Bull Meat?

[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.......