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...
All content for Got Game University Podcast is the property of Tayler and is served directly from their servers
with no modification, redirects, or rehosting. The podcast is not affiliated with or endorsed by Podjoint in any way.
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...
In this week’s episode of Just the Tip Tuesday, Mike Edgehouse and Ryan Smith dive deep into a simple but profound question: Why do we hunt? Beyond the gear, the packouts, and the early mornings, this episode explores the emotional, psychological, and spiritual reasons that keep them returning to the wild. From multi-day backcountry therapy to late-night meat prep, they reflect on the pride, peace, and purpose hunting brings. Whether you hunt, fish, hike, or just love the outdoors, this episo...
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...
