Carrying out meat on the spine

[mad_angler]

In Alaska, I hunted with some folks that don't want to waste any meat. For all the game animals, they leave ALL the meat on the bone. This is what we pack out:
- 4 quarters
- 1 brisket
- 2 sides of ribs
- 1 large spine from hips to head (cut into 3 or more pieces to be carried)

When we are done, there is very little left at the kill site: hide, feet, and guts (minus the heart and liver).

It really does keep the meat in better condition. I might be 10 days before we cut up the moose. This way, the loins and tenderloins are still attached to the spine to go into and out of rigor. They are clean and intact. they are not wadded up in the bottom of some game bag.

Admittedly, this is way more weight and loads than the minimum, but it does yield better meat.

Does anyone do this with elk killed near a road/trail?

 

[atmat]

I cannot imagine packing out the spine.

I did once get an elk in an area where I could toss it into a pickup, though (it had a winch in the bed). That was awesome.

 

[Indian Summer]

That’s the law, on the bone, in many units in Alaska. But the spine is not necessary.

 

[mad_angler]

That’s the law, on the bone, in many units in Alaska. But the spine is not necessary.

The spine is definitely not required. My guys just like to do it that way...

At the time, it seems really crazy.
After you get out of the bush, it seems reasonable. (It definitely doesn't seem reasonable while you are carrying a spine section from the kill site to the river...)

 

[nphunter]

It doesn’t make the meat any better than well taken care of meat in the first place. I’ve brought dozens of animals home whole and there is zero difference in the quality of meat vs quartering or boning out if it’s done well. There is defiantly more waste trimming twice but not enough to warrant dragging an animal vs quartering it. We still bring out deer whole now and then but unless we have access to equipment elk are getting quartered even if they are laying in a road.

 

[ScreamingPotato]

Packing out the spine, at least the upper portion, makes for some amazing bone-in neck roasts.

 

[Carbonaero]

Ive started doing that with ek and deer. Cut the ribs off as plates and pack the spine as a unit. Also pull the entire neck out, bone in. Makes for a six “quarter elk”. I dont mind packouts, just take my time. Then I’ll hang the spine for maybe 10-14 days before I cut it. Really does help with yield and quality.

 

[Marble]

In Alaska, I hunted with some folks that don't want to waste any meat. For all the game animals, they leave ALL the meat on the bone. This is what we pack out:
- 4 quarters
- 1 brisket
- 2 sides of ribs
- 1 large spine from hips to head (cut into 3 or more pieces to be carried)

When we are done, there is very little left at the kill site: hide, feet, and guts (minus the heart and liver).

It really does keep the meat in better condition. I might be 10 days before we cut up the moose. This way, the loins and tenderloins are still attached to the spine to go into and out of rigor. They are clean and intact. they are not wadded up in the bottom of some game bag.

Admittedly, this is way more weight and loads than the minimum, but it does yield better meat.

Does anyone do this with elk killed near a road/trail?

I used to do this. I would split the elk in half between the 4th and 5th rib (depending on the size of the animal) and then use a Sawzall to cut up the spine to the front shoulders. It did make for great meat yield and aging, but it was a lot of volume and weight. We have horses, so it wasn't a big deal. It was just very time-consuming cutting the animal up. And in all honesty, comparing meat yield from then to now I do not see a difference.

I always strip rib meat in one roll, then backstraps and tenders. I will lose some exterior meat during the aging process, but I can't imagine it much more than a couple pounds.

For the rib and neck meat, it's just part of the burger grind, so I'm not super concerned about letting it age at all.

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[Tradchef]

I've done it this way for most of my life. We had to do this growing up in Vermont and always had to bring the animal out whole no matter how far in you were. Now being out west I do it with everything. I love using the bones for stocks and bone broth. It's heavier on the pack out but it's quicker to quarter like that instead of boning out and making mistakes in the field. I try to use damn near everything if possible.

 

[Dmoua]

Elk bones make some good Pho broth. We don’t leave any behind if there is extra help or close to a road.

 

[TheM1DoesMyTalking]

I'll bring the neck out in two or three chunks. I still leave the rest of the spine in the field.

I love slow cooking elk or deer on the bone like shanks, neck roasts, etc. Cook some bacon in a cast iron pan, sear all sides of the venison in the grease, then slow cook them in the oven or crockpot. Tender and amazing. Then use the bones to make bone broth.