Elk Meat/Quarters Removal

[ElkNut1]

What elk meat do you generally haul out? Legal requirements can vary from state to state so that should be ones main minimum priority. Do you take out neck meat & rib meat if your state does not require it? Most will take the 4 quarters, tenderloins & backstraps on bone or boned out but what about the scrap? You can be honest here! Many times distance, help & heat can factor into ones decision.

ElkNut1

[Brendan]

This year, I took the quarters, backstraps and tenderloins, very limited, if any, neck and brisket meat, didn't consider the ribs. I wanted to take more, but temperature was approaching 75 degrees and sunny, was dealing with flies, and getting worried about getting the rest of it cooled down. My first Elk too - so was already biting off a significant project being solo.

[chipick]

I take as much as I can, or that I am willing to. My partner is a great motivator and he and I both hate to leave any any for the coyotes. Also I'm not trying to sound self ritous but I feel I ow it to the animal, which sucked this year because my elk quarters were full of tape worm larva, at least that's what the fish and game bio. said it was, I ended up pitching it to the coyotes any way.

[hike2hunt]

The past three years we had late evening kills, which allowed us to take everything. This year we had a early morning shot, and he died in a really bad place, the temperatures were to hot, my buddies back locked up, so we took the 4 quarters, backstrap, and tenderloin. with some neck meat, all boned out.

[Ridge Ghost]

I take just about everything. Quarters, backstraps, tenderloins, neck, brisket, etc. I love elk burger too much to leave neck and brisket meat behind.

The one piece I don't worry about are the thin slices of meat in between the ribs. I do the gutless method, and the extra work and mess to retrieve this tiny amount of extra burger isn't worth it to me.

[Rizzy]

I don't take guts or rib meat. I take some of the neck meat, and all the quarters, lions, straps. The thinner cuts of meat like neck and rib don't seem to yield much after you cut that dry crust off. If I am ever lucky enough to kill one within 3 miles or so of a road, then I will take it all.

[Wapitibob]

quarters, backstraps, loins, neck meat. Took ribs once and swore to never do it again. I got some tips on cooking them to get rid of the tallow so next Elk will have some ribs coming home too.

[Huntrgathr]

I take all the usual stuff 1/4's, straps, tenders. I leave the rib meat in between the ribs as it has so much membrane and a bacterial count that's highest of just about anything.

But I try to go for the neck meat first. It spoils quick and stays hot forever under the hide. I got 17# neck meat off my buck ( 16 off my buddies buck) and 36# of neck meat off my bull this year. That's A LOT of burger. It is hard to keep it clean and I usually don't dry-age it to avoid the hard dry skin. I just clean every last piece of debris off of it and throw it in a SS pan in the fridge for 3 days and grind it after cutting all of the fat out if it. I know guys that leave all the neck meat because " it stinks" or whatever... I think you just need to get it cooled quick and it's as good as anything else we throw in the grind...

[pointysticks]

I love the rib meat. I take the quarters and a bag of random cuttings. The rib meat makes a great slow cooked burrito stuffing.

[twinkieman]

[quote="Rizzy"]I don't take guts or rib meat. I take some of the neck meat, and all the quarters, lions, straps. The thinner cuts of meat like neck and rib don't seem to yield much


X2

[ferris bugler]

Every piece I can get. I have left a little neck meat when it's really hot, but most times it's all coming out.