Get off my back!

[7mmfan]

This is what was left of my elk two years ago. The only way I could have gotten more meat off would have been to cut the neck off completely, which I've considered.

I have to say that is the exception rather than the rule. Lot of work to do it right and I'm not sure I see the point over getting it home where you can work on it in comfort rather than a rain storm which seems to be the rule more often then not.
What I have seen is typically the rib meat gets left, the flanks, forelegs and sometimes the neck. Also I am friends with a butcher and I see these pieced out elk come in to his shop and they are usually filthy. I find it so much easier to keep things clean the less cutting that happens in the field.
I will say you are one up on me in that there is no way I am taking the liver.

I don't disagree that doing at home in a controlled environment is easier than in the field,  that is why I don't bone my quarters out. Cutting the neck off, and boning the ribs/flank, etc... can all be done pretty easily in a clean manner with a small amount of forethought. I have seen the same filthy quarters and boned out portions you have, I think that's unfortunately all to common. I put a lot of effort into clean meat.

On the liver... for me, it's just a couple more pounds in the grind pile. I know that's offensive to some, but I just cant stomach liver on it's own. Ground into everything else though its great! Also took the diaphragm this year, just another pound of grind.

[Tbar]

This is what was left of my elk two years ago. The only way I could have gotten more meat off would have been to cut the neck off completely, which I've considered.

I have to say that is the exception rather than the rule. Lot of work to do it right and I'm not sure I see the point over getting it home where you can work on it in comfort rather than a rain storm which seems to be the rule more often then not.
What I have seen is typically the rib meat gets left, the flanks, forelegs and sometimes the neck. Also I am friends with a butcher and I see these pieced out elk come in to his shop and they are usually filthy. I find it so much easier to keep things clean the less cutting that happens in the field.
I will say you are one up on me in that there is no way I am taking the liver.

I don't disagree that doing at home in a controlled environment is easier than in the field,  that is why I don't bone my quarters out. Cutting the neck off, and boning the ribs/flank, etc... can all be done pretty easily in a clean manner with a small amount of forethought. I have seen the same filthy quarters and boned out portions you have, I think that's unfortunately all to common. I put a lot of effort into clean meat.

On the liver... for me, it's just a couple more pounds in the grind pile. I know that's offensive to some, but I just cant stomach liver on it's own. Ground into everything else though its great! Also took the diaphragm this year, just another pound of grind.

I quit eating liver with the prevalence of herbicides.  I used really enjoy it though.  I also take the diaphragm but am terrible with pics at any stage of the process.  This is just before midpoint of the process.

[7mmfan]

That's picking him clean! Someday I'll kill an elk in a spot I can him out whole. I'm not holding my breath though.

[NorseNW]

Really enjoying this thread with everyones experience and input.  I have yet to get one on the ground so all the reading I can do up front will hopefully come to mind as it's getting dark and starting rain as I begin my first in field processing.  I'm sure that's how it will be - no way it could be 10 a.m. on a 50 degree partly cloudy day!

My question is do any of you mark the meat bags with what is in them?  I am not the greatest at identifying what piece of meat is what.  I feel comfortable after parting out my dear this year that following the natural lines of the muscles I can figure out roasts, steaks, burger type meat.  Does it matter to know this bag is the rear hind quarter as oppose to this is the front quarter and a bunch of neck meat?

Thanks again for all the info!

[Boss .300 winmag]

Really enjoying this thread with everyones experience and input.  I have yet to get one on the ground so all the reading I can do up front will hopefully come to mind as it's getting dark and starting rain as I begin my first in field processing.  I'm sure that's how it will be - no way it could be 10 a.m. on a 50 degree partly cloudy day!

My question is do any of you mark the meat bags with what is in them?  I am not the greatest at identifying what piece of meat is what.  I feel comfortable after parting out my dear this year that following the natural lines of the muscles I can figure out roasts, steaks, burger type meat.  Does it matter to know this bag is the rear hind quarter as oppose to this is the front quarter and a bunch of neck meat?

Thanks again for all the info!

Why mark them, its going to get repacked again right, if you want camp meat throw those cuts on top of on bag.👍

[BULLBLASTER]

[quote author=7mmfan
I have never understood the guys that try and wiggle the tenderloins out through a little slit in the ribs or trying to hold the stomach out of the way. Just dump those guts and go get em!

I've never understood the guys who think it's hard to make the slit and grab the tenderloins 

Sorry Rory lol

  I don't have the dexterity of skilled seamster! More like a semi skilled bludgeoner
[/quote]
I’ve seen the @Jonathan_S part out a critter. If he can keep track of his knife and not lose a finger during the entire time we celebrate!

And btw one of you two screwed up the quote. 

[7mmfan]

[quote author=7mmfan
I have never understood the guys that try and wiggle the tenderloins out through a little slit in the ribs or trying to hold the stomach out of the way. Just dump those guts and go get em!

I've never understood the guys who think it's hard to make the slit and grab the tenderloins 

Sorry Rory lol

  I don't have the dexterity of skilled seamster! More like a semi skilled bludgeoner

I’ve seen the @Jonathan_S part out a critter. If he can keep track of his knife and not lose a finger during the entire time we celebrate!

And btw one of you two screwed up the quote. 
[/quote]

Maybe we're more alike than I previously thought! And he screwed it up. Always screwing stuff up.

[WapitiTalk1]

Note to self, if I ever hunt with JonathanS, keep the sharp knives in my hands 

[BULLBLASTER]

Note to self, if I ever hunt with JonathanS, keep the sharp knives in my hands 

Even without a knife he can come dang close to losing a finger... 

[Karl Blanchard]

That's picking him clean! Someday I'll kill an elk in a spot I can him out whole. I'm not holding my breath though.

I could kill one in the bar ditch and I'd still bone him out.  No way I'm bringing home anything that I'm not eating 

[Humptulips]

This is what was left of my elk two years ago. The only way I could have gotten more meat off would have been to cut the neck off completely, which I've considered.

I have to say that is the exception rather than the rule. Lot of work to do it right and I'm not sure I see the point over getting it home where you can work on it in comfort rather than a rain storm which seems to be the rule more often then not.
What I have seen is typically the rib meat gets left, the flanks, forelegs and sometimes the neck. Also I am friends with a butcher and I see these pieced out elk come in to his shop and they are usually filthy. I find it so much easier to keep things clean the less cutting that happens in the field.
I will say you are one up on me in that there is no way I am taking the liver.

I don't disagree that doing at home in a controlled environment is easier than in the field,  that is why I don't bone my quarters out. Cutting the neck off, and boning the ribs/flank, etc... can all be done pretty easily in a clean manner with a small amount of forethought. I have seen the same filthy quarters and boned out portions you have, I think that's unfortunately all to common. I put a lot of effort into clean meat.

On the liver... for me, it's just a couple more pounds in the grind pile. I know that's offensive to some, but I just cant stomach liver on it's own. Ground into everything else though its great! Also took the diaphragm this year, just another pound of grind.

You are missing out on a very nice cut though. The ribs always make it into the freezer. Barbecued elk ribs are one of my favorite meals. Cut the brisket off and then the ribs get sawed in half. We call them Fred Flintstone ribs.

[Jonathan_S]

Note to self, if I ever hunt with JonathanS, keep the sharp knives in my hands 

Even without a knife he can come dang close to losing a finger... 

Hmm weird

[7mmfan]

This is what was left of my elk two years ago. The only way I could have gotten more meat off would have been to cut the neck off completely, which I've considered.

I have to say that is the exception rather than the rule. Lot of work to do it right and I'm not sure I see the point over getting it home where you can work on it in comfort rather than a rain storm which seems to be the rule more often then not.
What I have seen is typically the rib meat gets left, the flanks, forelegs and sometimes the neck. Also I am friends with a butcher and I see these pieced out elk come in to his shop and they are usually filthy. I find it so much easier to keep things clean the less cutting that happens in the field.
I will say you are one up on me in that there is no way I am taking the liver.

I don't disagree that doing at home in a controlled environment is easier than in the field,  that is why I don't bone my quarters out. Cutting the neck off, and boning the ribs/flank, etc... can all be done pretty easily in a clean manner with a small amount of forethought. I have seen the same filthy quarters and boned out portions you have, I think that's unfortunately all to common. I put a lot of effort into clean meat.

On the liver... for me, it's just a couple more pounds in the grind pile. I know that's offensive to some, but I just cant stomach liver on it's own. Ground into everything else though its great! Also took the diaphragm this year, just another pound of grind.

You are missing out on a very nice cut though. The ribs always make it into the freezer. Barbecued elk ribs are one of my favorite meals. Cut the brisket off and then the ribs get sawed in half. We call them Fred Flintstone ribs.

I've heard they are good. Someday I'll try them. My elk this year was 5 miles from the truck and and had to belly crawl a couple hundred vertical feet from his resting place to the trail. No way I'm packing ribs out.

[Oh Mah]

This is what was left of my elk two years ago. The only way I could have gotten more meat off would have been to cut the neck off completely, which I've considered.

very nice nothing left but guts lol.was that like a half gut job lol

[7mmfan]

This is what was left of my elk two years ago. The only way I could have gotten more meat off would have been to cut the neck off completely, which I've considered.

very nice nothing left but guts lol.was that like a half gut job lol

That's how I get everything out of the inside, so easy!