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 78 Just the Tip Tuesday: Sharp Knives, Top Cuts, and Butchering Truths
Got Game University Podcast
24 minutes
1 month ago
Episode 78 Just the Tip Tuesday: Sharp Knives, Top Cuts, and Butchering Truths
In this rapid-fire Q&A session, Mike Edgehouse and Ryan Smith from GameTech and Cutrite Mobile tackle your most-asked butchering questions — no fluff, just sharp talk. From the #1 rule of butchering to Mike’s top 3 steaks you’re probably grinding by mistake, the guys dive into the cuts, tools, and techniques that make or break your wild game experience. Whether you’re a first-time DIY butcher or a seasoned elk slayer, this episode packs 20 minutes of straight-cut wisdom — and a...
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...
