Quick Answer
The best sections for bone-in quarters from an elk are typically the front shoulders, hindquarters, and backstraps. These sections provide a good balance of meat and bone. They are often more tender and have less connective tissue.
Section Selection Techniques
When selecting sections for bone-in quarters, consider the overall size and quality of the animal. For an average-sized elk, aim for sections with a good balance of meat and bone. The front shoulders, also known as the “pike” or “shoulder meat,” are often a good starting point. This section typically yields 10-15 pounds of bone-in meat, depending on the size of the elk. The hindquarters, also known as the “back legs,” are another prime section for bone-in quarters. These sections usually yield 15-20 pounds of bone-in meat.
Front Shoulder vs. Hindquarter Comparison
When deciding between the front shoulder and hindquarter, consider the desired outcome for your bone-in quarters. If you’re looking for a more tender cut with less connective tissue, the front shoulder might be the better choice. However, if you’re looking for a more robust section with a longer shelf life, the hindquarter might be the better option. Keep in mind that the front shoulder has a slightly higher fat content than the hindquarter, which can affect the overall flavor and texture of the meat.
Best Section Cutting Practices
To ensure the best results when cutting bone-in quarters, use a sharp knife and follow proper cutting techniques. Start by cutting along the spine, using a smooth, even motion to separate the meat from the bones. Use a saw or a meat saw to separate the bones from the meat, if necessary. Be sure to cut on a clean, stable surface, and always cut away from your body to avoid accidents.
Find more answers
Browse the full Q&A library by topic, or jump back to the topic this question belongs to.