Hunting Washington Forum
Community => Butchering, Cooking, Recipes => Topic started by: TopOfTheFoodChain on October 14, 2015, 12:51:07 AM
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Never really have weighed finished product as we process our own meat. I kept track of the totals on my cow elk this year and thought I would share.
Elk was quartered in field, neck, ribs boned out.
66 lbs burger
113 lbs steak
8 lbs liver
3 lbs heart
25 lbs bones
30 lbs trimmed scrap
Total packaged in freezer of 190 lbs.
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Nice, good size cow. I'm hoping to put one in the freezer in late season. That's more meat than my buddy got off his 4x4 bull last year.
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Mind asking what unit?
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My spike last year I got 165lb of processed meat minus the back strap and tenderloins which i kept. This year we had a spike go in to butcher at 182 lb on the hook minus blackstrap and loins. Will be interesting to see the final processed weight.
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Mind asking what unit?
340 - had a cow permit
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what time of day was the kill
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what time of day was the kill
About 10 AM. I actually was packing my daughters deer out when I shot it. Shot it 5 minutes after she took this picture.
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Awesome congrats. :)
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That's cool! Sounds like it was a meat packing day :tup: