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Long Range Hunting & Shooting
The BEST way to kill Elk
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<blockquote data-quote="HAMMERHAND" data-source="post: 566555" data-attributes="member: 33066"><p>I wish the meat cutters in my neck of the woods had the same high standards, but they don't meet my standards.....sounds like you ran a top notch outfit!! I'll have to check out this bone plate and see what difference it will make. I know that If I run chunks of that fore-leg through my 3/4 horse LEM, it takes less than a minute to completely bind up the blade and plate with sinew, where I can grind over 80 pounds of my hand-cut trim and never have to clean the grinder once. It might take me 30 minutes to grind up both fore-legs for 4-6 pounds of the crappiest burger you'd ever want to choke down <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" /> but to be fair the meat guys mix it all together with beef fat and the rest of the meat so MOST people can't tell what they're eating, but I can taste the difference between buddies meat from the butcher and my own for sure night and day flavor difference. I also don't grind fat into my burger meat because fat freezer burns first...if I add fat, I do so fresh before cooking, or often not at all unless I need a binder. So I'm nice to the scavengers and let them chew on those fore-legs for the winter, which seems to bring me good karma every year. Either way, its all my family eats (duck, goose, dove, pheasant, elk, deer, antelope, and fish)....livin' the good life off of the land!!!</p></blockquote><p></p>
[QUOTE="HAMMERHAND, post: 566555, member: 33066"] I wish the meat cutters in my neck of the woods had the same high standards, but they don't meet my standards.....sounds like you ran a top notch outfit!! I'll have to check out this bone plate and see what difference it will make. I know that If I run chunks of that fore-leg through my 3/4 horse LEM, it takes less than a minute to completely bind up the blade and plate with sinew, where I can grind over 80 pounds of my hand-cut trim and never have to clean the grinder once. It might take me 30 minutes to grind up both fore-legs for 4-6 pounds of the crappiest burger you'd ever want to choke down :D but to be fair the meat guys mix it all together with beef fat and the rest of the meat so MOST people can't tell what they're eating, but I can taste the difference between buddies meat from the butcher and my own for sure night and day flavor difference. I also don't grind fat into my burger meat because fat freezer burns first...if I add fat, I do so fresh before cooking, or often not at all unless I need a binder. So I'm nice to the scavengers and let them chew on those fore-legs for the winter, which seems to bring me good karma every year. Either way, its all my family eats (duck, goose, dove, pheasant, elk, deer, antelope, and fish)....livin' the good life off of the land!!! [/QUOTE]
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