Rib meat and brisket

[mad_angler]

I've never killed an elk... But I've done gutless on whitetail, caribou, and moose.

Do folks take the rib meat on elk?

With whitetails, it isn't really worth it. The little bit of meat has a lot of fat and the fat isn't very tasty.
With moose, it was the law in our unit. We had to take the rib meat and brisket out of the woods on the bone.

If I took the rib meat from an elk, I would probably use the "rib roll" method. But is it worth it? How does elk fat compare to whitetail fat?

 

[mad_angler]

Fast forward to about 3 minutes in...

 

[TreeDux]

I still don’t care for the fat itself but it’s easier to remove, and still actually have meat left on the bone, when dealing with an elk. I packed out a side of ribs from mine last year and it was good. It wasn’t the best thing I ever had, but it was good. And I got to eat elk a couple more times.

 

[Colorado Cowboy]

I keep the ribs and brisket. The ribs are cut off the spine with a hacksaw. The I cut them again. Saw parallel to the other cut, you have 4 long sections. I freeze then individually. When I cook them, I pressure cook them for 8 to 10 minutes and let them cool. Then put them on the rotisserie and keep the BBQ at about 200 to 225 for and hour or until the meat is tender. I spray with apple juice every 10 minutes or so. Crank the heat up to 350 a brush on you favorite BBQ sauce. Cook another 15 minutes. Cut them up and enjoy.

I grind and make burger or smoke the brisket.

 

[realunlucky]

Depending on the state, you have to take the rib meat. We always do. We just cut the meat out between the ribs and throw it in the burger bag. I saw someone do a rib roll once. Not sure it was worth it.

I'm curious (maybe I've even broken the law yikes) to which states besides Alaska require rib meat to be salvaged?

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[wapitibob]

I’ve hunted Oregon, Arizona, New Mexico, Utah, Wyoming and none of them require you to take the rib meat. I did take ribs years ago, they were nasty.

 

[chizelhead]

I stand corrected. I think my confusion is the game regs for the states I listed require not wasting any edible meat. New Mexico, Utah, and WY never required it so I didn't list them. The states that define edible meat often do not include rib meat. Like I said, I'm not sure how strict they are. It takes a few minutes to take the meat. I think one state doesn't require taking neck meat which sounds like such a waste.

 

[LongWayAround]

Colorado does not require rib meat salvage.



I personally fillet all of the neck, brisket, and external rib meat with my front quarter. The way the regulations read, you are not even required to take the neck meat. I am not going after the little strip between the rib bones.

 

[LongWayAround]

Wyoming is maybe the least strict state that I am familiar with.

 

[chizelhead]

Colorado does not require rib meat salvage.

View attachment 942922

I personally fillet all of the neck, brisket, and external rib meat with my front quarter. The way the regulations read, you are not even required to take the neck meat. I am not going after the little strip between the rib bones.

Thanks. I deleted the errored post to eliminate confusion.

 

[chizelhead]

I deleted my incorrect posts. Apologies for any confusion. Always consult your regulations.

 

[hibernation]

I take the ribs off whole. I've cut the rib meat out but it always ended up a mess, and didn't seem like much actual meat by the end. A fixed blade knife in the right spot can joint them off the sternum pretty quickly, then a small folding saw takes them off by the spine. Cut them up into better portions at home.

Pressure cook to get them tender and render most of the fat out, then baste and grill or broil to crisp them up a little. It's not the best meal off an elk, but it definitely makes a lot of extra dinners.

Brisket and neck meat... I fillet all that off, I can't imagine wasting any of it. Makes the best barbecue and stew meat.

 

[butcherboy]

I take it all and I use the rib roll method. I put all the rib meat, brisket, neck, etc into burger. Sometimes turn the neck into roasts and use for shredded bbq dishes, burritos or tamales. There is a lot of meat on an elk rib cage.

 

[Skerhunter]

I cut the ribs/brisket off in one big sheet and do rib rolls - sometimes. It is one of our favorite meals when done right! Season it, spicy mustard rub, bacon, chillis and onions - roll it up and tie with string. Slow cook or smoke to internal temp of 200F.

Cows/doe it’s not always worth it due to lack of meat. Shot placement can also ruin this cut with blood shot or if you clip any guts. Time/distance of pack out also determine if I take it or not.

 

[pods8 (Rugged Stitching)]

Yes I take off the rib meat, there is a lot there on elk. Heck as long as it doesn't get dirty prior when working up the animal gutless at the end I'll take the flank meat (not sure if that is the right term? the muscle you cut through to open up the gut cavity), that can be a thick slab of meat on an elk.

I have 3 kids at home, we go through alot of ground meat and all this stuff grinds up great.