
Sign up to save your podcasts
Or


On this Just the Tip Tuesday, Mike and co-host Ryan Smith welcome Tayler Tibbets for a no-BS breakdown of what an elk really yields and why so many hunters think they got shorted. We dig into realistic hind/front quarter weights, how aging changes flavor and reduces weight, the 30% trim + rind loss many folks forget, and when it makes sense to grind early vs. age big cuts. We also hit rib meat (love it or leave it), cold-room setups (temp & humidity matter), and a couple spicy butcher stories about expectations vs. reality. If you’ve ever believed every elk is “200 pounds of meat,” this episode is your reality check—and your roadmap to tastier meals and fewer arguments with your processor.
By Tayler4.8
6565 ratings
On this Just the Tip Tuesday, Mike and co-host Ryan Smith welcome Tayler Tibbets for a no-BS breakdown of what an elk really yields and why so many hunters think they got shorted. We dig into realistic hind/front quarter weights, how aging changes flavor and reduces weight, the 30% trim + rind loss many folks forget, and when it makes sense to grind early vs. age big cuts. We also hit rib meat (love it or leave it), cold-room setups (temp & humidity matter), and a couple spicy butcher stories about expectations vs. reality. If you’ve ever believed every elk is “200 pounds of meat,” this episode is your reality check—and your roadmap to tastier meals and fewer arguments with your processor.

2,802 Listeners

2,401 Listeners

1,140 Listeners

2,922 Listeners

562 Listeners

630 Listeners

156 Listeners

1,616 Listeners

255 Listeners

6,766 Listeners

1,862 Listeners

425 Listeners

100 Listeners

128 Listeners

82 Listeners