The MeatEater

On July 16, US Representative Shri Thanedar of Michigan introduced House Resolution 4422, the “Don’t Feed The Bears” bill, whose name might seem promising at first glance: Will this bill enforce strict penalties against people feeding bears grain and molasses in their backyards? Will it provide funding for sealed garbage cans in bear-hotspot states? Or start an animated Daniel Tiger-style educational show about fed bears running into trouble?

Unfortunately, it won’t do any of that. Thanedar’s bill would instead prohibit hunters from setting out food on federal public land with the intent to attract black bears.

The campaign to end bear baiting has until now focused largely on the states, with a ballot initiative campaign in Maine and lawsuits in Idaho and Wyoming, among several other efforts, but this would be the first federal push to ban the practice. Bear baiting is currently legal in 12 states, but only seven states have federal land that would be affected by this bill: Alaska, Idaho, Michigan, Minnesota, Utah, Wisconsin, and Wyoming.

In a statement, Thanedar said, “This bill is about strengthening public safety, animal welfare, and responsible wildlife management,” claiming that the measure was intended to prevent bears from getting habituated to human food and then posing a threat to people.

However, black bears typically don’t get into conflict with humans in or around areas of federal public land that allow hunting. Most dustups unfold around agricultural land, with bears attracted to valuable corn crops or flocks of sheep, or semi-rural subdivisions with trash containment problems, bird feeders, and dog food left out on back porches. National Parks have also seen a rise in conflict numbers, as backpackers with lax food containment practices enter bear habitats that see little to no hunting pressure.

Bear baiting doesn’t meaningfully contribute to these conflicts. In fact, state fish and game agencies use regulated baiting to successfully manage black bear populations. We talked to MeatEater’s resident bear guy, Clay Newcomb, for comment: “Baiting bears allows hunters to be selective in their harvest. I see it as a great tool for bear management. They’re chipping away at our methods–I ain’t for it.”

Baiting gives hunters time to observe the bears coming into a food source, allowing them to distinguish between a male bear they can target from a female who might have cubs nearby. And states often can’t control bear numbers to maintain a healthy carrying capacity without allowing baiting.

Thanedar’s bill now heads to the House Committee on Natural Resources, which, under the current administration, will likely pose a significant hurdle for a potential bear baiting ban. Still, more than 70 advocacy groups are backing the bill, so this is definitely a credible effort to encroach on hunting rights, and one that’s not likely to go away. Sooner or later, this one is likely to come to a floor vote in Congress, and hunters will have to speak up loudly to their reps: the anti-hunters are certainly doing the same.

Every summer, trout streams in the West face hot, low water conditions, making for tough fishing—and sometimes lethal conditions for trout. In Montana, famed trout streams like the Big Hole and Beaverhead are plagued with fishing restrictions and sometimes full-on closures in July and August. But what if there was a way to nip the problem in the bud and increase the overall water supply to begin with?

Researchers are exploring exactly that with a method called “cloud seeding.” The practice involves injecting a chemical compound, silver iodide, into the atmosphere during winter months, where it encourages the formation of ice crystals in clouds and subsequently increases snowfall. A deeper snowpack can then extend runoff later into the summer, keeping trout streams cooler and more productive.

Several states, like Utah, Idaho, and Nevada, have been experimenting with the technique for over a decade, and all three report increases in snowfall of 4% to 13% in test areas. Idaho claims to produce 1.24 million acre-feet of water via cloud-seeding annually, with target drainages including the Snake and Payette rivers. Now, Montana is exploring the use of similar tactics to improve conditions in the Big Hole drainage, which in recent years has seen major fish die-offs.

Historically, there were about 900 brown trout per mile in the Big Hole River, but within the last five years, that number has dropped to around 300, according to local fisheries biologist Jim Olsen. The exact cause of the decline isn’t entirely known, but biologists’ best theory is that low flows cause shallow back-marshes to dry out, leaving juvenile fish to perish in the main river channel with no shelter from predators.

While water conservation groups have made their best efforts to improve irrigation efficiency in the basin, there’s no legal basis—or desire—to claw back water rights from irrigators, so the state has turned to the root of the problem: water availability. That led the legislature to appropriate funds in 2023 to a cloud-seeding feasibility study in the mountains surrounding the Big Hole. The results were just released this summer, and they appear to be promising.

The study—which was completely theoretical, but based on actual data about local atmospheric conditions, weather patterns, and snowpack—used mathematical models on a supercomputer to test different scenarios for injecting silver iodide into the atmosphere. About half of the scenarios simulated dispersing the chemical into the air from towers installed on the ground, and the other half explored using airplanes to distribute the silver iodide above the Beaverhead, Anaconda, and Pioneer mountains.

According to the models, only about 12 to 24 days over the course of a winter (November through February) would provide favorable conditions for cloud-seeding, but those handful of days could have big potential. Under certain scenarios, precipitation—measured as the total water content in the snow—could increase by up to 1/16 of an inch during a single storm in localized areas. That might not seem like much, but over multiple storms and across the entire basin—which averages only 14 inches of precipitation a year—it’s a significant increase. Cumulatively, it could total 20,000 to 60,000 acre-feet of water per year. (For reference: 40,000 acre-feet would be enough to serve about 80,000 homes for a year, or irrigate 10,000 acres of alfalfa for a single season.)

In terms of cost, the Montana study estimates that cloud seeding would run taxpayers $10 to $60 per acre-foot, depending on whether “ground seeding” or “aerial seeding” is used. Idaho has managed to decrease its cost-per-acre-foot to about $3.50. Regardless of the price tag, it will be up to the Montana state legislature to sign the check and actually implement a pilot project.

Then, there’s also the issue of convincing citizens that cloud-seeding is safe. Idaho has clearly struggled with the issue, as witnessed by a state web page debunking the differences between airplane contrails and cloud seeding.

Even if a project does come to fruition, it’s not an end-all, be-all for the Big Hole. “It’s not going to cure all our ills,” Michael Downey, a program coordinator with the Montana Department of Natural Resources and Conservation, told a local news outlet. “It’s one more tool in the toolbox, and so if we can have a little bit more moisture for irrigation, and for fish, and for everybody else come the next season, then that’s worth looking into.”

This week on the show I'm joined by Chris Wood, President/CEO of Trout Unlimited and former U.S. Forest Service official, to discuss how our nation came to protect 58.5 million acres of our last roadless areas, why the government today is trying to remove those protections, and what that will mean for hunters, anglers, and wildlife.

Check out the new Wired to Hunt vintage hat!

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In this episode of Cutting the Distance, we dive into a Pendleton Whisky Q&A session that tackles some of the most common—and most critical—questions elk hunters have heading into the season. Jason Phelps shares what to do when your cameras are lighting up with elk but not many bulls, how often you can realistically expect a bull to respond to your calling, and his personal breakdown process when it comes time to put meat on the ground. He also explores where to start your search in a new unit.

Then we shift gears into calling strategy—breaking down the basic elk vocalizations every hunter should know, from cow mews to challenge bugles, and when to use them. You'll learn how to adapt your tactics as the rut progresses, how to tell a believable story through your calls, and what it means when a bull cuts you off mid-bugle. Whether you’re brand new to elk hunting or just trying to refine your setup, this episode is packed with real-world insight that can tip the odds in your favor this fall.

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For many hunters, the thrill of eating a big game animal like a deer, elk, or pronghorn often centers around two prized cuts: the backstrap and the tenderloin. While these are undoubtedly fantastic, they’re far from the only steaks worth celebrating. If you're processing your own game meat, you'll find there are several overlooked cuts that rival even the most popular steaks. Here are my top 5 picks.

The top round, or what I like to call the inside round, is easily my favorite steak on a big game animal. As the name implies, the rectangular-shaped muscle can be found on the inside of the hindquarter and is not to be confused with the bottom (or outside) round found on the outside of the leg, which is a little tougher. It is a thick, tender muscle with a long grain line. If you’re having trouble locating where this is, you can refer to the butcher chart in my cookbook, MeatEater’s Wild + Whole: Seasonal Recipes for the Conscious Cook (available here).

There are three main ways I like to prepare it. The first is to cut it crosswise into thick, two-inch steaks to cook any way that you typically enjoy a steak. One of my favorite methods is basted in balsamic glaze and seared over an open flame. Another way is to truss it and cook it whole, either in the oven or by smoking it over low heat.

You can also use this muscle to “fake a flank” by butterflying it in half through the center to get two pieces and pounding it out very thin. (For full details on this technique, check out the video below.) Then you can marinate, sear over high heat, and cut against the grain for fajitas or carne asada.

Hopefully, I don’t need to tell you where the heart is located, but I do want to emphasize that it’s not a part of the gut pile! It is a working, moving muscle just like the other steaks. The heart is unique in that it doesn’t have any grain lines, which makes its texture different, but it is very tender. It can quickly overcook and taste like iron, which is why I prefer quick cooking methods over high heat to keep the meat pink in the middle.

If you’ve never cleaned a heart before, check out my previous article that shows you exactly how to do it. From there, I like to either cook it as a whole steak and serve it with a whiskey butter sauce, or slice it into thin strips to stir-fry or make kebabs.

Another thick and meaty steak is the sirloin tip. This is the big football muscle located in what would be considered the quadriceps of the leg. It’s technically comprised of three different muscles joined into one, and it wraps around the femur. After removing this muscle from the bone, I trim the silverskin only on the outside top surface. Don’t try to cut out the grain lines running through the center that divide it into three pieces, or it will fall apart into little bitty steaks. And, perhaps more importantly, you’ll lose a lot of soft fat, which makes this particular cut so incredibly juicy and flavorful.

I like to cut it into thick steaks and pan-sear them (and yes—I actually eat all the collageny bits in the middle because they’re so tasty). It’s also an amazing roast to slow-cook in the oven at a low temperature for a rosy red, prime rib-like dish with au jus. It’s a wonderful meal to serve a group of people, or slice it really thin and save the leftovers for a French dip sandwich. For details on that recipe, check out the video below.

This hidden gem is a cylindrical muscle that is tucked towards the bottom of the hindquarter. I admit that it isn’t quite as tender as the tenderloin, but with the right preparation it can be excellent.

If you have an older deer or a buck that is a little tougher than typical deer, I recommend either pan-roasting or reverse searing. The hot sear provides all the flavor, while the low heat cooks the meat gently so that it remains tender and juicy. If you happen to have a younger deer or a tender doe, try butterflying it open, stuffing with garlicky mushrooms, tying it closed with twine, and pan-searing it to cook it through. It’s incredible with a quick pan sauce of cognac and butter.

The flat iron comes from the shoulder of the animal, particularly the wide muscle right on top of the blade. It has a really thick tissue that runs straight through the middle. The best way to get it out is to dig the edge of a very sharp knife into the meat until you hit the tendon, then tilt it at an angle and slide the knife up the tendon, almost like you’re filleting a fish. Then repeat it on the other side. Each shoulder will yield two steaks, which can be quite small, so it’s best to use on a bigger-bodied animal like an elk or mule deer.

The flat iron is very tender, but because it’s thin, it’s best cooked hot and fast. I love crusting it with a coffee rub and serving it with eggs for breakfast, and it’s delicious in an open-faced steak sandwich.

Lastly, I feel that this article wouldn’t be complete without giving an honorable mention to the tri-tip, the triangular-shaped muscle that sits at the very top of the leg. It’s encased in very tough silverskin, and every bit of it has to be removed. On smaller animals like white-tailed deer or pronghorn, you won’t be left with much meat to work with, but on an elk…this is prime steak meat! You can marinate it with a lemon-garlic marinade and sear it over the grill for a delicious meal.

Hopefully, I’ve convinced you that these cuts aren’t just for grinding. Each one can stand on its own as a tasty steak option. So the next time you're processing a deer, elk, or pronghorn, don't just settle for the obvious; try these underrated cuts and impress your family or hunting buddies with something truly special!

Here’s a scenario no hunter wants to experience. You’re six days into a seven-day, once-in-a-lifetime hunt. As you’re picking your way up a ridge to a glassing spot, you slip and drop your rifle. It lands on a rock, and the scope takes a direct hit to the top turret.

The scope isn’t loose and doesn’t appear to be damaged beyond a deep gash in the turret cap. The glass is clear, but you know that a bump can sometimes move the reticle inside the tube.

Now, you have a decision to make. Do you move off the mountain and find a spot where you can reconfirm your zero? That will take up valuable time, and you don’t have much left. But if you keep hunting, your busted scope might make you miss a shot on your target animal–and then you’ll never have another chance.

Hunt long enough, and you’re bound to find yourself in that scenario (or one like it). Dropped guns are just a part of the job, and it’s impossible to know whether this or that concussion was strong enough to knock your scope off zero.

But you can still make an informed guess–at least, you can if you watch MeatEater Experiments.

In a recent episode, Janis Putelis and Brent Reeves set out to answer this question: What does it take to knock a scope off zero?

They put a Sig Sauer scope and rings through various levels of punishment and checked to see if the rifle was still zeroed. In most situations, it was.

Not every scope you own needs to cost as much as your rifle. You probably won’t tow your gun behind your truck (unless things are going very, very poorly), but you might drop it in the dirt, and the case will definitely get thrown at some point at the airport. For a once-in-a-lifetime hunt, a durable scope is worth the investment.

Scientists at Purdue University have recently proposed a new and somewhat hard-to-swallow explanation for a longstanding question about early hominid diets.

Tests of the bone tissue of ancient Neanderthals and Homo sapiens have consistently turned up extremely high levels of nitrogen, an element that builds up in the tissue of carnivores. The nitrogen levels in these early people are so high that they often exceed the levels of so-called hyper-carnivorous animals: the wolves and big cats that eat nothing but meat.

But humans and Neanderthals almost definitely didn’t eat that much meat: not only do we know they depended on plant foods, but hominid livers also just can’t process such large amounts of protein. So what exactly is going on here?

Well, you likely enjoy your cheese and beer and coffee, right? Those are all products of fermentation–letting your food spoil in a controlled way. The Purdue scientists theorize that our early ancestors took it one step further, from fermentation to intentional putrefaction–eating the meat they’d hunted once it had rotted. More specifically, they were likely eating the nitrogen-rich maggots that developed on that rotting meat.

The study observed human cadavers undergoing up to two years of putrefaction at the University of Tennessee’s Forensic Anthropology Center. The team tested the rotting flesh for its nitrogen content, and then gathered the fly larvae that appeared on the flesh and tested those larvae as well. Sure enough, the maggots contained sky-high levels of nitrogen. If those larvae were a regular part of early diets, it would easily explain the amount of nitrogen in excavated Neanderthal and Homo sapiens bone.

Now, you might argue that there’s plenty of nitrogen in the Miracle-Gro you spread on your lawn, and you don’t see anyone eating handfuls of that. So you think maybe it’s not possible that ancient people would have intentionally eaten rotten meat, let alone maggots.

Well, you might be surprised by what is possible. The Purdue team got the idea to test the maggot nitrogen levels after reading about the dozens of traditional cultures that regularly ate intentionally putrefying meat and the resulting insect larvae. Early anthropological accounts are full of references to this practice, especially in far northern cultures that stored hunted meat for weeks, months, and even entire seasons, using the digestion of the larvae as a form of food preparation.

For example, when an early anthropologist expressed disgust about the Netsilik people of northern Canada eating the maggots on a caribou carcass, a Netsilik hunter said, “You yourself like caribou meat, and what are these maggots but live caribou meat? They taste just the same as the meat and are refreshing to the mouth.”

When another anthropologist complained about the smell of the rotting meat being eaten by the Yup’ik of Alaska, one of the native diners responded simply, “We don’t eat the smell.”

Even today, you can go to the Italian island of Sardinia and enjoy the delicacy known as casu marzu, a local cheese that is consumed with the larvae of cheese flies living in it. So if modern humans do it, why wouldn’t the Neanderthals? Although the study calls for further experiments with the kinds of meat that early hominids would have eaten to confirm these findings, early indications seem promising.

So, maybe this article can be more than just an informative view into the lifeways of early humans–maybe it can also serve as a how-to guide. Next time there’s a power outage at your house and all the venison in your deep freezer goes off, maybe turn lemons into lemonade, stash the meat in a nearby rockpile for a couple months, and dig in. If you can stomach it, your bones will likely be stronger for it.

Editor’s Note: We don’t recommend you eat rotten meat with or without maggots. There is a very high chance that you will get very sick.

Tyler Jones and KC Smith spot and stalk wild pigs in Texas with their bows. Feral hogs are an invasive species and a damaging nuisance in the south. In this episode, KC and Tyler hunt down multiple hogs including an eater-sized sow to make a mouth watering batch of carnitas tacos. Presented by OnX Maps

Spencer Neuharth hosts MeatEater Trivia with Steven Rinella, Janis Putelis, Randall Williams, Seth Morris, Tressa Croaker, and Nate Mason.

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This week, Tony explains not only how important bird exposure is to hunting dogs, but how to find more opportunities close to home no matter where you live.

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