Bull Meat?

[fieldking#1]

I'm wanting to get a big bull this year.... but one problem.  I've heard that old big bulls have hard tough meat. Is that true?  Since spike elk are younger do you think it would be more tender?  If that is the case should I put in for a spike not a bull.

[ICEMAN]

"Put in" for a spike? Isn't it a little late to be thinking of that?

Sorry, I am just not getting it...

[buglebuster]

 

[fieldking#1]

I just checked the regs the due date is may 22.  I must of forgot to read it          

[RadSav]

Without question the very best eating bull I have ever killed was a spike in the Winston late season (back when we could do that) He ran out into the Green River before dropping in 3' of water with a film of ice.  But, was that because he was a spike or because he was cooled of almost instantaneously upon field dressing?  I'd say my second best tasting bull was my Oregon 7X7.  He was the oldest bull I have ever killed.  So dang big I could barely get both feet on the ground as I straddled him to try and take some pictures.  We quartered him and hung the meat in the trees until the next morning to pack it out.  Even the hind quarters were almost frozen solid that next morning.  Man, was it Brrrrr Cold!!!  More recently the wife killed a super tasty mid sized cow in the late season that chilled pretty darned good before we got all the quarters to the truck.

Hmmm!  I'm seeing a theme, don't you?  Over the years I've come to the conclusion that good eats, in relation to elk, have more to do with getting them cooled rapidly than it does the age of the animal.  I haven't seen that much difference in deer.  But elk just seem to eat better cooled fast, IMO.  Don't get me wrong, they all eat good and I have never had bad elk!!!  I just see a noticeable improvement when the opportunity lines up with favorable weather or quick to the cooler animals.

Sure wish I could still get some good big bull hunting in the late season!  Maybe someday I'll get drawn for that!  Myself and all those others with max points are hoping next year is the year.

[grundy53]

getting the heat knocked down fast is the most important thing.

sent from my typewriter

[Button Nubbs]

And a quick kill.

[nwwanderer]

Early season before the rut if you must shoot the big bull.  He might lose 40% of his body weight chasing and defending cows,  Where he is white (fat covered) in August be is blue (no fat) in November.  If your goal is table use this is my order of preference: calf, dry cow, cow, spike, mature bull.  This is not a perfect system, always taste test before you process.  I have had stringy little calves and good old bulls.

[buglebuster]

Early season before the rut if you must shoot the big bull.  He might lose 40% of his body weight chasing and defending cows,  Where he is white (fat covered) in August be is blue (no fat) in November.  If your goal is table use this is my order of preference: calf, dry cow, cow, spike, mature bull.  This is not a perfect system, always taste test before you process.  I have had stringy little calves and good old bulls.

I dont understand how dry cow goes above a spike on your list a 1 1/2 year old elk is the best table fare you can get wether it be a spike or cow. Those old dry cows are most of the time justas tough as a bull. My 6x7 in 2011 was excellent btw.

[grundy53]

??

sent from my typewriter

[bobcat]

To me, elk meat is elk meat. It's all good. I have never noticed a difference between cow or bull, big bull or small bull.

[JPhelps]

To me post rut bulls (rifle) aren't as good, but still good.  I would rather kill a bull during the rut than after (I don't know why it is different than deer).  I thought last year that my old bull was going to be gross but it was one of the better tasting/tender elk we have ever ate.  He had over 2" of fat all over the hind end.

[75johndeere]

Agreed I think it has more to do with meat prep I shot a 6x6 last year in montana that tasted better than my spikes from washington. Granted where I shot my spikes rifle season it was still pretty warm and last years bull got boned out on the spot and staged in the snow he was old as hell too had no teeth left.

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[D-Rock425]

Jason did you guys use the gutless method there with your bull?

[JPhelps]

Yeah, no gutting for me anymore. 

[nwwanderer]

We killed a dry cow in one of the years tooth submission was required.  The age came back 31 years and she was good eating.  We knew 20 year old cows were around but 31 surprised all.

[Button Nubbs]

We killed a dry cow in one of the years tooth submission was required.  The age came back 31 years and she was good eating.  We knew 20 year old cows were around but 31 surprised all.

Hard to believe.

[huntnnw]

I killed a really old bull a few years ago in early Oct...it was a great eating bull

[cryder]

Yeah, no gutting for me anymore.

no gutting ?could some one please explain this just trim out is that what were talking here?

[huntnnw]

there is no real purpose to getting elk if your going to qtr it up and pack it out..unless you want the heart and liver which many dont

[DOUBLELUNG]

The only mediocre elk I've had was one that every indication was it should have been awesome.  September 10 rifle kill 2-year old raghorn bull, shot in the heart while feeding, completely oblivious, DRT.  Gutted, skinned, quartered and hung in a tree right there.  Flavor was fine, but man was he tough.  Ate all the steaks out of a crock pot. 

[fireweed]

I've dealt with many large bulls--late season and in the rut.  Getting the hide off is key, but don't forget to hang the meat in a cooler for 7-10 days.  Flavor has never been an issue (not so with those big stinky bucks). 

If you want to talk tough, talk old moose!  We've gone through two in my house and their is no cure for tough except hamburger or a crock pot/slow simmer for a day.  Then pull off the gristle and use like pulled beef.

[ICEMAN]

I've dealt with many large bulls--late season and in the rut.  Getting the hide off is key, but don't forget to hang the meat in a cooler for 7-10 days.  Flavor has never been an issue (not so with those big stinky bucks). 

If you want to talk tough, talk old moose!  We've gone through two in my house and their is no cure for tough except hamburger or a crock pot/slow simmer for a day.  Then pull off the gristle and use like pulled beef.

Fireweed, how about pressure canning that wonderful moose meat? That will soften it up for you....

[fireweed]

I've dealt with many large bulls--late season and in the rut.  Getting the hide off is key, but don't forget to hang the meat in a cooler for 7-10 days.  Flavor has never been an issue (not so with those big stinky bucks). 

If you want to talk tough, talk old moose!  We've gone through two in my house and their is no cure for tough except hamburger or a crock pot/slow simmer for a day.  Then pull off the gristle and use like pulled beef.

Fireweed, how about pressure canning that wonderful moose meat? That will soften it up for you....

That would work too, but the gristle is embedded in the meat, so you have to pick it out by hand.  But the moose flavor is the best--even better than elk I think.  I had some I was saving for sausage, when we got a late season buck.  Ground the moose for burger, and saving the buck for sausage now.

[2MANY]

I ate a cow once.

[Mike450r]

A big old bull will a lot of times be tougher to chew on but the taste of elk should always be delicious if killed and cared for properly.

Dead on the spot without even knowing they were being hunted is always the best without a doubt.  A heavily pursued animal or one that is pumped full of adrenaline can have an off taste.  The worst tasting I ever had was a cow that was pushed too hard then shot with an arrow and took awhile to die.   Just another reason to hunt the animal rather than just find and shoot.

[Jonathan_S]

I ate a cow once.

Good story 

[smartazz171]

I've dealt with many large bulls--late season and in the rut.  Getting the hide off is key, but don't forget to hang the meat in a cooler for 7-10 days.  Flavor has never been an issue (not so with those big stinky bucks). 

Me: I hang it/ put in coolers for 10-14 days.  beef hangs for at least that time of longer. 

[MerriamMagician]

Heck it doesnt really matter how tough an animal is if you have a cuber! Ours will take the toughest meat and turn into tender steaks with just a few passes through the machine in various directions with and against the grain of the meat!! 

[buckfvr]

Pressure canning will make an old boot tender......fillet of boondocker.......for you old Navy guys.......

[Eli346]

Cryder,
 Do a search on Google or Bing on the gutless method of preparing game and you'll come up with videos and tutorials on how to do it. Come to think of it I believe there's a few on this site also. I've been wanting to try it and I'm determined to do it this year with one of my kills; either bear, deer, or elk.

[Button Nubbs]

i want to try it also but i LOVE heart. best cut imo.

[bowhunterforever]

If anybody is interested there a good video at ELK101.com for the gutless method

[kalamasasquatch]

In my opinion it has all to do with how you treat your meat. My 2012 bull was aged at 12 years old and he is just as tasty and tender as the 1 1/2 year old cow I took 4 years ago. Get the hide off and quartered out as fast as possible. Gutless method all the way! If you want heart and liver go after them AFTER removing all the quarters and trim. Hang it for 4 days at 40 degrees or cooler and you have fine grub!!!!

[buglebuster]

I just picked up a big nice refridgerator for meat, will it work good for putting quarters in for a week and then cutting them up?

[Mike450r]

I just picked up a big nice refridgerator for meat, will it work good for putting quarters in for a week and then cutting them up?

yes it will if it will hold it all.  I have one in the barn I use for that,  I check it daily to move the meat around,  take it out and clean up pooled blood etc... but it works perfect for maintaining a constant cool temperature.

[2MANY]

I ate a cow twice.