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...
Episode 70 The Last First: Griff’s Epic First Elk Hunt
Got Game University Podcast
55 minutes
2 months ago
Episode 70 The Last First: Griff’s Epic First Elk Hunt
In this heartfelt and high-energy episode of Just the Tip Tuesday on the Game Tech & Cut-Right Podcast, Mike and Ryan share the unforgettable story of 10-year-old Griff’s first elk hunt. From early morning stars and hand signals to a nail-biting shot sequence, every moment is packed with pride, humor, and a dash of chaos. Along the way, Mike drops his game-changing coffee steak rub recipe—perfect for wild game or beef—that delivers a crust you won’t believe. Whether you’re here for the hu...
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...
