The tourist was a former Vietnam Vet- he served with 1st BN 9th Marines (The Walking Dead). He sat watching a large grassy Bay for 9 hours and waited for an hour after the cow and calf came out. He took the bull with one shot thru the lights at about 80 yards with a Browning T-bolt in .325 WSM. The bull made it less than a hundred feet into the green and we pulled it out and into the water with the Tug.
I processed the bull today and we got 696lbs of meat--the neck alone wieghed 92lbs. Here's the best part--the client took a small rolled rib roast a few pieces of fast fry and 25lbs of triming for sausage pepperoni. Us Indians get to eat the rest and for a big bull it seems to be pretty nice meat. Fat content of the marrow bone was still firm and bright white.
I caped the bull out for him and sawed out the antlers and he told me he might have it mounted and bring it back to hang in my lodge. A really nice guy. He's coming back in June for speckled trout.
I love my job
