.
Oh and the heart and tongue!!! YUMMY!
Spike. How many people do you have chomping on that elk? What do you mean by “cut it up and eat”?
I’ve been leaving my steak muscles as 1 or 2 lb roasts then using an insta pot for about 10-15 minutes. Take it out and let it rest then slice as thick as you want for steak or thin for putting on a sandwich. Pretty dang good. I usually tenderize the rounds for country fried steak.
Leave your tenderloins whole but trimmed. Butterfly length wise. The lace between two pieces of Saran Wrap and take a mallet and pound it out flat. Line the inside with some kind of cheese, spinach, sauteed mushrooms, jalapeños (I prefer NM green chili) fold over and tie. Brush with olive oil. Wrap in bacon. Wrap in tin foil and bake it in the oven or smoke it. Slice as thick as you want when it’s done. I’ve also done it with a cream cheese/jalapeño spread. Use whatever your favorite ingredients are. It’s dang good!