Elk Front Shoulder Breakdown and Cooking Tips with a Chef!

#cooking #venison #elk
Learn how to butcher and cook each muscle group off an elk's front shoulder. Marcus, Kara, and Chef Jamie talk about how you could cook each muscle group and why each cut is good for each dish.
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[@PacificNorthwestBowhunting]

Pro Tip: Use a dry paper to easily pick off stray hairs 👌 See full DIY processing how-to series on my channel.

[@andrewolson1183]

Flat iron steaks are my favorite off of wild game. Filet the tendon out of the middle, cook the 2 steaks whole, and then cut against the grain to serve.

[@lisaannaallen6283]

add taco seasoning in the jar when you can . when ready to eat drain and crisp up a little in skillet instant burrito.

[@williamlee704]

Two other ideas I've done:
1) shank, slow roast 1 or 2 with about 3 LG sliced onions, can of Adobo chili's, bottle green chili, cumin, S&P til it falls off the bone. Great for tacos, burritos, etc.
2) top blade, remove the tension, work the steak with a jacquard, marinate (I use a citrus & soy or a ponzu). Cook/grill like you would a London broil. Slice thin, cross grain.

[@johnthompson7811]

I always save some neck meat for making mince meat for pies. For some reason, this works better than any other cut. It’s an all day project to do a proper mince meat, but it can be canned or frozen and makes the grand finale of any holiday (or regular) meal.

[@joehorton01]

You can buy stainless blades for your sawzall for butchering

[@Royaljelly007]

When you are using the Gutless method... You should absolutely make sure to take the brisket off as its own stand alone specialty cut of meat and treat it as special as the back strap or tenderloins... How many friends can you impress with having Elk Brisket?
Cook it lower and slower with a wet marinade and you will thank me later!
As a Guide I always ask the Hunter/Client if they have a smoker and if they say yes I ask if they want the Brisket cut out and they almost always text me much later when they cook it and are amazed how good it is.
Save the brisket ... it can be done on Mule Deer too.
After as many Elk as I have broke down thats a key I know that sets me a part and also I almost always doa Rib Roll too and most people have not seen that enjoy seeing it done the way I developed. Cuts down hugely on loose meat and loose meat gets dirtier.

[@TiredAmerican247]

Kinders!! Bay Area seasoning. They have fantastic rubs and seasoning.

[@clarkansas6590]

Good job

[@nj-bz8pv]

Gotta get that flat iron out. Then grind the rest. Done

[@tomgensel4134]

Thanks 👍

[@ericm425]

I'd love to see a game meat street taco episode

[@rkayser89]

That would be birria (but her pronunciation could use some work). Chorizo is pretty great, too.

[@sammckinney6487]

Personally I have never had a bad cut of elk...real butter and slow cooked ❤

[@marknatale1617]

Save the flatiron steak…one of the best eating pieces on the entire elk….

[@Kennoisewater123]

My fav part is every part of this delicious animal 😂