Favorite part of the elk (meat edition)

[Tigger]

So somehow, despite your lack of hunting skills, a bull fell to your shot. What is your favorite cut of meat and how do you prepare it?

For me, backstraps on the pellet grill with Curts BBQ sauce.

[Lefty]

Pan fried ,,, grilling dries game out too much in my opinion ,,unless its a fast flash of heat crisping up the outside and rare in the middle



Most years I cut up our own game,,, I have an idea that my wifes doesn't like me using the kitchen as a butcher shop. When I told I had an elk down, and she wasn't coming up to pack out my elk she said " just take it to Jake" our neighbor who cuts game. I told Jake, keep the good steaks as steaks and the rest grind for burger and jerky . Jakes labeled the backstrap, tenderloin, burger and Steak
Generally on an elk, I would say the rear part of the backstrap. To me typically the tenderloin is too delicate. This piece of meat was perfect,,,

This week I had some part of what I thought was a round (?), two big, 1.4 inches in thickness,
aged in Montreal and Alpine onion seasoning for 9-10 days in the fridge. Palm Sunday and Easter our daughters wanted snow goose Im not sure why , so the elk was passed for two Sunday Dinners

. Both cuts were every bit as good compared to my favorite, Rib eye/new york beef steak. ( ok, Ive maybe had 10 times in my lifetime )



yes perfect
Thawed then with the added seasoning.
So 9 and 10 days in the fridge

Set on the counter for over an hour each time. meat at room temp.
Patted dry with paper towel
Hot cast iron pan, .
Sprayed one side with Avocado oil,
Seared ,

Sprayed with avocado oil again, flipped
Melted butter poured (none of the drizzle stuff ) on the seared side
Seared the other side after the flip, melted butter Turned the pan off
Flipped again , browning the butter , , flipped browning the butter
nice and crispy sear then red to a warm blue in the middle ,,, incredible

[Tigger]

Lefty, I really hear you about drying out steaks or any wild game. A pellet grill really really helps that. All the meat I have done on the pellet grill comes out juicy. You couldnt give me a gas grill.

[RanchoSueno]

Roast in the crockpot or tenderloins!

[Swede]

It depends on the animal. I like the brisket cooked in a crock pot as much as anything. I also like a rolled roast from off the side of the ribs.
Most of the critter I got last season will be cooked in the crock pot. Then the brisket or hams are the same then. The back straps and the tenderloins are good from a barbeque or frying pan but that is all. The rest is hamburger or crock pot material. A young animal is easier to deal with. I have to do less thinking ahead about how to prepare it.

[7mmfan]

We don't cut steaks in our house, everything is left in whole muscle groups. On a mature bull or cow I'll cut the large groups into meal sized portions, usually around 3#. Honestly, one of my favorite cuts is the top round. Prepared just exactly how Lefty said.

The one we all look forward to though is braised neck and shredded for tacos. Probably hands down my favorite meal from any critter.

[Lefty]

We don't cut steaks in our house, everything is left in whole muscle groups. On a mature bull or cow I'll cut the large groups into meal sized portions, usually around 3#. Honestly, one of my favorite cuts is the top round. Prepared just exactly how Lefty said.

The one we all look forward to though is braised neck and shredded for tacos. Probably hands down my favorite meal from any critter.

Jake cuts muscle groups


I think it's interesting your comment on the neck meat .
I cleaned up the neck and ribs my 5th of 6 pack outs.

Once at Jake's it was a few pounds of neck pieces I pulled out of the bag and took home to cook