Deboning Elk?

[boneaddict]

Some truth to it I think.  I doubt there is an actual stop watch out there, but the faster the better to cool down. HOWEVER you are probably not going to get it to a cooler that is 40 degrees if you are on the mountain.  I believe CIRCULATIONis key.  Every sole on here has a different opinion, but I will give you mine.  I am always packed in, never shoot anything by the truck SO...the 4 hour deadline you are talking about even isn't a consideration as I am usually in about that far.   This is why I leave my quarters on the bone.  I have my own custom game bags, breathable cotton, simialr to a pillow case I would guess.  I hang the quarter in a cool spot in the woods in the shade from a branch or "meat pole".  This allows the meat to cool faster than anything, even on warm days.  Again, its key to let a blanket of air to get around that meat.  Even laying it on the ground or stacking it will take something away from this process.  The ground is cold, but acts as insulation to the meat and keeps it warm. You can do this without game bags, but you'll probably have fly eggs on it if you do.  Usually if you are hunting deer in late October, its not as much of an issue, but early October Moose and September elk  can be tough.  Your usually lucky as nights are usually nice and cool and that helps.  Some will immediately declare bone sour, but I can promise you, I have eatin alot of red meat that was perfectly fine with this method.  I usually have one meat bag that is loose meat.  This includes backstraps and any other loose meat that I had, like the ribs etc.   This bag is usually the one I have the most trouble cooling as the meat pools, in the bottom of the bag, where the liquid doesn't dry etc.  I take great care with this meat to aid in the cooling process, but is why I don't de-bone as I would have more trouble cooling more meat.  I hope that makes some sense to you.   

[funkster]

Boneaddict,thanks for that info,that make's total sense. I have only harvested deer,I hear all of theese horror stories of elk meat going bad.  It is very nerve racking and I want to be ready when the elk is down. I have elk hunted for 3 years now but this year I'am taking it seriously. I really got all my stuff together this year as far as maping out area's,getting all my gear ready, shooting my bow atleast 3 times a week and most of all spending time out in the woods. I don't believe you can start scouting to early.We have seen alot of elk watching how they act with each other has been cool.  I have my eye of this bull that I have seen a few times in a heard. I think that is his heard, he was barking at a small spike and they started to box each other it was awesome. This elk hunting stuff is addicting!!!

[jackelope]

thanks bone...good info there. i freak out about the deer in october...we get it all hanging pretty quick after a kill, skinneed out and bagged. it's been in the 60's the last couple years which is why i worry, but cools down into the 30-40's overnight and usually stays pretty cool. not like new york though where'd we leave them hanging for 4-5 days before skinning them. coolllldddd there during deer season most of the time.

[alchemyforge]

Didn't want to start a totally new topic for a couple of new-guy questions.  If I try the deboning method
a) what part does my tag attach to?
b) What do I do to comply with the evidence of sex regulation (I'm mostly concerned about cows)?

Thanks folks!

[elksnout]

We started doing the gutless method two years ago. One of our camp regulars guides for moose and bear up in Alaska, which is how they all seem to do it there in the bush. So our group has had a good teacher. You can watch all the videos you want, but when you're used to always gutting an elk it's somewhat strange to try a whole new process. We've done four elk this way so far and I'd like to pass on some considerations. Make sure you are packing some type of saw. We use the saw to cut the ribs off, one side at a time. This does three things : cuts down on loose meat, the heart and liver are there for the taking once the cage is off, and less meat left behind and wasted. We are almost always a long way back in so to reduce weight we also " short quarter " the shoulders and rears. By this I mean we strip the meat back on the legs to the knuckle and cut the lower leg bone off. Only down side to this is you lose the tendions to loop a rope or hook through for hanging. So we end up using a little more rope for hanging. The " short quartering '' is something they do up north too, never heard of it before so..... Also, if you are racing darkness I don't think I would go this route as
I don't really think it's all that much faster, just cleaner. You're not dealing with the guts, bladder, etc.I would old school it { gut/skin } and come back in the am to quarter and pack.

[cohoho]

Always used the gutless method for the bigger game.  Unlike the slide show, we go from the back making a cut from tail to base of skull and peel hide towards belly. This way also if you want the cape it keeps you safe.  Cut off that side legs at foreleg and remove front qrts, then backstrap then rear qrts, rib meat then neck meat  flip over and repeat cut through rib cage at back bone, only a couple back ribs and grab the tasty tenderlions.  We leave with 5 full bags (1 for each qrts and 1 for misc meat) plus one small bag of back straps and tenderlions.. 

Watched a "pro" (food shelter donation road cleanup crew, the guy does close to fifty Moose a year) take two moose (They were hit along the hwy) apart within ten minutes total time, with both Moose quartered and in the back of a pick up truck.  A small veggie oil chain saw, slickest thing and way I ever saw anyone utilize...

He cut off head at skull, one person grabbed a leg each he split the brisket ever so lightly opened up to pelvis with knife dump out everything to the back cut legs off at foreleg, split the animal in half then cut into qrts and two people lifted them in to the back of the truck.  Yea alittle messy for the chain saw operator but holly crap was it quick...  I knew we were in for a show when he put on full Helly Hansen rain gear bibs and jacket before starting.....

[bow4elk]

Boy, I could write a book on this topic...I'll try to post again tomorrow or PM me if you want to.  In short, you have two objectives for warm weather meat care:

1. Get your meat cooled quickly (and maintain it at or below 37 degrees)
2. keep it clean

In order to do this properly, you MUST have a well-thought out plan from the get go.  Like I said, I'll post again to this topic with a method that has served me well for over a decade.

Great info, Bone...

[MagKarl]

We basically follow the gutless process for elk, but often gut them anyway to help with the cooling.  One thing I don't like about the gutless link pics is cutting the hide along the backbone and ribs gets a lot of hair on the meat.  I like to split it up the belly and skin it going up, just seems to keep more hair off in my opinion.  We skin one side and pull both quarters, backstrap, and tenderloin and get those hanging ASAP.  We often cut down to the bone on the quarters to help cool the centers especially rear quarters but leave the meat attached to the bone to hang and make them easy to handle.  Then cut as much burger meat off that side as we can and spread it out on branches or a space blanket in the shade to cool.  Then flip the carcass and repeat.  Once all the big stuff is hanging we'll whittle on the carcass for burger meat for as long as time allows.  The only thing we use a saw for is the lower hind leg bones below the hamstring attachment.  Lower front legs come off at the knee with a knife, same for the head.  The only bones we pack out are the leg bones.

[Hunterman]

Gut, skin, quarter, hang. in that order. If you are back in a ways separte the shoulder from the ribs. Remember the main thinf is to get the meat cool as fast as you can. So GET THE GUTS OUT AND THE SKIN OFF AS QUICK AS YOU CAN but be carefull, don't cut your self. work quick but safely..

Hunterman(Tony)

[rosscrazyelk]

Alot of good points hit on here I prefer the Gut, Skin, Quarter method. And Bone is right, My quarters always cool quicker than my bag of loose meat. Why would you use the gutless method anyway? To Pansy to gut an animal? Just kidding

[Curly]

Didn't want to start a totally new topic for a couple of new-guy questions.  If I try the deboning method
a) what part does my tag attach to?
b) What do I do to comply with the evidence of sex regulation (I'm mostly concerned about cows)?

Thanks folks!

I'm not sure your 2 questions were answered yet after reviving this thread, Alchemyforge.  I'll give you my  .

a) Your tag is supposed to remain with the largest portion of the carcass.  I would just throw the tag in one of the meat bags.  If you get a bull, just attach to the anters..........

b) With a cow you just have to be careful when skinning it to leave the udder attached.

[dbllunger]

Evidence of sex needs to be attached naturally to the appropriate portions of meat for both.  Tag goes with the largest portion of meat, but does not have to be in the same bag. 

[funkster]

Man this is an old post! Since I started this thread I have deboned a few animals   This is what I can add as far as advice, an elk is just like a deer to debone just a lot bigger. Boneaddict hit it on the head(thanks for the info) you have to get it cooled fast and the best way to do that is to get the cape off. Then quarter and get the quarters in a good game bag(don't cheap out) and get it hanging asap(in the shade if possible). The air circulation will cool the meat down very fast. A GOOD hunting crew and/or family members also help to get the meat out fast as well . Try to keep the meat as clean as possible free of pine needle etc. My butcher told me it works good if you have a hose handy back at camp to give your meat a good wash down but never to get it wet once the meat gets that thin layer of jerky look to it. I have tried this with a deer and a elk and the meat came out both times very tasty

I have also heard some people wipe down their meat with vinegar,does anyone have any first hand experience with this?

[Curly]

Evidence of sex needs to be attached naturally to the appropriate portions of meat for both.  Tag goes with the largest portion of meat, but does not have to be in the same bag.

Actually for a bull, you don't have to keep the penis or balls attached........you can just have the head.  In other states, you have to have the penis or balls attached but here the head is enough evidence.

[whacker1]

Yes, whiping down with vinegar and water when cleaning and hanging at cooler, garage, camp, permanent hanging place works well for removing some of the hair, dirt, and dried blood (blood shot areas).