what is the heaviest elk u have harvested?
- Thread starter JimmyA
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Here's a great article that was published by the U of Wyo that ought to shed some light on the subject: http://ces.uwyo.edu/PUBS/B594R.pdf
completesportsman
Long Time Member
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I hear about them going over 1000 lbs all the time....yeah right!
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SoleSearcher36
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LAST EDITED ON Oct-21-10 AT 09:47AM (MST)[p]I helped a buddy harvest a huge-bodied, P&Y 5pt bull here in archery season this year. He got 382 lbs of wrapped meat back from the meat processor. We were able to get my 4runner right to the bull and basically load him whole(cut in 2pcs) into the back of the 4runner and I remember it seeming like he weighed a ton compared to bulls I have halved and loaded in the past. Still hard to say what it weighed on the hoof but it had a head on it like a gurnsey........really hid the 10.25" H1 measurements well. He was an older bull that just didn't have it in him to grow more than 5 pts it seems. We had seen him the past two years but didn't realize how nice he was until we walked up to him on the ground.
Bambistew
Very Active Member
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Is 350lbs the weight of the incoming carcass?
585lbs for a full carcass is as much as an AK moose. Is that what the butcher scale said?
My experience is this... a mature bull will net you 220-260lbs of boneless cut and wrapped meat, commercially processed. You'll get slighly more if you drop the entier carcass off with the processor, and less if DIY.
A typcial rag horn 2.5yo will net you about 140lbs.
A 3.5-4.5yo will get you in the 160-200lb range depending on time of year.
A cow will range from 90-140ish pounds.
This has been my experience with elk anyway. I cut wild game for a frew years commercially, have packed/processed a pile of my own/friends/family.
I would be intersted to hear from some of the guides/outfitters here that kill big mature bulls every year. I would say for every 20 bulls one would be a mature bull, and these were all killed after the rut. I imagine the big prerut bulls are a little heavier.
585lbs for a full carcass is as much as an AK moose. Is that what the butcher scale said?
My experience is this... a mature bull will net you 220-260lbs of boneless cut and wrapped meat, commercially processed. You'll get slighly more if you drop the entier carcass off with the processor, and less if DIY.
A typcial rag horn 2.5yo will net you about 140lbs.
A 3.5-4.5yo will get you in the 160-200lb range depending on time of year.
A cow will range from 90-140ish pounds.
This has been my experience with elk anyway. I cut wild game for a frew years commercially, have packed/processed a pile of my own/friends/family.
I would be intersted to hear from some of the guides/outfitters here that kill big mature bulls every year. I would say for every 20 bulls one would be a mature bull, and these were all killed after the rut. I imagine the big prerut bulls are a little heavier.
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SoleSearcher36
Guest
The totals I gave you were cut/wrapped/frozen meat....not positive whether all the steaks were boneless but even bone-in steaks wouldn't add that much poundage to his net take. We were essentially able to take the whole elk in to the meatcutter as after field dressing all we had to do was cut it into two pieces and load it in the 4runner. Good thing his rack wasn't an inch bigger or we would never have gotten it to fit.
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eyecrazy
Guest
on the butchers scale my bull with no legs or head cape 490lbs
