Greenhorn Archery Q....

[manny53]

Can any you big bull killers answer my Q... after taken a bull in the rut are they worth eating, I heard a rumor that when a bull is in full rut the meat is worthless....? Thanx

 

[bucklover]

I've stated this before, some of the very best, most tender elk meat I've eaten, are off the mature bulls that were still chasing the cows. Unless the meat gets contaminated with the hide, dirt, pee, etc. elk meat is at, or near the top of the wild meat list. Whoever says its not good is doing something wrong.

 

[B_BOP_A_LU_LU]

You sure TF ain't planning on packing the head out & wasting the Meat are you Manny?

For GAWDS Sakes Guys,We Got Kids on this Site,Some of them are 65 years Old!

I don't care if they're big or small!
If they throw lead I like em all!

 

[mntman]

If you take care of the meat properly, there is no way you can tell the difference between it and any other elk.

Mntman

"Hunting is where you prove yourself"

 

[manny53]

LAST EDITED ON Jul-23-11 AT 09:21AM (MST)[p]>You sure TF ain't planning on
>packing the head out &
>wasting the Meat are you
>Manny?
>
>For GAWDS Sakes Guys,We Got Kids
>on this Site,Some of them
>are 65 years Old!
>
>I don't care if they're big
>or small!
>If they throw lead I like
>em all!
>

>


Comon man, no way, just wanna know if it was better to make it all salami and beef sticks...& jerky....

 

[Snag23]

I think where this idea originates is when someone doesn't take care of the meat and then blames it on the "ol' ruttin' bull"...instead of blaming themselves.

 

[huntinfanatic]

The key is to get the meat cooled down. During the rut a bulls body temp is quite a bit hotter than normal, especially the neck and front quarters. Get him cooled down in a timely manner and he'll taste just fine.

 

[Zeke]

I agree, skin him and get him into quarters NOW. Hang him in the shade and get the skin off the hot neck or it will sour pronto. If it's hot, I even take the bone out to promote cooling and easier packing.
Beware of comtamination from everything that's on the outside of the bull.
Age him at a locker for 7 to 14 days and you'll have a fine piece of meat.
Zeke