Elk Quarter Weight - Early Season Cow

[5MilesBack]

The only problem is everyone on Rokslide shoots 400" bulls therefore the quarters are at a minimum 100# each... usually more!

It doesn't take a 400" bull to be significantly larger in body size. That cow looks like an average to maybe slightly below average sized cow. Compare that to this bull, which isn't a monster by any means......but look at the size of that body compared to the cow.

 

[cnelk]

There was a specific reason I posted this as 'early season cow'
Ive shot my share of cows and she isnt below average by any means

As Ive posted before, cow elk tend to put on more weight as the season goes along

Like this ol bitch I shot in November a few years ago

Im sure there would be some that over-inflate the weights of their elk, just like their online posts

 

[Jon Boy]

Curious if you weighed the meat with out the bones? Wondering how much the bones actually weigh. I can't seem to think of a time i had more than 200 lbs of boned meat off a bull but could be under estimating my pack weights. Never have weighed them

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[5MilesBack]

Im sure there would be some that over-inflate the weights of their elk, just like their online posts

Oh, there's no doubt about that. But just comparing the pics here shows a huge difference in body size. But generally comparing bull size to cow size isn't a fair comparison........except to show that there is a big difference. However, I shot a 5-point bull several years ago and shot a large cow the next day. That cow was a LOT bigger in body size than that bull.

The meat only off that bull in the above pic was a weighed 268lbs. I debone everything, but I would have liked to have seen the weights of those rear hams bone in.

 

[cnelk]

Curious if you weighed the meat with out the bones? Wondering how much the bones actually weigh. I can't seem to think of a time i had more than 200 lbs of boned meat off a bull but could be under estimating my pack weights. Never have weighed them

The meat has been in coolers since I got home, aging if you will.
This afternoon Im going to be de-boning the quarters and will weigh the legs bone then

Stay tuned

 

[92xj]

Why do not a lot of people here and on videos not keep the side meat rib covering meat flap, that's easily 20-40 pounds of grind product for sausages plus the neck meat to the jaw line, another 5-10 pounds of meat. Turning that 190 pounds into 230-240 ish. And also the actual rib meat, we cut every rib out for grind adding a few more pounds. Plus the tongue always comes out. All of this if we are 400 yards from the truck or 5 miles.

 

[cnelk]

Four quarters all boned out

Total weight = 23lbs [bones only]

Im not going to quibble over a pound here or there, what meat should be or shouldnt be taken, as long as its all within the law.

Good luck this fall - I hope this thread has been helpful

 

[Jeff Martin]

What is 23 LBs?


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[92xj]

I apologize if I come across as negative, not my intention at all. Was just curious because I have noticed a ton don't do it the way I do and was just trying to learn and understand. Thank you for the info in this thread as it is very informative to those that don't know the real numbers.

 

[cnelk]

The four sets of legs bones from fronts and hinds = 23lbs

 

[Jeff Martin]

The four sets of legs bones from fronts and hinds = 23lbs

Roger that. I thought so but was making sure you were not eating the meat while you were deboning it ;-)


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[ArrowForester]

Thank you cnelk!

Your efforts and info are appreciated.

Congrats on another great elk!

 

[rodney482]

Why should everyone adhere to your standards. You can also grind bones and use those.

Meat recovery within the law is good enough for me.

Why do not a lot of people here and on videos not keep the side meat rib covering meat flap, that's easily 20-40 pounds of grind product for sausages plus the neck meat to the jaw line, another 5-10 pounds of meat. Turning that 190 pounds into 230-240 ish. And also the actual rib meat, we cut every rib out for grind adding a few more pounds. Plus the tongue always comes out. All of this if we are 400 yards from the truck or 5 miles.

 

[92xj]

Why should everyone adhere to your standards. You can also grind bones and use those.

Meat recovery within the law is good enough for me.

Not once did I say anyone at all needs to adhear to my standards. Not once did I say anyone was doing something wrong. It is something I have noticed with elk and was curious why someone doesn't grab that meat. I'm 100percent fine with anyone doing whatever they please within the law. It was a curiosity and learning question I had. Take it as negative as you see fit, but it was not a negative from me, just a simple question, nothing more.

 

[maninthemaze]

Why do not a lot of people here and on videos not keep the side meat rib covering meat flap, that's easily 20-40 pounds of grind product for sausages plus the neck meat to the jaw line, another 5-10 pounds of meat. Turning that 190 pounds into 230-240 ish. And also the actual rib meat, we cut every rib out for grind adding a few more pounds. Plus the tongue always comes out. All of this if we are 400 yards from the truck or 5 miles.

Let me first state that I have never killed an elk. This year will be my first year to elk hunt. Of all the research and video watching I've done, one reason that I've heard numerous times is bears. Some people, especially solo hunters, want to limit their time time over a dead animal while in grizzly bear territory.

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[5MilesBack]

It is something I have noticed with elk and was curious why someone doesn't grab that meat.

I always take the meat all the way up the neck.......why wouldn't you (rhetorical).......it's a lot of meat. You could easily get four good sized roasts out of it on a decent bull, but I generally just grind it. I also usually take all the brisket meat covering the ribs minus any blood shot sections. Last year there was so much fat content covering and mixed in and around the bull's brisket, I didn't take any of it. I couldn't find a section that was anywhere near 1" or more thick without more fat than meat. I also generally cut out the rib meat between each rib as well, but last year it was raining the entire time I was breaking the bull down solo, and by the time I was done.......I was done. So I left that little bit of meat as well.

 

[Coveyleader]

I agree you can add a lot more weight to your estimated pack out when killing a decent bull. A small raghorn isn't much bigger than a mature cow and can actually be smaller, but a big 5 point or 6 the size difference is night and day. A cow that size you can get out in one trip with two guys. You're not doing that with a decently bull.

 

[cnelk]

TTT - since it’s that time of year

 

[njdoxie]

Regarding packout weight and exaggerating the size of an elk.... I ALWAYS hope to kill the smallest legal (CO) bull on the mountain to minimize the pack out effort. I don’t do mounts unless it was B&C or better, which I’ve never seen. I don’t inflate the size of any elk I kill, they’ve all been small and smaller, fine by me.....out of curiosity I measured the antlers from the largest bull I killed, came out to 260 or so.


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