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Cooks' Corner
Bull elk- fit to eat?
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<blockquote data-quote="trueblue" data-source="post: 1004382" data-attributes="member: 10654"><p>Just cut up some of my first elk steaks. Not sure what part of the elk it was, as I deboned it in the mountains. Might have been part of the shoulder. Packed it on ice, and drove 20 straight hours home. So, the meat was very well taken care of, but it was tough as boot leather when I cooked it.</p><p>Is there a way to age the meat or tenderize it to make it eatable?</p><p>Or are bull elk not fit to eat?</p></blockquote><p></p>
[QUOTE="trueblue, post: 1004382, member: 10654"] Just cut up some of my first elk steaks. Not sure what part of the elk it was, as I deboned it in the mountains. Might have been part of the shoulder. Packed it on ice, and drove 20 straight hours home. So, the meat was very well taken care of, but it was tough as boot leather when I cooked it. Is there a way to age the meat or tenderize it to make it eatable? Or are bull elk not fit to eat? [/QUOTE]
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