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 74 Elk Nut Re-run — Learn the Language with Paul Medel
Got Game University Podcast
43 minutes
2 months ago
Episode 74 Elk Nut Re-run — Learn the Language with Paul Medel
Welcome back to Just the Tip Tuesday, a Cut-Rite x Game Tech collab. We’re rewinding to our roots with the Elk Nut, Paul Medel. These fan-favorite episodes dive into elk calling fundamentals, reading behavior, and DIY strategies that win. Paul unpacks why bulls respond, when cows use contact buzzes, and how to match emotion to every call. Whether you’re brand new or tuning up before season, this unedited Elk Nut Rerun Series delivers field-proven insights and reed tips straight from the man b...
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...
