#7233410 - 12/27/12 01:21 PM
Re: Best cuts of elk meat?
[Re: Mark R Dobrenski]
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Campfire Guide
Registered: 06/21/01
Posts: 4036
Loc: Southern Kolorado
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Ok, I'll be the scurvy dawg and say for me there's nothing better than an elk burger grilled while out in the hills...  Dober There's nothing better than an elk burger grilled while out in the hills, with a slice of cheese and a roasted jalapeno.....
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#7233468 - 12/27/12 01:37 PM
Re: Best cuts of elk meat?
[Re: smokepole]
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Campfire Regular
Registered: 06/28/05
Posts: 1164
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I'll agree with loins and backstraps but a lot depends on how you plan to cook it. I used to let the dogs eat the shanks until I slow-cooked some (low heat, 8-10 hrs.) in the oven. The meat slid off the bone and was very tender and tasted great. Now I cook shanks and other gristly cuts in a crock pot. If you do that with a good cut like a backstrap, it doesn't turn out as good, because the collagen (connective tissue) in the shanks turns soft with slow cooking, and the good cuts don't have much of it.
My son's girlfriend doesn't eat much meat but she'll eat the elk I cook. Her favorite is the stuff I cook in the crock pot. Agreed. Except I cut mine off the bone in one inch chunks. Flour and brown. Into a dutch oven for 8-10 hours at 200-225 with some taters and onions. My new favorite. I used to leave them in the woods until a friend told me I was nuts and to give his cooking method a try. He was right.
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#7233497 - 12/27/12 01:43 PM
Re: Best cuts of elk meat?
[Re: wyoelk]
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Campfire Oracle
Registered: 07/24/01
Posts: 28034
Loc: Banana Belt, Montana
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One of the basic rules for meat from any four-legged animal the meat is more tender the further back and higher on the body.
To some people tenderness is the only quality necessary for good meat, but another old rule is that tougher meat has more flavor. This is why filet mignon is usually wrapped in bacon. Otherwise the flavor is pretty bland.
It's also the reason tougher cuts are used in wet-cooking methods, whether braising, pot-roasting or crock-potting. They not only tenderize in the moisture but have more flavor when mixed with herbs, spices and vegetables.
ALL the cuts off a good elk are excellent eating, if we know how to cook the different parts to get the most out of 'em.
We tend to prefer spikes and raghorns to cows and old bulls, but all can be very good, depending on when they're taken and how they're cared for in the field.
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The ultimate concern of a rifle loony is rifle trivia. And why not? What else is as distracting from the really important concerns of everyday life?
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#7233571 - 12/27/12 02:04 PM
Re: Best cuts of elk meat?
[Re: Bighorn]
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Campfire Outfitter
Registered: 06/30/06
Posts: 8285
Loc: Colorado
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There's nothing better than an elk burger grilled while out in the hills, with a slice of cheese and a roasted jalapeno..... You guys are making my mouth water. But I am gonna have to try somma' that filet mognon Mule Deer is talking about..... 
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#7233580 - 12/27/12 02:07 PM
Re: Best cuts of elk meat?
[Re: wyoelk]
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Campfire Outfitter
Registered: 06/30/06
Posts: 8285
Loc: Colorado
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Agreed. Except I cut mine off the bone in one inch chunks. Flour and brown. Into a dutch oven for 8-10 hours at 200-225 with some taters and onions. My new favorite. I used to leave them in the woods until a friend told me I was nuts and to give his cooking method a try. He was right. That sounds good wyo, but throw some carrots in there next time! Do you just put the Dutch oven inside the regular oven?
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"Neither sport nor art should be unnecessarily cluttered and complicated."
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#7234492 - 12/27/12 06:00 PM
Re: Best cuts of elk meat?
[Re: smokepole]
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Campfire 'Bwana
Registered: 11/22/05
Posts: 10035
Loc: MN. - Where loons abound.
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Just had two elk steaks tonight. The wife said I'd better shoot straight next week! 
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#7234570 - 12/27/12 06:19 PM
Re: Best cuts of elk meat?
[Re: bigwhoop]
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Campfire Regular
Registered: 09/09/12
Posts: 839
Loc: Lake Havasu, AZ
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I like it all when properly prepared. Elk is my favorite red meat.
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#7235164 - 12/27/12 08:57 PM
Re: Best cuts of elk meat?
[Re: smokepole]
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Campfire Regular
Registered: 06/28/05
Posts: 1164
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Yep. Brown in the Dutch, add some beef broth, throw it in the oven. Go to work and come home to a great meal.
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#7235367 - 12/27/12 10:34 PM
Re: Best cuts of elk meat?
[Re: billrquimby]
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Campfire Regular
Registered: 09/08/04
Posts: 1101
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Sorry, gotta bust yer ballz. For a guy that don't know the difference, or how long they keep cold, cows, on average, yield the best eatin'... And if you're asking about which cuts are best, I'm left to assume you plan on tossin', givin', or leavin' the rest, which is pure phuckeredness IMHO. 
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#7236163 - 12/28/12 08:11 AM
Re: Best cuts of elk meat?
[Re: MattMan]
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Campfire Regular
Registered: 04/19/11
Posts: 781
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What are we talking about? Hmmmmmmm., OH! I remember, elk! If you shoot a 100 cows you will undoubtedly shoot several 10 or more years old. I have killed a few that were very tough. Shoot 100 Spikes and you will eat the best meat you can get The tenderloin is by far the best cut, back straps # 2, but there are a lot moe to them.
Off topic, can we see her front? The back end is sooooooooooooo nice"
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