Author Topic: most sought after cut of elk meat?? (Read 11335 times)

Dan-o · « **on:** October 07, 2015, 03:52:57 PM »

I just need a little help here........ not gonna explain right now.

So, the most sought after cut of an elk is ______________________ .

runamuk · « **Reply #1 on:** October 07, 2015, 03:56:03 PM »

the one on my plate

Woodchuck · « **Reply #2 on:** October 07, 2015, 03:57:18 PM »

Tenderloin.

Doublelunger · « **Reply #3 on:** October 07, 2015, 04:02:28 PM »

Tenderloin for sure

2labs · « **Reply #4 on:** October 07, 2015, 04:05:43 PM »

Yea, tenderloin, stolen off someone else's plate.

dscubame · « **Reply #5 on:** October 07, 2015, 04:05:55 PM »

Any that is ground into burger.

runamuk · « **Reply #6 on:** October 07, 2015, 04:08:23 PM »

Quote from: 2labs on October 07, 2015, 04:05:43 PM

Yea, tenderloin, stolen off someone else's plate.

get away from my plate

Bean Counter · « **Reply #7 on:** October 07, 2015, 04:24:05 PM »

Tenderloin indeed. Unlike a deer or lope its actually big enough on an elk to do something with.

meathunter · « **Reply #8 on:** October 07, 2015, 04:28:55 PM »

I think backstrap

heronblu · « **Reply #9 on:** October 07, 2015, 04:36:41 PM »

Tenderloin or maybe heart.

wheels · « **Reply #10 on:** October 07, 2015, 04:45:07 PM »

tenderloin backstrap heart

Bucks2Ducks · « **Reply #11 on:** October 07, 2015, 04:49:46 PM »

the loans, and straps are always good. I really like the Tri-Tip as well.

cougarbart · « **Reply #12 on:** October 07, 2015, 05:00:15 PM »

depends on the elk! sagebrush elk?, or wheatfield elkz? a big rutting bull or a yearling spike? cooled and hanging quick or 5 hours in 70 degree heat? lmao its a trick question!

grundy53 · « **Reply #13 on:** October 07, 2015, 05:28:46 PM »

Tenderloin or heart.

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Boss .300 winmag · « **Reply #14 on:** October 07, 2015, 05:30:22 PM »

Pickled elks feet, yum yum!

WapitiTalk1 · « **Reply #15 on:** October 07, 2015, 05:49:07 PM »

Quote from: Bucks2Ducks on October 07, 2015, 04:49:46 PM

the loans, and straps are always good. I really like the Tri-Tip as well.

X2

billythekidrock · « **Reply #16 on:** October 07, 2015, 05:50:14 PM »

Tender loin

Fullabull · « **Reply #17 on:** October 07, 2015, 07:10:01 PM »

Tenders, nothing else comes close

h2ofowlr · « **Reply #18 on:** October 07, 2015, 07:21:52 PM »

Tenderloins and BS!

Sitka_Blacktail · « **Reply #19 on:** October 07, 2015, 07:46:14 PM »

The cut that notches my tag.

HUNTINCOUPLE · « **Reply #20 on:** October 07, 2015, 07:48:42 PM »

The loins............

TheHunt · « **Reply #21 on:** October 07, 2015, 08:46:51 PM »

Tenderloin
Back strap
The last and best roast is the Top Sirloin Roast.

yorketransport · « **Reply #22 on:** October 07, 2015, 09:10:59 PM »

Quote from: Boss .300 winmag on October 07, 2015, 05:30:22 PM

Pickled elks feet, yum yum!

The hoof rot just adds a little extra tang to those pickled elk feet!

Tender loins are top of the list for me.

Wetwoodshunter · « **Reply #23 on:** October 07, 2015, 09:20:08 PM »

That cut right after my arrow leaves the bow.

Timberstalker · « **Reply #24 on:** October 07, 2015, 09:38:42 PM »

Belly loins. Then Sirloin.

blindpig · « **Reply #25 on:** October 08, 2015, 04:34:04 AM »

Tenderloins, backstrap

RadSav · « **Reply #26 on:** October 08, 2015, 04:59:20 AM »

If it bleeds and has four hooves there is no question...tenderloin!

huntingbaldguy · « **Reply #27 on:** October 08, 2015, 05:46:49 AM »

Filet mignon.

That said with the jaccard meat tenderizer, backstrap is just about as good as the tenderloin.

krout81 · « **Reply #28 on:** October 09, 2015, 11:19:02 AM »

tenderloin

, then back strap are my favorites. Any cut that is cooked right can be the winner. Sear and slow medium rare

pianoman9701 · « **Reply #29 on:** October 09, 2015, 11:26:50 AM »

From what I remember...tenderloin.

splitshot · « **Reply #30 on:** October 09, 2015, 11:32:51 AM »

that stuff does not last long but the jajapena pepperstick sure does. mike w

pianoman9701 · « **Reply #31 on:** October 09, 2015, 11:39:45 AM »

I just finished off the last of my venison from last year. The round steaks were so good. I do need a freezer full of elk, though. Pronto!

WSU · « **Reply #32 on:** October 09, 2015, 11:43:46 AM »

All of them! I find myself getting more excited for the odd parts that I eat first. It seems like tradition to eat the liver, heart, and tongue before freezing. I was deer hunting yesterday and thought very seriously about shooting a little spike just so I could enjoy all those parts that I only get once or twice a year!

ALLTERRAIN · « **Reply #33 on:** October 11, 2015, 08:13:29 PM »

Fresh liver and onion's first, then bacon wrapped tenderloin's

. Great, now I'm hungry!!!!!

chester · « **Reply #34 on:** October 11, 2015, 08:32:36 PM »

Tenderloin followed closely by the heart

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Boneyard72 · « **Reply #35 on:** October 11, 2015, 08:38:39 PM »

Tonight's tenderloin!

Little Dave · « **Reply #36 on:** October 11, 2015, 09:11:17 PM »

If you have leftovers, let me know. Not too far to drive for something like that.

Twang · « **Reply #37 on:** October 19, 2015, 12:06:55 PM »

Tounge No joke Many elk were killed pre 1900 for just the Tounge. Salted and sent east to the best dinning rooms. I know what some think who have not ever tried. Sad. Takes about 1 minute of google to learn to prep it

losdaddy7 · « **Reply #38 on:** October 19, 2015, 12:24:09 PM »

Tongue, tenderloin, heart.....

Firedogg · « **Reply #39 on:** October 19, 2015, 09:22:44 PM »

Quote from: Boss .300 winmag on October 07, 2015, 05:30:22 PM

Pickled elks feet, yum yum!

Yeeeuummm.... Lots of those walking around SW Wa. already.

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Author Topic: most sought after cut of elk meat?? (Read 11335 times)

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