We get so many requests about how to cut up your critter. It is very much a personal preference, so I've always hesitated to show "my way." So, I thought if I gave it the context to show how a commercial processor does it for one of their customers, with the caveat that it can be done differently than this customer wants it, the number of "Not how I do it" comments would be less.
So, if you cut your own elk, or if you take it to a processor, hopefully there is a tip or two in this video. Often times, folks take an elk to a processor and don't know what cuts to ask for, how much (if any) suet they want added, and don't know if they will get their own elk, or not.
Hopefully this adds a bit of insight and a few different perspectives that even the old hands will find helpful. Point is, whether you do it yourself or have a processor do it, there is no right or wrong, just personal preferences that are determined by how you intend to use the meat in the kitchen or on the grill.
Thanks to Buzz, Patty, and their crew for letting us impose.
So, if you cut your own elk, or if you take it to a processor, hopefully there is a tip or two in this video. Often times, folks take an elk to a processor and don't know what cuts to ask for, how much (if any) suet they want added, and don't know if they will get their own elk, or not.
Hopefully this adds a bit of insight and a few different perspectives that even the old hands will find helpful. Point is, whether you do it yourself or have a processor do it, there is no right or wrong, just personal preferences that are determined by how you intend to use the meat in the kitchen or on the grill.
Thanks to Buzz, Patty, and their crew for letting us impose.