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The BEST way to kill Elk
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<blockquote data-quote="bigngreen" data-source="post: 566543" data-attributes="member: 13632"><p>Good little write up!! Your right I take everything and let the grinder take care of it, my grinder is a little puny so I'll take out a few of the large tendons and I take out all the glands which quite a few people miss. One thing you don't see but should be in the large meat shops, is what's called a bone plate on the grinder, I used them when I ran a custom cutting shop, you can adjust the back pressure on the tube so it takes out anything like bone, cartilage, tendons or silver skin. If you have meat done at a shop that is one thing I would ask about any way. </p><p></p><p>Very good point on shoulder vs leg bone, I wish I know the exact name of it cause most people see leg and think second joint down. Some people think shoulder shot and think point of the shoulder some think scapula others think some where in the front end. There is a large difference in what I would shoot at each area or whether I would take the shot at all!! </p><p></p><p>I used to have a large data base of all the numbers but when I sold the store I let all that go with it but a lot of the numbers are still in the little grey cells and just need to jog my memory sometimes to pull up the numbers <img src="data:image/gif;base64,R0lGODlhAQABAIAAAAAAAP///yH5BAEAAAAALAAAAAABAAEAAAIBRAA7" class="smilie smilie--sprite smilie--sprite8" alt=":D" title="Big Grin :D" loading="lazy" data-shortname=":D" /></p><p>Average elk in MT is 250lbs on the rail, which tends to be a large cow or spike from that you'll average 115 lbs of trim meat and 65 lbs of steak, roast and chops. Those numbers are an average of 14 yrs elk cutting in a data base, I only cut for 5 years and cut around 1800-2000 head of elk. The shop only cut wild game and to extremely high standards, spot inspections and customer walk through at anytime!!</p></blockquote><p></p>
[QUOTE="bigngreen, post: 566543, member: 13632"] Good little write up!! Your right I take everything and let the grinder take care of it, my grinder is a little puny so I'll take out a few of the large tendons and I take out all the glands which quite a few people miss. One thing you don't see but should be in the large meat shops, is what's called a bone plate on the grinder, I used them when I ran a custom cutting shop, you can adjust the back pressure on the tube so it takes out anything like bone, cartilage, tendons or silver skin. If you have meat done at a shop that is one thing I would ask about any way. Very good point on shoulder vs leg bone, I wish I know the exact name of it cause most people see leg and think second joint down. Some people think shoulder shot and think point of the shoulder some think scapula others think some where in the front end. There is a large difference in what I would shoot at each area or whether I would take the shot at all!! I used to have a large data base of all the numbers but when I sold the store I let all that go with it but a lot of the numbers are still in the little grey cells and just need to jog my memory sometimes to pull up the numbers :D Average elk in MT is 250lbs on the rail, which tends to be a large cow or spike from that you'll average 115 lbs of trim meat and 65 lbs of steak, roast and chops. Those numbers are an average of 14 yrs elk cutting in a data base, I only cut for 5 years and cut around 1800-2000 head of elk. The shop only cut wild game and to extremely high standards, spot inspections and customer walk through at anytime!! [/QUOTE]
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