Elk rib roll

[Redman]

I have processed many elk and always do a rib roll. When I get to final cuts I painstakingly remove the meat and put in grind. Am I wasting time? Should I not worry about the fat and connective tissue and just grind it all? Never had bad tasting elk burger and never want to.

 

[Bullshot]

x2 interested in replies. If anyone can tell me if grinding the loose hairs stuck all over on those flanks will change the taste of my burger that will REALLY save me some time on the next go.

Redman.. I too trim pretty hard and grind the trim for doggie bags that I freeze. but every time I cook up some of the trimming burger for my dog, I inevitably think… this looks/smells pretty good and so I’ll try some and its always just as delicious, though maybe a bit chewier.

 

[INMT]

IMO everyone is wasting their time boning out ribs(or leaving them in the field to rot! WTF). Better than tenderloins or heart for a first meal if you know what you’re doing. No one listens until they try them.

 

[brymoore]

I cut off any nasty stuff, any fat, and large sinew from the rib meat. I don’t get the meat in between ribs. I cube the rib meat and grind twice, course and fine.

Burger tastes great.

 

[mxracer317]

IMO everyone is wasting their time boning out ribs(or leaving them in the field to rot! WTF). Better than tenderloins or heart for a first meal if you know what you’re doing. No one listens until they try them.

What’s the best way to get them out of the field?

 

[INMT]

What’s the best way to get them out of the field?

Bone saw. Free them from the spine and the sternum about the length of the backstrap. Only takes a couple minutes. Much faster than boning out and weighs nothing.

I’m cleaning some up tomorrow from the 2 deer I posted in the “As they lay” thread. I’ll post pics.

 

[mxracer317]

Bone saw. Free them from the spine and the sternum about the length of the backstrap. Only takes a couple minutes. Much faster than boning out and weighs nothing.

I’m cleaning some up tomorrow from the 2 deer I posted in the “As they lay” thread. I’ll post pics.

Never packed ribs out of the field. Any technique to it?

 

[INMT]

Never packed ribs out of the field. Any technique to it?

They pack flat against my back. Quarters nestle right in. No issues.

 

[INMT]

Never packed ribs out of the field. Any technique to it?

I’ve packed deer, elk and antelope. They all ride the same.

 

[Caseknife]

Whack them off the backbone with a hatchet, split the sternum in the middle and fold them in half, pretty simple. I have always stripped them down to just bone and in the burger pile. If I pack something out of the woods, I am not leaving any meat on the bones. Have a few times smoked the ribs and then braised in the oven. Always clean all the hair out of my burger meat, but not too particular about the connective tissue, it all cooks down.

 

[Flatbrimmer]

I’ve packed deer, elk and antelope. They all ride the same.

Let’s see that bone saw you pack

 

[INMT]

Let’s see that bone saw you pack

I’ve always used a cheapo Griz saw in the past. It works fine but tired of not being able to replace the blade. Switched to a Silky fine tooth this year. Used Silky’s for other things in the past and this didn’t disappoint.

POCKETBOY 170 mm Fine Teeth

.

silkysaws.com

 

[Jnasa]

Any meat you grind you want to remove any contamination/foreign matériels (hair, dirt, fecal, ingests, etc).

I also remove as much fat as can be done reasonably. The deer species have a more saturated fat than beef. This leaves a less desirable mouth feel and higher temperature to render. Ok if rendering tallow but not great for burger. The fat also can have off flavors.

If you choose to bone out your ribs or remove to slow cook is a personal decision. Whichever you will use and enjoy more. I’ve done ribs before but usually just bone out.

 

[Flatbrimmer]

I’ve always used a cheapo Griz saw in the past. It works fine but tired of not being able to replace the blade. Switched to a Silky fine tooth this year. Used Silky’s for other things in the past and this didn’t disappoint.

POCKETBOY 170 mm Fine Teeth

.

silkysaws.com

Right on, I’ll remember that! Same size as my cabelas one but I need a fine tooth! My dads begged me for a rack of elk ribs for years. I’ve always told him when I get an elk down, I’ll call him to come pack the ribs..

 

[Khunter]

Not for every situation but if close to vehicle access I have used a battery power sawsall on moose ribs. lickety split removal of ribs. Then used to cut down length of ribs for packaging later.

 

[Redman]

IMO everyone is wasting their time boning out ribs(or leaving them in the field to rot! WTF). Better than tenderloins or heart for a first meal if you know what you’re doing. No one listens until they try them.

Probably should have done this with this years bull. Closest I have ever killed one to camp, only a mile.
Very little of my animals go to waste spine, boned out rib cage, hide, and guts are all that stays behind. Dogs get bones and ground scraps. My wife loves liver. If the heart is salvageable we enjoy it. On elk we keep the tounge as well.
Just wondering if I was going overboard with the rib meat or just grind everything up and save time. I know deer you remove everything that isn't meat.

 

[Redman]

So I just tasted the dog scrap meat pile. Well...I am ashamed of myself. I am way to.picky on grind meat with elk. From now on they will have a lot less elk meat. Grind all the rib meat if you do a rib roll! Don't worry so much about the connective tissue. Lesson learned!

 

[Carbon]

IMO everyone is wasting their time boning out ribs(or leaving them in the field to rot! WTF). Better than tenderloins or heart for a first meal if you know what you’re doing. No one listens until they try them.

Those look great! Can you share you recipe?

Thanks,

Jim

 

[R.K.]

I was able to get my one and only out whole. I made the ribs into tomahawk chops, and saved the spare ribs for smoking. It was good enough that I'll be packing a hand saw with me in the future. Rib roll would be great for making a McRib, but those tomahawk chops were some of the best eating I've ever had.

 

[INMT]

Those look great! Can you share you recipe?

Thanks,

Jim

Start to finish for processing:
Leave more fat than you think you need to. Cut them into rib size pieces. Put into crock pot and cover with water. Cook on low for 8-10 hours.
Finish to your preference…on grill or under broiler both work just fine. Slather with the bbq sauce of your liking during finishing. Devour like a caveman.