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 68 Tips for Elk Hunting in Extreme Heat (And Why Black Pepper Might Save Your Meat)
Got Game University Podcast
20 minutes
3 months ago
Episode 68 Tips for Elk Hunting in Extreme Heat (And Why Black Pepper Might Save Your Meat)
In this scorcher of an episode of Just the Tip Tuesday, Mike and Ryan dive into elk hunting during extreme heat warnings just days before Mike and his kids head out early season. From pre-cooling your cooler and choosing the right moment to pull the trigger, to knowing your knife skills and packing plenty of water, they drop crucial tips to protect your meat and your sanity. Oh and don’t forget the secret weapon against yellow jackets: black pepper. Whether you're a seasoned hunter or heading...
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...
