Home Forums Hunting & Shooting Elk Hunting Elk fat, marrow?

On the whitetails I kill, by tradition, I remove as much fat as possible. What about elk, do you eat or remove the fat? Also in south Texas we make caldo de res. Its basically Mexican beef soup. Much of it's flavor comes from beef shank marrow. Does anyone here eat elk marrow? captdavid

I do remove as much of the fat as I possibly can. As for eating the marrow...with CWD in elk, I only eat the meat that can be cooked completely.

This might be an interesting discussion. I cut all fat/bone etc out due to how I was raised and taught. I have heard and seen some folks doing it more like beef as of late, including Steven Rinella on the Meateater show, as he has done shanks, marrow, etc.

Tagged for my education...

I’ve always trimmed every little piece of fat off.

I might try something different this year.

https://honest-food.net/cooking-deer-fat/





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CDC says that cooking CWD infected meat, bone, fat, or marrow does not destroy the prions that transmit the disease.

Rinella will eat most anything.....

Happy Trails

I trim all the fat, the taste is off IMO. And marrow is a no-go for me, I've tried beef marrow and it's vastly overrated. Not something I'd go to the trouble of cutting up large bones for. Much less packing them out on my back.

I remove the fat. I save the fat and scraps when butchering freeze it for my dog. Great stuff for dogs

I cut up bones with saw . Freeze and make bone broth throughout the year with in using crockpot. I love marrow!

I eat heart tongue and liver too.

Trim.

Why in the world would you load up your arterial system with additional animal fat? This seems like a no-brainer unless you’re looking for a heart attack...

Exactly ^^^^^^^^^^ this. Happy Trails

We trim as much excess fat from our game as possible. Colorado Parks & Wildlife put out info that if the meat is well done or frozen for 72 hrs or longer the threat from CWD is eliminated. . One point about the rendered fat. If you are a bullet caster it is an excellent source to flux your alloy with.

That is not correct. Neither extreme heating nor freezing will harm the prions that cause CWD. I would like to see the source for your statement.

Elk fat sucks. Trim it off. I have eaten the marrow, it's ok, it can be tacky too but is pretty good out of a round steak. It's not any better than deer marrow.

I do feel sorry for people who are scared of animal fat though.

Yup, that is bullschit.

We've moved on in nutrition from this outdated concept. Please join us.

I trim as much fat as I can off of elk ,deer,etc. Fat is the 1st thing that turns rancid,even in a freezer. If things go right,,I am usually eating elk,deer, antelope a year after I kill it.Although at present, due to no elk for two years, the freezer is getting low with only two antelope and three deer in it

I trim all fat & remove all hair/fur @ butchering & remove silverskin before preparation.

No CWD in our area.

I do eat the bone marrow, via osso bucco or shanks !



Colour me delicious !

According to the University of Utah and many other sources:

https://learn.genetics.utah.edu/content/basics/prions/

All our elk and deer get tested for CWD. Got my first 'positive' result last year on my buck.

Colorado Parks and Wildlife recommended double-bagging the processed meat and sending it to the landfill - which we did.

The disease-causing prions cannot be killed - they are not alive to begin with - they can only be destroyed. And they are very hard to destroy.

Yeah prions are fascinating. They aggregate in spinal tissue and if I’m not mistaken, there is no evidence that CWD has been shown to cause disease in humans. Yet. So theoretically the risk of eating the meat is very very low...

Still. I admit. Even knowing that... it’d be hard to eat. Hope the Grand Canyon keeps it out of AZ. Ain’t nobody got time for that!



P.S.
That Osso Bucco looks rad 😎

That’s ain’t how it works.