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University of Wyoming Extension

 

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	The Elk Carcass
	Publication #: B-594R Date Published: 07/01/1973 Publication Author(s): R. A. Field F. C. Smith W. G. Hepworth

Description:
Useful guidelines for elk carcass care are contained in this bulletin. The amount of boneless meat to expect was determined by processing hunter-harvested carcasses. Factors affecting the flavor of elk meat and the relationship between aging and tenderness are discussed. The new knowledge obtained from this study makes it possible to better utilize meat obtained from harvested elk.

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