Hunting Washington Forum
Big Game Hunting => Elk Hunting => Topic started by: Dan-o on October 07, 2015, 03:52:57 PM
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I just need a little help here........ not gonna explain right now. :chuckle:
So, the most sought after cut of an elk is ______________________ .
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the one on my plate :dunno:
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Tenderloin.
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:yeah:
Tenderloin for sure
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Yea, tenderloin, stolen off someone else's plate. :EAT:
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Any that is ground into burger.
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Yea, tenderloin, stolen off someone else's plate. :EAT:
get away from my plate >:( :chuckle:
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Tenderloin indeed. Unlike a deer or lope its actually big enough on an elk to do something with.
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I think backstrap
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Tenderloin or maybe heart.
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tenderloin backstrap heart
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the loans, and straps are always good. I really like the Tri-Tip as well.
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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!
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Tenderloin or heart.
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Pickled elks feet, yum yum! :chuckle:
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the loans, and straps are always good. I really like the Tri-Tip as well.
X2
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Tender loin
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Tenders, nothing else comes close
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Tenderloins and BS!
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The cut that notches my tag.
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The loins............ :drool:
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Tenderloin
Back strap
The last and best roast is the Top Sirloin Roast.
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Pickled elks feet, yum yum! :chuckle:
The hoof rot just adds a little extra tang to those pickled elk feet!
Tender loins are top of the list for me.
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That cut right after my arrow leaves the bow.
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Belly loins. Then Sirloin.
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Tenderloins, backstrap
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If it bleeds and has four hooves there is no question...tenderloin!
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Filet mignon.
That said with the jaccard meat tenderizer, backstrap is just about as good as the tenderloin.
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tenderloin :drool: , then back strap are my favorites. Any cut that is cooked right can be the winner. Sear and slow medium rare
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From what I remember...tenderloin. :'(
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that stuff does not last long but the jajapena pepperstick sure does. mike w
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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!
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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!
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Fresh liver and onion's first, then bacon wrapped tenderloin's :drool:. Great, now I'm hungry!!!!!
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Tenderloin followed closely by the heart
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Tonight's tenderloin!
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If you have leftovers, let me know. Not too far to drive for something like that.
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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
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Tongue, tenderloin, heart..... :tup:
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Pickled elks feet, yum yum! :chuckle:
Yeeeuummm.... Lots of those walking around SW Wa. already.