Behind a wall of head-less, upside-down hanging elk carcasses, Buzz Jones a cutting table for 10 hours a day with a meat hook in one hand and a knife in the. Burger?
Butterfly steaks? Roasts?
Wildlife biologist and hunter Steve Nadeau demonstrates how to cut up your elk for the freezer. Elk meat is God's gift to carnivores. It's lean, healthy and incredibly delicious.
This illustrated guide shows how to find and cook the best cuts. 3) The hindquarter is, depending on the cut, nearly as tender as backstrap.
You'll find a lot of meat here, which can easily be sliced into steaks for fajitas or stir-fry. Mike, This is the 2nd year in a row Elk Tracker Maps have put me right on the elk. I've found the maps to be a reliable indicator of elk habitat and both years they.Most people know the backstraps and tenderloins are best for steaks, and the front shoulders for roasts, stew meat or burger.
But when it comes to the rear quarters, things get a bit more complicated. The key rule for cooking wild game is tender cuts hot and fast, tough cuts slow and moist.
Elk Breakdown Know your cuts and how to cook ’em. 1) The loin, aka, backstrap, runs the length of the backbone and provides the best steaks known to man, save for maybe the tenderloins, which are found opposite the backstrap, tucked up under the spine, just forward of the pelvis.
These tender cuts should be cooked fast, with dry, high heat. This diagram is the basic overview of the quarters and can be applied to deer, moose, elk and caribou. This second diagram is a more in depth cut selection and is coded for the sections as well. Again, this can be applied to deer, moose, elk and caribou.
Roasting meat helps to enhance flavors. A roast is cooked slowly in an oven. The roast part of a deer can be taken from the hindquarters.
Here's a great venison roast recipe. Steak.
Venison steak can be grilled, pan-fried, or broiled. This type of meat is cut perpendicular to the muscle fiber. The Cuts of Meat in an Elk.
For many hunters, their trophy returns from the meatcutter in the form of a few premium steaks and a disappointingly large quantity of anonymous ground venison. That's partly because the other muscles are tough and partly because they're too small to yield beef-sized cuts.
That's not the situation with the elk, or.Breaking Down the Elk | The Healthy Butcher Blog10 Tips for Processing Your First Elk
2 thoughts on “Elk meat cuts diagram”
You are not right. I can prove it. Write to me in PM, we will discuss.
It agree, this excellent idea is necessary just by the way