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Ok butchering experts! Quiz!
Elk
Contributors to this thread:
Ucsdryder 10-Sep-20
Ucsdryder 10-Sep-20
Ucsdryder 10-Sep-20
Ucsdryder 10-Sep-20
LBshooter 10-Sep-20
Ucsdryder 10-Sep-20
T Mac 10-Sep-20
LBshooter 10-Sep-20
LBshooter 10-Sep-20
Pole Mtn 10-Sep-20
JL 10-Sep-20
Ucsdryder 10-Sep-20
Pole Mtn 10-Sep-20
4nolz@work 10-Sep-20
4nolz@work 10-Sep-20
Rickm 10-Sep-20
pav 10-Sep-20
WapitiBob 10-Sep-20
LBshooter 10-Sep-20
4nolz@work 10-Sep-20
Joey Ward 10-Sep-20
Ucsdryder 10-Sep-20
LBshooter 10-Sep-20
Ucsdryder 10-Sep-20
Ucsdryder 10-Sep-20
Ucsdryder 10-Sep-20
Ucsdryder 10-Sep-20
soccern23ny 11-Sep-20
cnelk 11-Sep-20
Vonfoust 11-Sep-20
Ucsdryder 11-Sep-20
Treeline 11-Sep-20
Treeline 11-Sep-20
Ucsdryder 11-Sep-20
Treeline 11-Sep-20
Ccity65 11-Sep-20
spike78 11-Sep-20
Scar Finga 11-Sep-20
Bowsiteguy 11-Sep-20
butcherboy 11-Sep-20
From: Ucsdryder
10-Sep-20
Left to right, name the cut. Winner gets nothing because I’m not sure what they are!!!!!

From: Ucsdryder
10-Sep-20

Ucsdryder's embedded Photo
Ucsdryder's embedded Photo

From: Ucsdryder
10-Sep-20

Ucsdryder's embedded Photo
Close up. Far left to middle.
Ucsdryder's embedded Photo
Close up. Far left to middle.

From: Ucsdryder
10-Sep-20

Ucsdryder's embedded Photo
Middle to far right.
Ucsdryder's embedded Photo
Middle to far right.

From: LBshooter
10-Sep-20
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.

From: Ucsdryder
10-Sep-20
Hint!!!!! They’re all from ONE hind quarter!!!!

From: T Mac
10-Sep-20
Elk it’s what’s for dinner

From: LBshooter
10-Sep-20
Never did a elk, oops lol

From: LBshooter
10-Sep-20
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.

From: Pole Mtn
10-Sep-20
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.

From: JL
10-Sep-20
Leg meat, a brisket and a tenderloin.

From: Ucsdryder
10-Sep-20
Pole, you’re a smart sum batch!

From: Pole Mtn
10-Sep-20
I should've said not "currently" a butcher.

From: 4nolz@work
10-Sep-20
LBshooter 2 deer? I've read your posts for years I hope it means you take to the processor. :)

From: 4nolz@work
10-Sep-20
JK

From: Rickm
10-Sep-20
Definitely venison. Cut it up how you like and label everything "back straps" Good to go.

From: pav
10-Sep-20
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!

From: WapitiBob
10-Sep-20
burger

From: LBshooter
10-Sep-20
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.

From: 4nolz@work
10-Sep-20
Holy Cow our guy is $75 if we take them quartered on ice

From: Joey Ward
10-Sep-20
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.

From: Ucsdryder
10-Sep-20
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.

From: LBshooter
10-Sep-20
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.

From: Ucsdryder
10-Sep-20

Ucsdryder's embedded Photo
5 day’s dry age. Thanks to the near freezing temps in Denver!
Ucsdryder's embedded Photo
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!

From: Ucsdryder
10-Sep-20

Ucsdryder's embedded Photo
Ucsdryder's embedded Photo

From: Ucsdryder
10-Sep-20

Ucsdryder's embedded Photo
Fat boy!
Ucsdryder's embedded Photo
Fat boy!

From: Ucsdryder
10-Sep-20

Ucsdryder's embedded Photo
She’s eaten more elk trimming the last few days than a wolf in Yellowstone!
Ucsdryder's embedded Photo
She’s eaten more elk trimming the last few days than a wolf in Yellowstone!

From: soccern23ny
11-Sep-20
@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

From: cnelk
11-Sep-20
Left to Right - Stew, Spaghetti, Chili, Meatloaf, Jerky, Lasagna, Tacos, Burgers....

From: Vonfoust
11-Sep-20
Lol Brad!

From: Ucsdryder
11-Sep-20
Brad you’re onto something. Everything is getting ground except tritip, sirloin and eye of round!

From: Treeline
11-Sep-20
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.

From: Treeline
11-Sep-20
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!

From: Ucsdryder
11-Sep-20
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.

From: Treeline
11-Sep-20
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.

From: Ccity65
11-Sep-20
My brother made osso buco out of our deer last year. Simply, one of the best meals I've ever eaten.

From: spike78
11-Sep-20
Not a fan of drying meat and hanging cut it up and eat!

From: Scar Finga
11-Sep-20
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!

From: Bowsiteguy
11-Sep-20
Spike. How many people do you have chomping on that elk? What do you mean by “cut it up and eat”?

From: butcherboy
11-Sep-20
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!

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