processing & freezing elk

[davsco]

when i was fortunate enough to get an elk a few years back, we dropped it at a processor late that day and picked it up the next morning for the 3 day drive back home. it was frozen and packed in coolers with dry ice on the top of the meat. while it tasted good, it was a little chewy. if we delayed our trip home to let it hang it a day, or even two days, before processing, would that make a meaningful difference in meat quality?

or is there another, better, way for this?

going out again this november so want to do it right, or at least better, if that would make a difference.

thanks!

 

[Tmac]

Look up cold shortening. It’s possible that got you. If it was, yes hanging a little longer avoids it. It’s also possible you just got a tough elk.

 

[NRA4LIFE]

I killed an old cow moose a few years back and some of it we processed and froze in 2-3 days but some of it was in cold storage for a week. It was all a bit tough. The cold storage did nothing for the toughness.

 

[Turkeygetpwnd38]

Letting it hang for a day or two before deboning will help, but even then, some are just chewier than others

 

[Bull_n_heat]

What sex and age of elk? Bulls can be remarkably tough even at 5 years old. Cows are almost always better - even the gummers.

That notwithstanding, I think you should plan to hang (or keep cool in a cooler) that stuff for at least 48 hours on the next trip

 

[rogerdoger]

Look up cold shortening. It’s possible that got you. If it was, yes hanging a little longer avoids it. It’s also possible you just got a tough elk.

Looked it up, never knew you could get fresh meat to cold to quick!

 

[Tmac]

Looked it up, never knew you could get fresh meat to cold to quick!

Ya, it’s nothing I've ever worried about, but the experts say it’s a thing. Something to do with the timing of going through rigor mortis. Some say boning out meat can make it worse or happen too, no idea about that.

 

[idelkslayer]

Get a big cooler and put down a layer of block ice. Lay the quarters on top. Drain the coolers everyday and add more ice if needed on the drive home. You can keep meat on the bone for a week or more this way. I sometimes leave the lid cracked and the drain open at night to let air circulate. I might also flip the quarters over once in a while. We do this all the time while hunting when we kill something early in the week and temps are too warm for hanging outside and we aren't going home for another 6-8 days.

 

[mt terry d]

I’m fully convinced leaving muscles attached to bones till rigomortus (sp ?) occurs is a great factor in tenderness. Also believe the earlier in the year an animal (especially elk) are killed the more tender due to the amount of fat in the meat. Not so convinced about sex being a factor as I never had a rutting bull (September kills) be tough. Last year’s late January cow was not tender though meat.

 

[Wrench]

I've never had a tough one that hung till it grew carpet.....but I have had tough ones cut up too soon.

This will help.

Publications | UW Extension | College of Agriculture and Natural Resources | University of Wyoming

www.wyoextension.org

 

[mt terry d]

Disregard final word “meat”

 

[Turkeygetpwnd38]

I killed a cow a few years ago in November. Last light, think it was around -15 and dropping fast. She was probably frozen solid within an hr of quartering her out (meat still on bone). Tasted fine but you could chew until your jaw cramped and it did nothing, everything from tenderloins to trim. I had to double grind it, course then fine, and it was still rough to get down! Hanging on bone for 24/48 hrs makes a difference.

I disagree with the bull/cow comment. I’ve never had a bad bull, but a few real chewy cows.

 

[hiker270]

Elk have no fat marbling in the meat like beef do. I do not believe you can ever really call an elk steak tender. The last 2 years I shot elk cows and if cooked med/rare I think thats about as tender as it gets.

 

[Wrench]

Elk have no fat marbling in the meat like beef do. I do not believe you can ever really call an elk steak tender. The last 2 years I shot elk cows and if cooked med/rare I think thats about as tender as it gets.

I typically can cut a 1" thick steak from my elk with a fork.

 

[hiker270]

I typically can cut a 1" thick steak from my elk with a fork.

Love to see it

 

[Jethro]

Don’t have to delay your trip home. Bring the quarters home on ice. We do some dry ice, but not enough to freeze quarters solid. Process it yourself or take to processor at home. We drive straight through, so day and 1/2. We don’t open the coolers entire trip.

Meat has always been cooled before we start the trip.

 

[Blurry1]

Also consider what cuts you’re asking for. Some meat is not good to steak but if you tell the butcher to maximize steaks they will. Most of my meat outside of tenders, blackstrap, and some personal select cuts ends up as whole muscle groups for roasting etc or ground. Everything has its place where it shines.

 

[freddyG]

I typically can cut a 1" thick steak from my elk with a fork.

Yep, very easy to do. I let mine hang for two weeks(entire elk carcass), and even gummer cows are tender.

 

[davsco]

What sex and age of elk? Bulls can be remarkably tough even at 5 years old. Cows are almost always better - even the gummers.

actually it was two, a small bull and a large cow

 

[Bull_n_heat]

I disagree with the bull/cow comment. I’ve never had a bad bull, but a few real chewy cows.

Interesting... I've found cows to consistently be more tender than bulls. I'll have to start treating them all the same and really paying attention.

I am convinced though that hanging them in a dry environment without freezing them for several days to a week+ is an absolute must. Cutting, packaging and freezing within 48 hours is near sacrilege.