Hunting Washington Forum
Big Game Hunting => Elk Hunting => Topic started by: blackhorn on August 07, 2013, 09:23:22 AM
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How do you divide up your elk meat? Say you had 200 lbs of elk what percentage do you turn to steak, roasts, stew meat, burger, sausage, ect, ect. Just curious I am still trying to establish a good ratio, always seem to have too much burger (not that this is a bad thing).
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For any animal, I wrap hunks of the loins, T-loins and all large hunks of meat off the hind quarters for steaks and roasts. I do not cut individual steaks, I freeze all the above chunks in 1-1.5 lb packages, enough for my wife and I. All other meat on the critter gets frozen in 4-5 lb packages to deal with later as I see fit, primarily burger and sausage. Some of the roast portions off the rear portions of the hind quarters will eventually end up as jerky also. This seems to be the perfect mix for me of all cuts of meat.
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On an elk, I save about 5 good roasts for the holidays. Cut the best steaks, backstrap, tender loin. Bone the rest out to be ground into burger. I will also save some good looking chunks for stew meat.
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I will get 75lbs of haburger and sausage.... the rest i will have made into roasts and steaks
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I have a habit of drying out my roasts when I cook them, so I steak those, and mostly do hamburger
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I cut the straps and tenderloins into steaks and grind the rest. 90% of the time i use ground meat for dinner or breakfast, just more versatile for me.
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I have a habit of drying out my roasts when I cook them, so I steak those, and mostly do hamburger
crock pot the roast with Liptons Onion soup mix over the top and some liquid(beer,water,apple juice) in the bottom. shouldnt dry out them
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I have a habit of drying out my roasts when I cook them, so I steak those, and mostly do hamburger
crock pot the roast with Liptons Onion soup mix over the top and some liquid(beer,water,apple juice) in the bottom. shouldnt dry out them
:yeah: Exactly! We use a can of beef broth as our juice. :drool: Hard to dry on out this way. Give it a try!
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We cut everything we can into steak. The rest goes into a bin designated for grinder meat. ( I then sneak a bunch of the primo grinder meat and pressure can it for fajitas or stew meat etc...) Remaining grinder meat is later ground with 50% pork shoulder as we make sausage.
If I want burger, we buy beef burger.
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Usually cut three or four nice roasts out then tenderloin and backstrap into butterfly steaks and most of the rest into hamburger. It is amazing how many people we have over that love the hamburger/taco/whatever until they realize it is elk. :chuckle:
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I use to stay away from mostly burger but over the last 7 or so years the price of burger has become so high that I do not hesitate to burger great amounts of the elk now.
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have always done everything in steaks or roasts, they can always be done in jerk or ground if needed. scraps are burger or sticks but man I love me some elk steaks.
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Don't forget that you can always turn a roast or steak into burger, but you CANNOT turn hamburger into a roast or steak no matter how good you are!!
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I get every steak I can out of my elk. The rest goes into burger. No sausage. Elk's too good for that, and fits the bill perfect for deer scraps. :twocents:
