Home Forums Hunting & Shooting Elk Hunting Best cuts of elk?

I'd had many conversation here with aging elk and with Mrs. Mule Deer via email.
The difficulty I have as a non-resident hunter is that my options are limited.
In our Jan. hunts in NM we usually have overnight temps well below 32* and usually below 0*. Very hard to hand and age before skinning and at least quartering. Hence all aging is done before cooking as GoDogs mentions.

Last years Oct. hunt saw me traveling with 3 96 qt. coolers and big blocks of ice.
the 3 1/2 year old bull has been pretty darn good with proper preparation. Even the kabobs have been stellar.

I envy you guys who have access to a meat locker.

Here are last weeks elk kabobs marinated in teriyaki/garlic for 4-6 hours. Red potatoes pre-cooked, red, yellow and orange peppers and mushrooms. Separating the meat from the veggies allows you to control the cooking temp and time better.