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 73 ElkNet Ep. 2 Challenging Bugles, Open Country Strategies & Common Calling Mistakes
Got Game University Podcast
34 minutes
2 months ago
Episode 73 ElkNet Ep. 2 Challenging Bugles, Open Country Strategies & Common Calling Mistakes
We’re bringing back a classic ElkNet conversation from the Got Game University Podcast archives. In this second episode of the series, Ryan and Taylor sit down with Paul “ElkNut” Medell for an in-depth discussion that’s just as valuable today as it was when it first aired. Paul unpacks whether bulls use challenging bugles toward cows, explains the emotional nuance in elk vocalizations, and shares proven strategies for hunting in open terrain. He also highlights the biggest calling mistakes 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...
