When processing out an elk, do you remove the meat between the ribs for use in grind meats or is it not fit to eat..?

Yes, grind or BBQ it.

Take it all. As hard as I work for meat, I ain't wasting any.

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I take the rib meat - cut in and out of each rib- brisket and neck in one huge slab- Burger!

if ya like bbq ribs cut so a single rib has meat on each side -

+1 on leavin nothing!

Az

Take it. Here's my partner with an elk of mine:

Just cut them down so they will fit in a crockpot, sear them on the barbie or smoke them for a while and then throw them in the crockpot all day with your favorite bbq sauce and whalla. They are pretty good that way.

Take it! it all grinds up just fine.

Ahhhh,...now those are the kind of pictures I need to see. Has most of the neck meat already been removed on Waders, or is there still more to go..? Is that one "picked clean" as they say..?

As I recall, our backs were getting tired and we had put the carcass on the stump to use as a table. Looking at the pic, I think we were about done. We might have picked a little more neck meat, but, necks tend to look meatier than they really are. So I can't say for sure what happened there.

In the photo of mine, we had only worked one side at that point. I use the gutless method on Elk and Bear.

Give your head a shake! Where in the world would you get the advice that elk rib meat is not fit to eat!!! Elk ribs are our preferred camp feast after a successful hunt. Hack out the ribs ( bone in) with saw or hatchet and cut into 4" chunks, each with a bone to use later as an eating handle. Sear and brown well over an open wood fire. Toss in a big stock pot with a whole onion or two, some beef soup stock powder, a small handful of pepper and a small handful of seasoned salt or Montreal steak spice. Simmer for a whole afternoon until falling of the bone tender. With bannock or fresh baked bread, some root vegetables and if you are real fortunate a good bottle of red wine, there is no better camp meal on earth!

- and if for some reason you can't cook and prepare it this way, debone, strip out the fat and use the meat in ground venison or sausage. Throwing away good meat is a crime!

Teachem Young to take Rib Meat!

Round here, nobody fiddles much with deer ribs. Didn't know if there was much of a difference between deer and elk.

Ribs fixed right are very good eating. We like to parboil to tenderize and get rid of some of the fat then slow cook the ribs with BBQ sauce. I am glad to know other hunters also make the coyotes cuss when they find only the bones left behind. Some of the carcasses I find in the field have so much meat left on them I now understand how some hunters are able to pack out in one trip.

Depends on the pack length.If strapped good I leave all that rib stuff for the coyotes.

Brown the ribs, then throw them in a pressure cooker. Add potatoes, sauerkraut, brown sugar, caraway, and water. Cook 15 minutes after the top starts jiggling good.

OK, deer ribs I could grudgingly agree with, but Elk ribs are good! Try the recipe, you'll see!

I can vouch for this method. Everyone should try this. It's easy and it turns rib meat into a meal that will rival any other cut from the animal.

Kinda funny story about this, this year - We kept the ribs from an exceptionally large elk this year intending to prepare all of the ribs this way. When we saw how much ribs we had (and how little freezer space) we decided to only keep enough for one crock pot feast and returned the rest to the game processor 30 miles away. (This huge cow had better than 1" layer of brisket and a nice layer of fat above that.) Then after discovering how incredible the crock pot deal turned out we tried to get the ribs back from the processor again, but he had already ground them.

I start at the brisket and fillet everything down along the out side of the ribs to the spine and then separate that along with the front should.What is left is only the meat between the ribs which usually is about 1/2 fat and sinu. Most of my packs are 6+ miles and I figure what little I leave there is less than 3 lbs or so. Yes ribs are good to eat, and if the elk is close to camp I do it differently.
I probably leave less rib meat than most guys lose when shoulder shooting

How do you get the tenderloins if you use the gutless method?

Mt Gianni
After all the outside meat is cut away, you roll the elk carcass on it's side and with a round ended knife ( not a pointed one), you push the stomach in and make a cut at each end of the tenderloin and it will pull rigt out.Flip the elk over and repeat on the off side

y'all are makin me hungry...
...and i just ate!

Use it for a camp stew the day of the kill. It's hard to salvage much after several days of hanging and some rime formation.

That's my answer.

I hope to go elk hunting next year it will be my first time But I have a few friends that go every year so I wont be totally lost in were to go they have always had good luck were they hunt.

It sure is good meat and makes great jerky to.I hope to go elk hunting next year it will be my first time But I have a few friends that go every year so I wont be totally lost in were to go they have always had good luck were they hunt.

Not sure how that happened.