Home Forums Hunting & Shooting Elk Hunting Post those trophy photos from this season

Very cool Mike!

Our kitchen table gets turned into a butcher block quite often. The last time I paid a butcher to cut up one of my critters was 2005… swore I’d never let another touch them again. They are worried about profit, not quality.

So far we have a bull elk, cow moose and young buck in a very full freezer.







We upgraded grinders this year after it took 4 hours to double grind all the bull elk grind. If I would have known how much time a proper grinder can save, I would have done it years ago. We don’t add any fat to most of our grind. We do for sausage and a little for burger patties.



Got 75 pound of grind just from the moose. Took less than an hour to double grind it all.

Delicious stuff!





Thanks for sharing Mike!

Todd