Bighorn,

As I pointed out in my previous post, aging begins as soon as rigor mortis leaves the meat, usually a matter of a few hours.
It does NOT begin after week. Your elk meat aged for a few days.

I am curious about the age of your bull. Was it a big 6-point with worn-down ivories, or a spike or raghorn?


“Montana seems to me to be what a small boy would think Texas is like from hearing Texans.”
John Steinbeck