Jun 29, 2017 · The wife and I often kept written records of the weights of quarters with the hide on down to the weights of individual packages of meat. I also have quite a few weight receipts from the locker plants back in the day when I took friends and relatives on elk hunts. 2011 calf - 83lbs of meat: 1997 Mature Cow - 4 quarters weighed 287lbs

Sep 30, 2017 · If elk meat has a little bit of a gamey taste to it, is it your fault for poor field care or do some elk just not taste as good as others? I ask because my archery bull from this year has a slight gamey taste to it. The weather was a bit warm when I shot it and I didn't get it field dressed and into a meat locker as quickly as I would have liked.

Oct 14, 2009 · 1/3 of the total body wt. = usable meat. So, most mature cows will weigh in around 400-600 pounds. divide by 3 and that's approximately how much meat you'll be getting. Plot runners total would be accurate for a big bull, but not a cow. You'll get 125-200 lbs of meat off a cow depending on her size.

Jun 7, 2011 · I think the ideal age for an elk or deer would be around 1 1/2. I think it gives you the best compromise between size and tenderness. I will agree with the guys above that correct handling of meat is CRUCIAL, and that an older bull handled correctly will still produce great cuts of meat, and isn't anything to turn your nosu up at.

Dec 8, 2018 · Do another 30lb to 60lb mid-winter. It's trim, 49¢/lb at Smith's. Have to wait 3 or 4 days to get 60lbs, longer if it's the start of antelope, deer or elk rifle season. Fat percentage? Depends what I'm doing. 10% to 25% for me, usually 15% for burgers, 25% for sausage. If you add 10 lbs of fat to 100 lbs of meat the fat percentage is 9%.

Sep 23, 2024 · Just an FYI -- buying/selling wild game meat is not legal. If you hop on Google you can find farm-raised game meat, but it ain't cheap. This is the first place the Google took me to: Elk Meat - Buy Elk Online from Fossil Farms

Feb 20, 2020 · I have an elk roast (comes from one of the quarters of a cow elk) that I would like to prepare this weekend or next. I'm pretty sure it is bone in. The plan is to use mustard as a binder, season it with some rub, place it in the pellet grill at 250 until it gets a good bark on the outside and then cover it in foil until it reaches an internal ...

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Oct 30, 2012 · Elk are grazers they will age like beef, deer are browsers and do not age like beef.Elk should be hung in a cooler 35-37 degrees for the tissues to break down.They should be clean,dry, and have at least 1 to 2 feet of space around them.In my opinion you are hurting your deer to hang it for more than 2 days.

Jul 27, 2009 · I don't care what anybody says - you don't get your own animal back. I've always butchered my own meat, but took a cow elk to a processor a few years ago because I was lazy. Big mistake. It was a young, dry cow and I kept a backstrap - tender, sweet, delicious meat. What I got from the processor was tough, gamey and almost inedible.