41 butchering elk diagram
Field Butchering Tips Part 1: Gutting and Quartering vs. the Gutless Method. When a hunter kills an animal that can't be brought out of the woods whole, it is necessary to break the animal down into smaller pieces that can be transported in a backpack. This is almost always the case with elk and moose, but because of distance and topography ... The elk 's long neck and the shank portions of its legs contain a large quantity of tough, stringy meat that generally goes to the grinder. However, the neck can also be braised or slow-roasted until tender, and then extracted from its large bones for carving. Shanks produce an especially rich, hearty broth, if you'd like to keep elk broth on ... Recorded on September 20, 2011 using a Flip Video camera. Butchering elk diagram