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EXAMPLES OF

ELK MEAT CUTTING

                  


 

 

"Three  37-month old bulls, slaughtered July 1999"

 

                                       

Total Live Weight 2008  lbs.  100.00%  
Hanging weight 1250  lbs   62.25%
Final Cut Weight   Pounds Obtained Percentage
Burger + Stew Meat 338.94 27.12% 
Chuck Roast                                93.36   7.47%
Short Ribs                                    76.56  6.12%
Top Round Steak                               69.08 5.53%
Sirloin Tip Steak                             50.24 4.02%
Bottom Round (Cubed & Tenderized)                  46.18 3.69%
NY Loin Steak                                41.9 3.35% 
Rib Eye Steak                                      37.78 3.02%
Sirloin Steak                                      36.52 2.92% 
Chuck Steak (Tenderized)                           26.36 2.11%
Liver                                      24.28 1.94%
Mock Tenderloin                                   24.16 1.93%
Eye of Round Steak                            18.78 1.50%
Tenderloin                                   18.4 1.47%
Back Ribs                                       10.24 0.82%
Heart                                            7.76 0.62%
Tongue                                     3.72 0.30%

                                         

 

TOTAL Saleable Meat Cuts: 924.28 lbs 73.94% of hanging weight
46.03% of live weight
TOTAL non-meat Products: 325.72 lbs from hanging 26.06% of hanging weight
1083.72 lbs from live animal 53.97% of live weight

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