Processing Elk once you get one

[Kiowa1SG]

So I am going to a new area this year. Because of where we are going were planning on deboning the elk in the field. Basically cut all the meat off the animial without gutting it in the field and transporting the meat bags back to my truck.

Now once we have done that just curious what do you guys do with it after that?
Do you take it to the butcher as big slabs of meat and tell them what you want?
Do you cut it up yourself into whatever you like?
Grinding meat up in a grinder do you guys add Fat and if so what kind and where does one purchase this?

I am stationed at Fort Carson and planning on hunting Unit 65 south of Gunnison.

Any help greatly appreciated!

[Toby]

We use gutless method and when we get the meat back to camp, we cut and package. We bring freezer paper and cling wrap along. No freezing available near us, so we keep it iced down we put the wrapped packages in garbage bags so the melting ice doesn't soak in.

[mjblowers]

You did ALLLLLLL that work getting elk yourself - preparing, practicing, hiking, hauling, skinning, thinking, etc... polish it off and do the meat yourself. It may not be done as well as a butcher or as quick and you will more than likely waste some meat but it's a good skill to have and understand.

If you are wanting to make hamburgers out of it, yes, you will most definitely have to add fat to it. I'm a fan of sloppy joes and taco meat, so I don't bother, but I grind up what seems like 50-60% of the elk just because A.) it's easy and b.) the types of food I like require ground meat IE: Lasagna, tacos, dips, enchiladas, and whatever else.

I do another 10-15% for jerky slices.

I do the entirety of the backstraps as steaks as well as the "good" slices from the quarters.

I can guarantee you I am the worst butcher on these forums, but I do it myself for me and others every year, and no one has ever complained. Just make sure you are keeping that hair OUT of those bags when you are boning it out.

[WapitiTalk1]

Hey Top, you may wish to consider just checking out butcher shops (those that have good reviews) that process wild meat in your area. It honestly doesn't cost that much and really, you leave it with them and it's processed, wrapped, labeled, and frozen in really just a few days. Would recommend having two large coolers with block ice (some guys use dry ice) at your truck so you can get the deboned meat right into them for the ride back to town. Just something to consider. RJ

[Lefty]

Ive had meat done at a shop and myself
When I do it myself I dont cut the meat into steaks I leave the whole muscle group together and each package is filled for 5.
I now have a neighbor who does wild game, he is really good but a bit expensive but for burger that is often a good choice for us. We add fat
Another neighbor has the whole elk ground into burger ( 7 kids , 6 are boys) and doesn't add any fat

[bigmart]

When making hamburger we use 1/3 pork butt and 2/3 elk.
when making sasuage we use 1/2 pork butt and 1/2 elk.
turns out really good.

[Rangerz]

I have done both. Depends on my mood and how close a processor is. If you are not sue how to cut it up, just separate it by muscle groups. Keep all the scraps for burger. Might try Youtube. Could even keep some if you want some Salami or Pepperoni.

Good Luck!

[Stick]

Always remember that once you cut the meat away from the bone bacteria sets to work right then. If you can get it out on the bone you are always better off. Wild meat is not like beef that you want to let it age. Aging wild meat so it will be better and more tender is an old wives tale. You don't believe it do the research. Bring it out on the bone and the quicker you can get it cold and to the butcher the better off you will be. Kiowa I know the best butcher in the area holler his name is:
Terry Good
Address is:
14476 6215 Rd
Montrose, co. 81403
Phone: 970-249-5367
This guy is Good (no pun intended) he has done a lot of elk for us always top notch!

$200.00 for an elk.

also has a website www.goodsproccessing.com

[Gselkhunter]

Keep your meat dry in the game bags with air on all sides[up on sticks if need be]. If you butcher with in a couple days you won't have any problems. The marrow in the bone sours first. I let mine crust up so when I trim off the crust I get all the hair, dirt and fly eggs. If you are going to remain in the woods and hunt with your buddies get your cold quickly to retard the spoiling process. Just remember the Indians dried elk meat in the sun on rack.

[Kiowa1SG]

Lots of great help here guys certainly appreciate it.
I am looking to de-bone it in the field for sure and I have watched lots of videos and printed out some pages I found online just in case the adrenaline has not subsided or I cant think straight enough to do things correctly and safely.

I was worried about honestly where I am going to be and where my truck will be located getting it all down off the mountain and to ice chests stored in a truck before spoilage. I would not stay up on the mountain with a elk to get processed.

~ Stick thanks for that phone number and web site. I am wanting to do it myself but with all the new things it might just be too much and if he will do it all up for that price I will really think hard about that as its super cheap didn't think it would be that cheap.

I want to do this on my own however taking it all on at once might be a bit much. I also wont have power out there so freeze packing it in the field would prove hard. I was thinking of 2 gallon zip loc bag it to death until I could get it on ice and in coolers and out to be packed by me back at home and this is most likely what I might do. Its just hard as the area were hunting is a pretty hard hike in and were not using horses just my own back and legs. I will have one guy with me but he has some limitations.

Again thanks so much for all the responses and certainly appreciate how forthcoming people are in their responses.

[WapitiTalk1]

Top, be carefull when using any type of plastic directly on the meat (zip locks, etc.) when it's warm. It's one thing to put your game bags in contractor grade sacks while packing it out, but, just putting raw meat in plastic for any length of storage time may be asking for trouble. Plastic retains heat and does not allow the air to circulate around your game bags. Hanging your meat in game bags in the shade works like a charm and will keep it fine for up to several days unless it's brutally hot, and, there is zero breeze/wind. Another option is to lay your game bags on poles over cool streams in shady draws; this will keep your meat well for many days if needed. Best of luck to you this fall brother. RJ

[POk3s]

I will usually cut the steaks up myself and bring the burger to the processor. Like mentioned above I've done all the other work myself and although it is rewarding to top it off yourself I also usually have more stuff to hunt!!! Hunting season is such a short window I don't like to "waste" it. I spend every waking moment hunting something. Whether it's big game or birds there's something to be had! I let the butcher take care of my burger while I'm out chasing other animals . Just my personal philosophy.

[Kiowa1SG]

~ Phantom Thanks brother I would certainly be leaning that way had you not just posted that. I have game bags and was certainly using them but after I had gotten it down I would of done the plastic. I am going to have to figure this out though.

Thinking I am now really leaning towards getting it down in game bags and going to Montrose to process myself or pay someone to do it. I want to process it myself but need to have Ice near me when I do that so I can just cool it down better. Problem with Ice is I don't want to buy it and leave in truck it wont be their days later I am afraid. I am not packing that much ice up to the top of the mountain range lol then have to pack it back down forget that.

[WapitiTalk1]

In good coolers, packed full of block ice, the ice will last for up to a week if the coolers are not setting in direct sunlight, and, are not being opened 10 times a night for icy cold beers, LOL. I've seen a lot of iced coolers setting in the woods, near parking spots, with a tarp over them in the shade. Yah, I'm sure there are documented cases where some low life bass turds have stolen some but I have never seen or heard of it in WA, MT, or ID where I hunt. Just a thought. BLUF, if it's very hot, you'll be busting your hump to get your boned out (or quartered) meat out to the truck and on to processing as quickly as possible. If you shoot your elk in the evening, track him, and do the work to get the meat in game bags by head lamps. Hang the bags on branches (as high as possible if bears are an issue where you're gonna be hunting with 550 cord), head back to camp at 0130 and get a few Z's, then get the team effort going to get your tasty morsels down off the mountain and into those waiting coolers. RJ

[Njdiverdan]

I do all of my own game processing ( deer only so far). Have all the grinders /slicers etc needed that I've picked up used over the years. It is really not hard to process an animal and in the end you have it the way you want.


For actual burger patties I add 1 pound of bacon for every 4-5 pound of venison into the second grind.

All the rest is either steaks, ground or thinly sliced for cheese steaks.

-dan

[Trumkin the Dwarf]

Always remember that once you cut the meat away from the bone bacteria sets to work right then. If you can get it out on the bone you are always better off. Wild meat is not like beef that you want to let it age. Aging wild meat so it will be better and more tender is an old wives tale. You don't believe it do the research. Bring it out on the bone and the quicker you can get it cold and to the butcher the better off you will be.

Really? Why is it any different than beef? We kill and butcher numerous animals ourselves every year. They always taste better and are more tender when aged (unless you shoot bambi, then it's always tender). No, I haven't done the "research", but I think 40-50 game animals processed in my family in the last 5-10 years is enough to draw a conclusion. I will agree that keeping it clean, dry, and cold is the first order of business, but once the meat is at 35-40 degrees, I want it staying there for at least one week, if not two or three.

Edit: I don't want to sound aggressive here Stick, please don't take it as such, just wondering how you came to this conclusion.

[Toby]

Isn't it important to debone as soon as possible. I thought that meat near the bone was more apt to spoil first.

[Wapitibob]

Isn't it important to debone as soon as possible. I thought that meat near the bone was more apt to spoil first.

only because it stays hot and generally only near the rear ham ball joint.
I pack my Elk out with the bone in, cut short. It keeps the interior muscles away from the air so they don't case over. This year I'll bone out the fronts because there aren't any substantial individual muscles up there. The femur has little weight and will hold the hind muscles together for easier packing so it stays in.
I'll never have a butcher cut my Elk. I separate every muscle, removing the fat pockets, silver skin, then fillet the outer casing off, cut into steaks or burger it.

[Stick]

Always remember that once you cut the meat away from the bone bacteria sets to work right then. If you can get it out on the bone you are always better off. Wild meat is not like beef that you want to let it age. Aging wild meat so it will be better and more tender is an old wives tale. You don't believe it do the research. Bring it out on the bone and the quicker you can get it cold and to the butcher the better off you will be.

Really? Why is it any different than beef? We kill and butcher numerous animals ourselves every year. They always taste better and are more tender when aged (unless you shoot bambi, then it's always tender). No, I haven't done the "research", but I think 40-50 game animals processed in my family in the last 5-10 years is enough to draw a conclusion. I will agree that keeping it clean, dry, and cold is the first order of business, but once the meat is at 35-40 degrees, I want it staying there for at least one week, if not two or three.

Edit: I don't want to sound aggressive here Stick, please don't take it as such, just wondering how you came to this conclusion.

That's not aggressive that just stating your opinion. There is much debate on this subject. Here is why I made the statement. Beef unlike venison has much marbling fat anytime you let meat hang it is a drying process matter of fact that is what the process is actually called Dry Aging. Wild animals are like Olympic athletes with almost no fat on them. The fat in beef is what makes it moist and gives flavor. So why dry out something that is dry to start with. The break down enzymes are the same in all meat but as the butcher says fats where its at. I also process all my deer with commercial equip. and most people I know add beef fat to any kind of ground venison. Why? Because it is to DRY by itself. Dry meat never equals tender meat so again it probably has more to do with meat consistency than anything. If you did hang it you would want to do it for a much shorter time than a beef say 3 days but just cant see where the benefits would be in that. Of course that is my opinion!

[Gselkhunter]

I don't know how many of you guys are butchers or just home wannabees. I only learned at the BroadMoor Hotel and that was all meats not just red.
To tenderize meat is to age. It is a chemical break down of the proteins. If meat is kept below 45 degrees you have no worries about it spoiling for 72 hours if kept dry. This give you time to get your meat out of the field and to a cooler or freezer. Beef is aged at 38 degrees for ten days to be considered aged beef but it is left whole on the bone. It goes into the cooler as soon as it is killed and skinned.
There is a catch 22 with butchering in the field and it is this. Meat cut away from the bone in the first 12 to 18 hour after death will constrict or tense if this is more understandable. In layman's terms your meat will be tougher than if it is left on the bone for 18 hours before cutting it off the bone. When dealing with an elk in the field at 50 plus degrees this is not an option. Get the hide off quickly, get the meat off the bone and into game bags[game bags are for bug prevention and dirt for transport]. Keep the meat dry and up so air can get to all side and cool meat as quickly as possible. If you put meat in a cooler for the next day you will build condensation in the cooler and start the spoiling process. Bacteria need moisture to grow, dry and cold are what gives you time. A crust on the surface of your meat is what you want to see. It means the meat inside is as safe as you can make it.
To tenderize you elk meat after you butcher and freeze, thaw and let stand in the refrigerator for three day before you cook.

[Olydog09]

Here is another possible option. Check with the nearest small towns grocery story and see if they will let you store it in their freezer while you finish your hunt. Then take it with you when you leave and butcher it at home. In an area I hunt there is a small town grocery store that will hold your quarters in their freezer for $25.00.

[8upbowhunter]

Here is another possible option. Check with the nearest small towns grocery story and see if they will let you store it in their freezer while you finish your hunt. Then take it with you when you leave and butcher it at home. In an area I hunt there is a small town grocery store that will hold your quarters in their freezer for $25.00.

I contacted a processor near where we will be hunting that advertised that they would just freeze it as is up to 15 days for $100. I asked if I had it deboned and iced in a cooler if they could just freeze it as is with the cooler lid open and they said that it wouldn't be a problem so that is my plan if we kill early on. We will pick it up on the way out and butcher it at home ourselves.

[CrazyElkHunter]

We bone every thing out in the field and take it to a processor in Montrose the same day. We have freezers in camp and run generators a few hours a day to keep everything frozen. We are in Colorado for almost 5 weeks, so it's a lot easier for us to have it done and after a long trip home and all the clean up from a long trip, it's nice not to have to deal with cutting and wrapping meat. We have 10 % beef fat added to all the burger. Fortunately, our meat processor has not raised his prices in several years and the $180.00 is a bargain.

[Kiowa1SG]

Thanks everyone for adding to this post. I have learned a lot and while I am still debating on what to do I truly appreciate everyone sending advice.
I live in Colorado Springs and a friend of a friend has all the gear to butcher his own and has been doing it for over 20 years now. He butchers hogs, deer, elk, turkey, and anything else he happens to get in his hands. He offered to teach me how to do it as long as I clean everything when were done and purchase any materials needed. That is my number 1 way I want to do it. Been talking to him a lot and he is helping me with the butchering on the mountain so that I can bring him good meat quality and not just hunks of meat.

I like this option because I am going to learn how to do it from someone that has been doing it forever. The only issue is getting it all de boned and getting it on ice and down to the Springs from Montrose. But with all the advice everyone posted on here I think I can get it figured out. I am getting more and more excited each and every day.

Appreciate the pics too guys. That elk shot with the bones and meat being removed is pretty cool.

[dromsky]

So what processors would you suggest using in the Montrose area, 1st time in the area, 3rd rifle this year.

[Stick]

Terry Good his info is on this thread back a ways!

[CrazyElkHunter]

So what processors would you suggest using in the Montrose area, 1st time in the area, 3rd rifle this year.