Butchering Cow Elk. I’m done.


I’m tired of butchering. I’m tired of writing about butchering. I’m tired of making you read about it. I’m done. So very, very thankfully, this was the end of the butchering road for 2010. No more. By next fall, I’ll be stoked to get back at it, I’m sure, but for now I’m happy to pack away the knives and butcher paper for the year and call her quits.

How on earth do I have a cow elk to butcher, you ask? A friend offered


10 Responses

  1. Where do you get your butcher’s paper?
    (double grin)
    I had to ask!!!
    Did you say – rest? Have you started that yet?

  2. Val – butcher paper available at Halford’s or, believe it or not, Real Canadian Wholesale Club. About the same price, both places, about $35/roll, which does about 6-8 animals, depending on how small/large the packages are. Smaller packages eat more paper.

    And rest? Yes, believe it or not, thankfully. No plants to harvest, carcasses to butcher, food to put up for the winter. Things have majorly slowed down.

  3. [...] is obscenely expensive to purchase retail, in the neighborhood of $50-60/kg. When a game animal like this costs you zero, it makes for some pretty fantastic value add. A boon for this cheapass. This [...]

  4. A. Richard says:

    I was wondering why you would kill and butcher a moose cow and calf… Isn’t it only the bulls that are legal? Not trying to be judgmental, but it seems kind of odd.

  5. Kevin says:

    We don’t kill the cows. Where we hunt, cows are illegal, but the calves are on a draw system. Why harvest them? Quality of meat. The calves are mostly milk fed, just starting on grasses, and the meat quality, in my opinion, is far superior to a rutting bull moose. I feel 100 lbs of prime game meat is a far better fit for our family than 200-300+ lbs of tougher, gamier meat.

    **I initially replied the above, thinking the question was about moose. Here, you can get a bull elk tag, or an ‘antlerless elk’ tag. So the cows are totally legal, as are the calves. Same goes with elk re: tenderness, yield, and flavor when it comes to calves.

  6. [...] comes to short growing seasons and lack of heat, but increasingly my food adventures are teaching me that cold is key to many wonderful food-things, root cellaring veg [...]

  7. [...] Cow elk loin in aged St. Maure cream sauce w/ Carrot Slaw with Mighty Trio Organics flax seed oil [...]

  8. [...] butchering this cow elk in late November, I noticed how particularly perfect the shape and size of the eye of round would [...]

  9. Kasia says:

    The photo of the meat looks fantastic.

  10. [...] second batch was made from wild cow elk shank – trim I’d reserved in November for sausage. Because I could, I used some of the now-ubiquitous-to-me dried morel and shaggy [...]

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