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Elk Hunting
Average bull elk weights.
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<blockquote data-quote="bigngreen" data-source="post: 870787" data-attributes="member: 13632"><p>So they probably tossed the shoulders, didn't touch the flanks and cut the hinds and backstraps at a minimal level which is fairly typical but absolutely poor work IMO.</p><p></p><p>A good number of meat shops don't use profuse amounts of water to keep things clean and flopping a blood shot front shoulder on a table creates a big mess so they won't do it. I take a few extra minutes to seam out the good meat and take the shanks and hit every thing with a hose that is always at hand.</p><p></p><p>At our shop when the customer came in we filled out a cutting sheet, what they wanted done and cuts, it also had comments and we weighed three different times so when you picked up your meat it was not hard to see why you are low or high for that matter. I would also take anyone who had any kind of question about meat quality straight back into the cutting room and give them gloves to inspect meat coming of the cutting table, NEVER did I have a customer find a hair or blood shot and they always left their game with me even though I was the most expensive in the area. I always cut the customers animals the way I cut my own!</p><p>We also did not want you to skin your animal, we skinned for free and charged if you did it your self which is the opposite of most shops but we wanted to be able to clean skin the animal and not have to cut a piece of hairy jerky! I put on clinics on game handling before season and for our outfitters, you can loose a lot of meat starting with gutting!</p></blockquote><p></p>
[QUOTE="bigngreen, post: 870787, member: 13632"] So they probably tossed the shoulders, didn't touch the flanks and cut the hinds and backstraps at a minimal level which is fairly typical but absolutely poor work IMO. A good number of meat shops don't use profuse amounts of water to keep things clean and flopping a blood shot front shoulder on a table creates a big mess so they won't do it. I take a few extra minutes to seam out the good meat and take the shanks and hit every thing with a hose that is always at hand. At our shop when the customer came in we filled out a cutting sheet, what they wanted done and cuts, it also had comments and we weighed three different times so when you picked up your meat it was not hard to see why you are low or high for that matter. I would also take anyone who had any kind of question about meat quality straight back into the cutting room and give them gloves to inspect meat coming of the cutting table, NEVER did I have a customer find a hair or blood shot and they always left their game with me even though I was the most expensive in the area. I always cut the customers animals the way I cut my own! We also did not want you to skin your animal, we skinned for free and charged if you did it your self which is the opposite of most shops but we wanted to be able to clean skin the animal and not have to cut a piece of hairy jerky! I put on clinics on game handling before season and for our outfitters, you can loose a lot of meat starting with gutting! [/QUOTE]
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Average bull elk weights.
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