Laramie
WKR
- Joined
- Apr 17, 2020
- Messages
- 2,619
I can honestly say I haven't taken the flank in the past. I sure don't remember there being much there and I have been shooting elk since the late 80s. However, I'm genuinely interested and curious if I have been missing something. You have any pictures of this piece after being removed?I wasn't suggesting scraps. On an elk the rib meat and flank is a sizable amount of meat (in addition to the neck and brisket) and I prefer to take that meat. The flank is 1/2"-1" thick and is just a slab of lean meat on an elk, not scraps by my definition. On deer and smaller its usually thin and not too worth while.
Yeah liking the tarp idea more as well.