Whole Elk Hind Quarter.......... Advice???

[Vermonster]

I have a co-worker that does not hunt, and rarely eats wild game. Another coworker's family always gets a couple of elk each year, and I guess this past fall, he gave out some elk around the station.

Anyway, the co-worker's father got lazy, and just froze whole quarters. So, this co-worker, has an entire hind quarter of elk, and doesn't know what to do with it. I told him I could make some into jerky, and he said if I made some up for him, he'd let me have the rest.

Now, my dilemma is, how can I get the meat seperated, and get it back into the freezer, without letting it thaw out all the way. I don't think I can do 40-50 pounds of jerky at once, and I would like to save some of my share for steaks instead of eating it all at once.

Whaddya think? Meat saw??? Or, is the meat good enough that I can thaw and refreeze, and it'll still be OK when I thaw it out again?

I know the likely answer from you guys will be "Thaw it all at once, have a barbecue".....

So, any opinions???

[johnnylite]

Maybe ask the butcher at the local store for advice or maybe how much to do the seperating for you. Faster and probably easier in the long run. I was gonna say find an independent butcher but don't know if those exist anymore. Maybe a Mexican Market. No offense here but maybe less corporate thinking.

[SERGIO]

I agree with John, a local butcher would be best. Keep it frozen if possible.

[el Toro]

Bull or cow? if it is a bull, or even a tough old cow, you probably aren't going to enjoy the round steaks too much any way. Jerky and burger is what you'll want and for that refreezing won't matter. Thaw it all out, make jerky out of as much as you want and then either grind the rest or cut into jerky size pieces and refreeze the pieces until you can do more later.

[BluefinCurly]

A regular butcher may not process game. There are some specialty butchers that can cut it on a bandsaw.

I'm with Nate on this one though. The only other exception is to cube up stew meat which could also be refrozen.

yummm, venison stew is one of my favs.

[fredragland]

Don't be afraid to thaw the whole thing. You can re-freeze elk with no problem. The hind quarter is best cut into round steak which is excellent when used as swiss steak or any recepie where it is cooked wet. Also makes great hambuger when beef fat is added ( about 15 per cent) Enjoy, I raised my family on elk and deer and we are still alive after 70 years, enjoy, Fred

[One Track]

Shouldn't be a problem. Just keep it cool while you are working on it. Might have to run the AC this week. Jerky, burger, and chunk some of it for stew. Nothing better than coming home after work to a crock pot full of elk stew, and taters.

[Kurt]

Thaw it, grind it and mix with beef tallow and you are good to go there Sean. Or you can use paint remover on a sawzall blade then hit it with soap before making some steaks

[Vermonster]

Thanks guys. I was thinking Jerky and Stew, but wasn't sure about the rest.

Anyone know of any diagrams online or anything explaining the cuts of meat that are possible from that? i.e. round steaks, roasts, etc.??

We've always butchered our own deer, and pretty much just seperate the muscle groups and cut into small steaks, then jerky and stew what's left. Never tackled an elk though....

Anyway, thanks again.....

[Az.monkey]

who got the deer ?

All kidding aside treat it the same, wanna borrow my sawzall ?

[Vermonster]

Originally Posted by Az.monkey

who got the deer ?

All kidding aside treat it the same, wanna borrow my sawzall ?

Hey, i've gotten 4....... In 22 years of hunting.....

[the hook]

Hey, Sean, thaw it out, make some jerky and slow smoke the rest. What day will it be ready?

[Husker Heaven]

Originally Posted by Vermonster

Thanks guys. I was thinking Jerky and Stew, but wasn't sure about the rest.

Anyone know of any diagrams online or anything explaining the cuts of meat that are possible from that? i.e. round steaks, roasts, etc.??

We've always butchered our own deer, and pretty much just seperate the muscle groups and cut into small steaks, then jerky and stew what's left. Never tackled an elk though....

Anyway, thanks again.....

Elk is exactly the same as deer, just bigger (and tastes better). Butcher it yourself unless you have a friend/family member that has a butcher shop or restraunt.

[Kurt]

TOINK

[Afry]

Bisher's Quality meats in Ramona (760-789-1488) is an old time butcher shop and they process wild game including dressing out deer etc. Good guys for sure...