A complete walk through on everything there is to know about processing elk meat. From the moment you walk up to your animal all the way to placing meat in the freezer. Kyle also stops buy to give some amazing butchering tips and tricks.
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43 Comments
Great tip for the ground burger, pressing it out flat after vacuuming sealing makes a lot of sense!
Looking forward to seeing Steve with EXO. I'm getting ready to buy 2 new K4 packs soon. Going to do the High Buck Hunt this year again , here in Washington state. Definitely need an upgrade.
Awesome !! Great way to start the season getting fired up !!!
Keep elk week coming!
Watched this with my kids. Great info. So you grind all the hard dry meat from the outside?
Another great video! Just one recommendation…when videoing things like the field processing and the butchering cuts in the kitchen, focus more on the knife-to-meat action and less on the person doing it. Kind of gets frustrating when the video is focused on the person making the commentary but you can't see how he's doing it. Otherwise, super informative and many thanks for doing what you do!
Awesome video. I learned some new things about the different cuts of meat and what to do with them. I’ve been processing my own game since I was a youth hunter with my dad. My son is now helping me and I will be teaching him the things I learned. Thank you.
Great video. I process my own meat saw cut that I should keep instead of grinding
The processing of my game is my favorite part!! Dad was a butcher and have shared this skill with my family and friends!
Fantastic video! You can keep the YJ's and flies away with pepper sprinkled on your meat if they get to be a problem. Crazy how fast they show up and bring their friends.
Great tips and true knowledge about one of the most important facets of huntin
Finally someone that knows what there talking about. Great to see you guys showing the right way of breaking down and animal. Not to many people still doing it the old school way.
what knives were you using to separate the meat
I can’t believe you don’t add fat to your burger! How do you get them to stay together?
Great show thank you for the content. We now process our own deer. Hard to find someone who really takes the time to save and care for a the meat!
Love the content, I learned a few new tips from this episode. Thank You
Great educational pice right here .
Love what you all do. I watch all the time and have bought some of your calls. Keep doing what you’re doin.
Great video! Thanks for the time you guys put into this Elk Week. One comment on camera angle. It may just be me, but a lot of the video had camera angles that were too high. If the camera were angled down just a little bit, it would have caught more of what was going on. Would have been great to see what the guys were pointing at or talking about. The explanations were great, so much appreciate that! Nobody makes equipment better than MEAT! One question: Can the dark meat (outer shell) be used for anything? Thanks!
I love these videos. I'd love to see this video done again, with a fixed camera angle from above the butcher. Sometimes the camera panned away from what he was describing as he worked. I would have liked to have the better visual of what he was doing to section out the different muscle groups. Thanks!
Hoping I am going to get an opportunity to do this a lot this year!
Great video, very educational for sure. I've been cutting up my own meat for 20 years now and learn something new every time it seems. I noticed what looked like a coolbot set up in your cooler. I run that same set up in my home cooler and what a life saver it is.
I absolutely love your videos and have learned a lot when it comes to hunting elk. The one thing I keep hearing is the gutless method. Can y'all do a full video from start to finish of this method?
I've cut up a few elk in my years and clicked on this video to learn some tricks but the camera keeps showing the guys talking about what they're doing but very seldom does the camera show the knife cut and where you are cutting. For instance at the 6:25 mark the guy getting ready to cut the tri tips talks about following that seam and starts and the camera cuts back and just shows him behind the meat and you can't see where he cutting. De -boning and following the seams is definitely an art and sometimes a tip or two helps I just wish they should the knife doing the work not the guy.
You guys talk about Flies. Take a Small can of Pam Cooking spray You literally spray on the area your working Flies yellowjackets Everything stays off the meat hide and it Will NOT hurt your meat at all
Thank you very helpful! How about a video making some those steaks, curious how you guys do it. Thank you again love your channel
Great information on butchering thanks for sharing
Amazing vid Fellas.
I didn't see a link for the drawing
Great video! We’re looking forward to our harvest this year. However, the POV of you cutting was terrrrible. That’s the only thing I would change about this. I wanted to reach in and push the camera angle down.
It may be worth adding a second camera from a POV for videos like this. A solid portion of those cuts were out of frame. Just a thought!
great video
When using gutless method, do you always start with front leg? If so, is there a reason? I've always gutted. Tried gutless once on a spike elk that died quick and at last light. I started on hind leg and once i breached the stomach cavity, intestines started pushing out impeding the process due to slowly kind of bloating. I was by myself. So i just gutted it, pulled the inards out n downhill super easy then finished butchering. So, ive only ever tried gutless once and didn't experience the obvious preference that most people seem to. Please enlighten me if you can
Love you guys but I feel compelled to offer a little feedback on this video. A lot of your hunting videos are 50 minutes or longer and filled with giggling, grab assing and hugging and kissing each other. I was very interested in how you do your field care and I think you rushed it. For example: "heres your tenderloin". This is one of the more confusing parts to do in the field and you did not show the technique. The spine cut was helpful and how you roll the elk but I wish you had more detail. No offense, just my thoughts.
Wtf is a mach tender
I can't stop staring at the racks in the back. Show and tell please
A tarp is light, clean, and keeps any dirt off your kill.
Couple questions:
– Do you wash the meat with water at all before processing? I know when I'm in the field I always get some dirt, hair, etc on my meat. Do you ever wash down a quarter and pat it dry or do you just cut off the dirty part?
– Do you grind all the outer crust and gristle. How much waste do you usually see when processing?
Finally! Content that features someone who is a true meat cutter. I began as a meat cutter when I was 18 until I was 40, I'm 67 now. It's refreshing to me anyway, to see content about field to table done correctly. Good job guys! Keep doing what you're doing. I live vicariously through BRO.
excellent been watching a lot of videos and your is the best. Ready for my hunt in Wy
Any tips for quartering in winter months? I’m going on my first cow elk hunt.
What’s the name of the butchers guide service?
Does he offer guided hunts?
Thank you, a great teaching moment