I
ID_Paul
Guest
Have any of you ever calculated exactly how much meat you get from your elk? I did this season. After each package was wrapped I weighed it on a postage scale and made notes. Here is what I got from my cow. All cuts are boneless.
Pounds - Cut
5.06 - Tenderloin
4.75 - Loin Cap (base of neck)
10.56- Backstrap
48.56- Hindquarter Steak
11.06- Front Shoulder Roast
6.00- Stirfry Strips
7.00- Stew Meat
9.25- Jerky (before drying)
48.50- Burger
6.69- Link Sausage(cooked weight)
8.75- Salami(cooked weight)
5.81- Pepperoni Sticks
172.00- Total Meat Yield
How does this compare with what you have got? Was she a big cow, or just average? What do you get from a big bull (some day I'll get one, I hope)
Paul
Pounds - Cut
5.06 - Tenderloin
4.75 - Loin Cap (base of neck)
10.56- Backstrap
48.56- Hindquarter Steak
11.06- Front Shoulder Roast
6.00- Stirfry Strips
7.00- Stew Meat
9.25- Jerky (before drying)
48.50- Burger
6.69- Link Sausage(cooked weight)
8.75- Salami(cooked weight)
5.81- Pepperoni Sticks
172.00- Total Meat Yield
How does this compare with what you have got? Was she a big cow, or just average? What do you get from a big bull (some day I'll get one, I hope)
Paul