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Cooks' Corner
Bull elk- fit to eat?
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<blockquote data-quote="Elkeater" data-source="post: 1629529" data-attributes="member: 103670"><p>Our red meat diet at my house is made up of 97% wild game. Elk, deer, antelope or anything else I can get a tag for. I killed a good 6x6 bull a couple years ago (mostly shoot cows since I can get tags so easy) and he ate just as good as any cow I've shot. I dry aged the meat at 33-38 degrees for 14 days then processed him. I cut all my usual cuts. Sirloin steaks, backstrap, tenderloin, sirloin tip, round roasts, shoulder roasts, burger, shanks, etc and that was one of the best elk we've eaten. And we've eaten a lot of elk. Aside from aging I also find that a good marinade that involves citrus juice (think lime) or vinegar seems to really make for a good steak.</p></blockquote><p></p>
[QUOTE="Elkeater, post: 1629529, member: 103670"] Our red meat diet at my house is made up of 97% wild game. Elk, deer, antelope or anything else I can get a tag for. I killed a good 6x6 bull a couple years ago (mostly shoot cows since I can get tags so easy) and he ate just as good as any cow I’ve shot. I dry aged the meat at 33-38 degrees for 14 days then processed him. I cut all my usual cuts. Sirloin steaks, backstrap, tenderloin, sirloin tip, round roasts, shoulder roasts, burger, shanks, etc and that was one of the best elk we’ve eaten. And we’ve eaten a lot of elk. Aside from aging I also find that a good marinade that involves citrus juice (think lime) or vinegar seems to really make for a good steak. [/QUOTE]
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