Hunting Washington Forum

Big Game Hunting => Elk Hunting => Topic started by: bentshaft on November 14, 2008, 06:57:34 PM

Title: elk butchering info
Post by: bentshaft on November 14, 2008, 06:57:34 PM: a few days ago i helped a friend cut up his bull elk. when i asked which part was what he could name a few but was at a loss for most. i would appriciate any info on where to get charts describing meat parts how and where to cut to maximize my harvest. thanks!
Title: Re: elk butchering info
Post by: billythekidrock on November 14, 2008, 07:15:19 PM: After 30 years of butchering 3 - 6 animals a year you would think that I knew more then I do. I don't know the names of cuts, but I can rifle through a pile of boned out meat and tell you what will make great steaks, roast and what should go to burger. :chuckle:
Title: Re: elk butchering info
Post by: Crunchy on November 14, 2008, 07:31:27 PM: Most of us, well at least me, make steak out of the back straps, and tenderloins, and a few out of the hind quarters. I usually cut a couple of large roast out of the hinds for jerky, and the rest I normally grind, so I dont know what cuts are which but butcher my elk to my liking. Your friend is probably a lot like me. I can butcher an elk, but dont ask me too many questions.
Title: Re: elk butchering info
Post by: Moosehunt on November 14, 2008, 07:33:23 PM: Try this....

http://extension.oregonstate.edu/catalog/pdf/pnw/pnw517.pdf
Title: Re: elk butchering info
Post by: WAPITIHUNTER on November 14, 2008, 09:22:37 PM: The red part is steak the white part is bone. :chuckle: :chuckle: :chuckle:

I agree with Billy and Crunchy. I know the basics, I have cut up many a deer and elk but since i am not selling it i guess naming it was never all that important.
Title: Re: elk butchering info
Post by: 1bowhunter1 on November 15, 2008, 07:15:55 AM: STEAKS/ROASTS/SAUSAGE>>>>GOOD GOD LETS EAT!!!
Title: Re: elk butchering info
Post by: TheHunt on November 15, 2008, 01:59:34 PM: My wife and I cut up everything because we are too cheap to send it to a butcher.

Elk: Back straps and tenderloins into steak, Two large roast's Sirloin tip, rest is burger.
Deer: Back straps and tenderloins into steak, Rest goes into pepperoni.
Title: Re: elk butchering info
Post by: docsven on November 15, 2008, 04:01:42 PM: Lower 6 ribs, split down the middle are prime ribs or rib steaks, above that is chuck, lower than the rib cage is back strap or new york, inside of that is tenderloin. Thigh meat are the rounds (top, bottom) good for jerky because they are big seamless pieces. shoulder meat are arm roast or burger/stew. Hip meat is sirloin, closest to the hip and above the thigh. Tri tip is inside hip, pretty small on deer. Shanks are for stew or burger.
Title: Re: elk butchering info
Post by: elkaholic_74 on November 17, 2008, 11:34:04 AM: Quote from: TheHunt on November 15, 2008, 01:59:34 PM
My wife and I cut up everything because we are too cheap to send it to a butcher.

Elk: Back straps and tenderloins into steak, Two large roast's Sirloin tip, rest is burger.
Deer: Back straps and tenderloins into steak, Rest goes into pepperoni.

y
wow you take no steaks off of the hind quarters?
Title: Re: elk butchering info
Post by: Little Fish on November 17, 2008, 12:16:19 PM: The link moosehunt provided looks pretty good.

I have a book that I believe came from GI Joe's that shows how to process all sorts of game and has detailed color pics of a deer that is being processed and what the specific cuts are from various parts of the animal. I'll try and remember to get the name and author tonight. Seems to me it has pretty good info and is somewhat more detailed than the link provided.

Edit....just found the book online.

Dressing & Cooking Wild Game: From Field to Table: Big Game, Small Game, Upland Birds & Waterfowl