On this Just the Tip Tuesday, Mike and co-host Ryan Smith welcome Tayler Tibbets for a no-BS breakdown of what an elk really yields and why so many hunters think they got shorted. We dig into realistic hind/front quarter weights, how aging changes flavor and reduces weight, the 30% trim + rind loss many folks forget, and when it makes sense to grind early vs. age big cuts. We also hit rib meat (love it or leave it), cold-room setups (temp & humidity matter), and a couple spicy butcher sto...
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On this Just the Tip Tuesday, Mike and co-host Ryan Smith welcome Tayler Tibbets for a no-BS breakdown of what an elk really yields and why so many hunters think they got shorted. We dig into realistic hind/front quarter weights, how aging changes flavor and reduces weight, the 30% trim + rind loss many folks forget, and when it makes sense to grind early vs. age big cuts. We also hit rib meat (love it or leave it), cold-room setups (temp & humidity matter), and a couple spicy butcher sto...
Episode 65 The Bugle That Started It All: How a Hunt Sparked the ElkNut App
Got Game University Podcast
21 minutes
4 months ago
Episode 65 The Bugle That Started It All: How a Hunt Sparked the ElkNut App
Ryan shares the story behind the hunt that changed everything—the first time he and Taylor experienced screaming bulls up close during an archery elk hunt. With zero background in calling and a rifle-hunting mindset, the adrenaline of bugling bulls at 50 yards lit a fire to learn elk language. That pursuit led them to Paul Medel—aka the ElkNut—and ultimately to the creation of the ElkNut App. This episode dives into that origin story, beginner lessons, and the passion behind learning to call.
Got Game University Podcast
On this Just the Tip Tuesday, Mike and co-host Ryan Smith welcome Tayler Tibbets for a no-BS breakdown of what an elk really yields and why so many hunters think they got shorted. We dig into realistic hind/front quarter weights, how aging changes flavor and reduces weight, the 30% trim + rind loss many folks forget, and when it makes sense to grind early vs. age big cuts. We also hit rib meat (love it or leave it), cold-room setups (temp & humidity matter), and a couple spicy butcher sto...