Rutty Bull flavor? Need help!

[Goldeneye]

One thing I haven't seen suggested yet but would definitely help is trim as much of the fat off your steaks as possible before cooking.  The flavor your running into will be stronger in the fat on the animal. 


Was this an older bull?  The one time I ran into this in my life was on an old regressed bull.  The darn meat on the old boy I had was more purple than red.  It was a challenge on him to get steaks that did not require a 1:1 ratio with ketchup to be able to eat him.  I ended up with a lot of Italian sausage off of that bull because of the taste.   

[kerrdog]

Had it butchered at Mayers.  My buddy took a bull there once that he didn't find until morning.  Even though it was a very cold night, they said it had "bone sour."  He didn't get much meat back.

I use the same butcher and they didn't didn't mention that anything was wrong with my meat.  Does that change anyone's opinion?


How can I make sure that it's safe to eat?

[grundy53]

Had it butchered at Mayers.  My buddy took a bull there once that he didn't find until morning.  Even though it was a very cold night, they said it had "bone sour."  He didn't get much meat back.

I use the same butcher and they didn't didn't mention that anything was wrong with my meat.  Does that change anyone's opinion?


How can I make sure that it's safe to eat?

No. I still think the same. Cook it thoroughly and you should be safe.

sent from my typewriter

[Hunterman]

kerrdog,  I hate to say this but you have soured elk meat from leaving it on the ground on a WARM night, and not getting the meat out and cooled. Elk are big animals that need to get cooled as quick as possible. It doesn't take long for elk meat to turn. I found this out the hard way. The best thing to do with the meat is to take it into the meat market and have pepperoni, or beef sticks out of it.

Hunterman(Tony)