A mature bull elk is an enormous animal - field-dressed, a large bull can weigh 400-500 lbs. That is a lot of meat, and getting it from the field to your freezer requires planning. Here is how elk processing works.
Field Processing Basics
Elk must be cooled quickly - the size of the animal makes this much harder than deer. In warm weather, you have a narrow window before spoilage starts. Key steps:
- Field dress immediately - get the gut pile out as fast as possible after the shot
- Prop the body cavity open - use a stick to hold it open for airflow
- Quarter in the field if necessary - for backcountry hunting, quartering and getting meat on ice or to a cooler is often the only option. Most states allow elk to be quartered before transport if the tag is attached to a quarter
- Target 40F or below - get to cold as fast as possible. Ice in game bags works for short hauls; a large cooler is better
Finding an Elk Processor
Not all deer processors handle elk. An elk is a much larger animal and requires different equipment - walk-in coolers big enough to hang the whole carcass, band saws capable of cutting through thick bone, and the capacity to handle the sheer volume of meat. Call ahead before you shoot.
Search wild game processors by state on Butcher Bud and ask specifically whether they process elk when you call. In prime elk states (Colorado, Montana, Wyoming, Idaho, Oregon, New Mexico), most larger processors handle them regularly.
How Much Meat Does an Elk Yield?
A mature bull elk yields a large amount of finished, packaged meat. A cow elk or smaller bull will yield less. Factors that affect yield include how much trim goes into burger, whether you keep bones-in or boneless, and the animal's age and condition.
The main cuts from an elk:
- Backstraps (loins) - two per animal, large and highly prized. Best as steaks or roasted whole.
- Tenderloins - small but the most tender cut on the animal
- Hind quarter - round roasts, sirloin, and a large amount of stew meat or steak
- Front shoulder - excellent for roasts, stew meat, and burger
- Ribs - meaty short ribs that work well smoked
- Ground elk - trim from across the animal, typically 30-40% of the yield
- Neck and shanks - excellent braised low and slow
Processing Costs for Elk
Elk processing costs more than deer due to the size and time involved. Pricing varies significantly by processor and region - call for current rates. Most processors charge by the animal, by the pound of hanging weight, or by the finished pound. Ask for a price sheet before you commit.
Sausage making is popular with elk - the lean meat takes well to seasoning and mixing with pork fat. Summer sausage, breakfast links, and snack sticks are common. Factor in additional cost for these if you want them.
Elk vs. Deer: Taste Comparison
Elk is generally considered milder and slightly sweeter than deer, with less of the sharp gamey quality some people find challenging. The fat is still minimal, so the same cooking rules apply - do not overcook it. Elk backstrap at medium-rare is world-class wild game eating.