So riddle me this, I killed 3 elk last year, a September 6x6 rutted up bull in the Arizona pinon/ juniper country, an October spike in Unitas of Utah, and a Utah November Cow in the high sage/aspens. Which would you think would be the better tasting of the three?????
I would eat my Arizona bull over the other two any day, and the spike over the cow, the cow tastes good, but she is a fair amount tougher than the other two. But the Arizona bull defiantly tastes the best.
Part of me wonders if it has to to with how I have taken care of them after the hunt, The 6x6 bull was quartered up and packed into coolers with ice for about a week, I kept the water drained off at all times and made sure to keep Ice on it the whole time. The other two were taken to a meat locker and hung for about a week before processing, the spike was quartered and the cow was taken in whole.
All of my Arizona animals deer and elk are taken care of this same way (packed into a cooler with ice) for at least a few days up to about a week depending on when I head home, and I am always very satisfied with the taste of the meat. I am beginning to wonder if packing them with Ice for a period of time is improving the flavor.
Thinking I may try it on some more game this year even if its not necessary.