Big Game Hunting > Elk Hunting
Got my elk back from butcher...somethings fishy
grundy53:
--- Quote from: bobcat on January 20, 2015, 01:52:30 PM ---
--- Quote from: grundy53 on January 20, 2015, 01:50:13 PM ---
--- Quote from: bobcat on January 20, 2015, 01:34:40 PM ---One thing that just occurred to me- why is the butcher being blamed for no tenderloin? If the elk was quartered, and was brought in with no rib cage, the tenderloins would have been removed by the hunter. (As well as the backstrap)
:dunno:
--- End quote ---
Unless he brought them in with the quarters.
--- End quote ---
People do that? :yike:
Hint: don't ever give the tenderloins or the backstrap to a butcher!
--- End quote ---
From the sound of it he was still in camp and took all of his meat to the butcher. I agree, I wouldn't want to leave the tenderloins unattended. Lol. I butcher my own.
jrebel:
Why has the OP updated us yet.....I am getting anxious. There are still a lot of unanswered questions. I hope he got it figured out.
Out of 5 east side archery cow elk that our camp has harvested in recent years 4 hung at between 296 lbs and 350 lbs. We seem to net about 50% packaged meat. 190 in quarters seems light to me for such a big bodied bull. :twocents:
jnutzalot:
--- Quote from: bobcat on January 20, 2015, 01:34:40 PM ---One thing that just occurred to me- why is the butcher being blamed for no tenderloin? If the elk was quartered, and was brought in with no rib cage, the tenderloins would have been removed by the hunter. (As well as the backstrap)
:dunno:
--- End quote ---
We removed the tenderloins and packed them - I obviously would not be expecting tenderloins if i left them in the body cavity...
--- Quote from: Curly on January 20, 2015, 12:35:16 PM ---Did the bull have hoof rot by any chance? :dunno:
--- End quote ---
no
--- Quote from: Timberstalker on January 20, 2015, 12:18:03 PM ---
--- Quote from: krapmit on January 20, 2015, 11:45:42 AM ---THIS GUYS ORIGINAL POST DOESNT MAKE ANY SENSE :dunno: ....HE SAID THE BULL IN QUARTERS WEIGHED 190 LBS...My 5x5 west side bull this year hung at 440lb. and I got a 59% return (260 lbs of meat back) which is pretty good. You're typically looking for 55-60% return on an animal.
WHY WOULD HIS 4 QUARTERS ONLY BE 190 LBS IN THE FIRST PLACE?
--- End quote ---
This is a good point..........
--- End quote ---
This is what the butcher said it weighed in at. I don't know what to tell you. My first Elk so I'm not sure what other people have encountered but it seemed about right to me.
jnutzalot:
--- Quote from: jrebel on January 20, 2015, 01:56:43 PM ---Why has the OP updated us yet.....I am getting anxious. There are still a lot of unanswered questions. I hope he got it figured out.
Out of 5 east side archery cow elk that our camp has harvested in recent years 4 hung at between 296 lbs and 350 lbs. We seem to net about 50% packaged meat. 190 in quarters seems light to me for such a big bodied bull. :twocents:
--- End quote ---
So I'm waiting for a call back - The Manager says he is trying to get a hold of the employee that did the butchering of my elk. No real answers as to the mystery of the lost tenderloins... No real reasoning behind the weight, or why it took so long. Although some on this board seem to think that maybe 70ish lbs is about right for processed meat, so who knows at this point.
He said he noted a shot on the hind quarter while processing, which is true, but it was really low towards the knee. We cut out the blood spot and thought it looked pretty good when I took it in. Maybe it was worse than I thought.
bear hunter:
--- Quote from: bobcat on January 20, 2015, 01:52:30 PM ---
--- Quote from: grundy53 on January 20, 2015, 01:50:13 PM ---
--- Quote from: bobcat on January 20, 2015, 01:34:40 PM ---One thing that just occurred to me- why is the butcher being blamed for no tenderloin? If the elk was quartered, and was brought in with no rib cage, the tenderloins would have been removed by the hunter. (As well as the backstrap)
:dunno:
--- End quote ---
Unless he brought them in with the quarters.
--- End quote ---
People do that? :yike:
Hint: don't ever give the tenderloins or the backstrap to a butcher! :bdid:
--- End quote ---
:chuckle: I did :bash: but they were frozen in the game bag. I should of pulled them right away then cut and rapped. But they cut and rapped them for me. Thinking about it maybe 200 pounds out of 4 quarters is right.
Navigation
[0] Message Index
[#] Next page
[*] Previous page
Go to full version