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 76 Elk Nut Rewind: Timeless Elk Hunting Lessons with Paul Medel
Got Game University Podcast
1 hour 17 minutes
1 month ago
Episode 76 Elk Nut Rewind: Timeless Elk Hunting Lessons with Paul Medel
Welcome back to Just the Tip Tuesday, brought to you by Cut-Rite and Game Tech. We’re kicking off a special Elk Nut Rerun Series, revisiting our very first and most popular conversations with the legendary Paul Medel—better known as the Elk Nut. Paul is the voice behind the Elk Nut mobile app and a master of elk hunting strategies. In this timeless series, you’ll learn how to read elk behavior, master calling tactics, and adapt your approach for success in the elk woods. Whether you’re brand ...
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...
