Cow elk butchering results

[pharmseller]

I went on a cow hunt with my brother a couple of weeks ago, private land meat hunt. Shot a nice cow. We process all our own meat and I just finished the last package of burger. Here's how it all turned out, in terms of Foodsaver packages, boneless portions big enough for two plus a late night snack:

44 packages of round steak (big muscles behind the rear leg)
7 packages of rump
17 packages of backstrap
3 packages of sirloin (big muscles in front of the rear leg)
2 packages of shoulder steak
8 packages of blade roast
7 packages of tenderloin
69 packages of burger (trim from round, sirloin, rib, neck)



That's elk for dinner three times a week for a year.



I'm pretty pleased.




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[clearconscience]

Congrats man, that will make for some real good meals.
I hope I'm lucky this year. Time will tell.

 

[pharmseller]

We had backstrap for Sunday dinner last week.






Holy moly it was amazing!



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[Kruel J]

We had backstrap for Sunday dinner last week.

View attachment 627370

View attachment 627371


Holy moly it was amazing!



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Mouth officially watered!

 

[No_Regerts]

We had backstrap for Sunday dinner last week.

View attachment 627370

View attachment 627371


Holy moly it was amazing!



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You ever chicken-fry some elk backstrap? Its fantastic!

 

[DirectDrive]

You ever chicken-fry some elk backstrap? Its fantastic!

Mmmm....
Chicken fry, mashed taters and your favorite veggie.

 

[pharmseller]

I like chicken-fried chicken.

Elk steaks get salt, pepper, and garlic.





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[DirectDrive]

I like chicken-fried chicken.

You want Elk-Fried Chicken

Elk steaks get salt, pepper, and garlic.

You put that in with the Chicken Fry.

 

[Kruel J]

I like chicken-fried chicken.

Elk steaks get salt, pepper, and garlic.





P

Sounds good to me. No need to add a bunch of breading and grease to a cut of meat that is as close to perfect as possible.

 

[No_Regerts]

You want Elk-Fried Chicken


You put that in with the Chicken Fry.

Tenderize it with a meat mallet, salt and pepper, coat with flour, coat in milk/egg mixture, back in the flour, fry in a skillet, turn drippings into gravy!

 

[No_Regerts]

Sounds good to me. No need to add a bunch of breading and grease to a cut of meat that is as close to perfect as possible.

I thought you didn't even eat steak?

 

[Kruel J]

I thought you didn't even eat steak?

Beef? Ribeye only.
Elk and Deer? Backstrap. I LOVE backstrap.

 

[No_Regerts]

Beef? Ribeye only.
Elk and Deer? Backstrap.

Seems like ribeye would be too fatty for you.

 

[DirectDrive]

Sounds good to me. No need to add a bunch of breading and grease to a cut of meat that is as close to perfect as possible.

Now this is why the SEC kicks our asses.
Feed those Ducks some Chicken Fry !
(I think they're doin' it this year, actually)

 

[Stomper]

I thought you didn't even eat steak?

He don't eat the tube cuts... ya weirdo!

 

[Kruel J]

Seems like ribeye would be too fatty for you.

Sear, rest, trim.

 

[No_Regerts]

Sear, rest, trim.

Trim what?

 

[Joe13]

Little known secret for you yanks up here...

if the menu says country fried, in my experience, it isn't worth eating.

Chicken fried venison is insanely good - never had elk done that way but some breading and lard will make cheap meat great so I don't see a down side.


by the way @pharmseller - what was the estimated weight when it was all said and done?

 

[pharmseller]

Tenderize it with a meat mallet, salt and pepper, coat with flour, coat in milk/egg mixture, back in the flour, fry in a skillet, turn drippings into gravy!

Tenderize backstrap?

Tenderize backstrap?

Do you know what backstrap is?





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[Joe13]

Sear, rest, trim.

Trim!

Blasphemy