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 72 The ElkNut Rerun Series: Calling Every Bull with Paul Medel
Got Game University Podcast
31 minutes
2 months ago
Episode 72 The ElkNut Rerun Series: Calling Every Bull with Paul Medel
We’re excited to bring back one of our most popular podcast series with the ElkNut, Paul Medel. As one of our earliest guests, Paul shared timeless elk hunting strategies, calling techniques, and insights that every DIY elk hunter can apply in the woods. Whether you’re new to elk hunting or looking for a refresher before the season, these rerun episodes are packed with knowledge and practical advice. Join us as we revisit the original ElkNut series and learn from one of the best in the busine...
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...
