And aging the meat. I let last year's bull hang in a locker plant for 20 days--longest I had ever done--and it was more tender than I ought to have expected.
Her's our typical scenario,
Shoot a 3 y.o. bull on Opening day, (Sat) or Sunday,The bull will be quartered or the gutless method, We do both.
Monday or Tuesday, outfitter arrives with horses and hauls the Elk down to his ranch at 9000 elevation, there the meat will hang in his cooler until we get pulled out on Thursday,
Then we keep the meat on ice in a large homemade cooler for the 24 hour drive home,
We get home Sat and the meat usually gets to the butcher Monday, and they may not process for a few days.
It can be 10 days, or more, from punching the tag, to Processing.
I doubt many people have the ability to "age" much longer than that.
Hence my original question above.
