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Froze deboned Elk immediately after kill
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<blockquote data-quote="Moosehnter123" data-source="post: 1817262" data-attributes="member: 112751"><p>Hello, I have shot and boned several elk, some of them had even froze before I got them packed out. Two were herd bulls in full rut, and several of them have been cows. They all ended up being tender with no gamey taste. I would put them in the refrigerator, thawed, (I have a separate refrigerator in the garage that I just take the sodas out when the space is needed.) I usually let them stay in the refrigerator for about a week. I've never had them in ziplock bags, but would have the meat packed into those heavy plastic tubs, covered with towels. 2-3 days per 100 lbs is about right. I usually cut and wrap myself, and take the scraps to the butcher to have hamburger made.</p><p></p><p>That week in the fridge should tenderize it some. I am not sure if the meat goes through rigor while in the fridge, but it will drain any excess blood, just like letting them hang at the butchers shop. Hanging the meat is supposed to let enzymes work on the meat, which is what tenderizes it. Kind of like Angus beef being aged for 30 days.</p><p></p><p>You should be ok with thawing the meat and putting it in the refrigerator, but do not let is sit any longer than you need to let it sit. You already know when it was harvested and how long it has sat out, and how it was taken care of. You don't always know or trust that kind of info from a store when buying meat. I would not freeze and refreeze any store bought meat.</p><p></p><p>Hope that helps and works for you too.</p></blockquote><p></p>
[QUOTE="Moosehnter123, post: 1817262, member: 112751"] Hello, I have shot and boned several elk, some of them had even froze before I got them packed out. Two were herd bulls in full rut, and several of them have been cows. They all ended up being tender with no gamey taste. I would put them in the refrigerator, thawed, (I have a separate refrigerator in the garage that I just take the sodas out when the space is needed.) I usually let them stay in the refrigerator for about a week. I've never had them in ziplock bags, but would have the meat packed into those heavy plastic tubs, covered with towels. 2-3 days per 100 lbs is about right. I usually cut and wrap myself, and take the scraps to the butcher to have hamburger made. That week in the fridge should tenderize it some. I am not sure if the meat goes through rigor while in the fridge, but it will drain any excess blood, just like letting them hang at the butchers shop. Hanging the meat is supposed to let enzymes work on the meat, which is what tenderizes it. Kind of like Angus beef being aged for 30 days. You should be ok with thawing the meat and putting it in the refrigerator, but do not let is sit any longer than you need to let it sit. You already know when it was harvested and how long it has sat out, and how it was taken care of. You don't always know or trust that kind of info from a store when buying meat. I would not freeze and refreeze any store bought meat. Hope that helps and works for you too. [/QUOTE]
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Froze deboned Elk immediately after kill
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