How to Butcher an Elk | Complete Breakdown of all of the Elk Meat | By The Bearded Butchers

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A band saw for home use (cheap ones WILL break down quickly): https://amzn.to/30isZYy (16:51)

Pro tip: After cutting through bone, you'll need a bone dust scraper: https://amzn.to/3CaJXW6 (19:25)

Index:
2:20 - Since we are showing you how to butcher wild game, we are going to use tools that we recommend using in the field. The RazorMax™ is a replaceable blade hunting knife from Outdoor Edge. Along with our RazorMax™, the RazorPro™ has a retractable gut hook.
5:23 - For an all in one field dressing kit, a full knife kit in a great carrying case is the Gameprocessor™ kit.
6:06 - The 3.5" RazorLite™ EDC. A removable blade, everyday carry knife that fits right in your pocket.
6:39 - Starting between the 5th and 6th ribs for the elk breakdown using the 8" Outdoor Edge breaking knife.
7:17 - The forequarter of the elk. Front shank, shoulder, brisket, top blade steak (flatiron), boneless chuck roast, neck, arm roast, brontosaurus ribs. Frenched ribs, Frenched rack of ribs, elk skirt steaks, elk ribs.
8:21 - Putting the RazorMax™ to the test
10:15 - Cutting up the frenched rack of elk. Finishing with an elk tomahawk steak from the elk ribs.
15:03 - Next cut, the elk skirt steak. Great for elk steak fajitas or steak stir fry.
17:29 - Elk brisket, elk shank, and elk neck. Get flatirons and boneless chuck roast out of these cuts.
17:58 - Elk neck can make a great soup, stew, or is good for summer sausage or ground elk.
18:36 - The front shank of the elk is good for crosscut shank or ossobuco elk.
20:00 - The elk brisket. Great meat for smoking.
21:13 - The arm portion is next. Use your meat hook to pull the membrane off of the elk ribs. Last is a bone in rib roast. It can be cut in half for a smaller pot roast. Leave the bone in for extra flavor or take it out for a boneless arm roast.
24:02 - Next is elk chuck out of the shoulder. The top blade steak (or elk flat iron steak is first) and mock tender is here as well, and we can get a boneless chuck roast. Steak kabob, or shish kabobs, or again for steak stir fry. Extra trimmings and the mock tender from the shoulder make great stew meat.
34:19 - Hind shank (top round, bottom round, eye of round, sirloin tip or round tip), flank steak, elk tenderloin, backstraps, elk sirloin vs elk porterhouse and t-bone (you'll need a band saw for the porterhouse and t-bone).
36:18 - The elk roundtip or the knuckle. The elk kidney goes to the pet food. The fat can be used for soap.
38:26 - Elk flank steak.
40:20 - Elk knuckle for elk round tip and tri tip.
43:58 - The elk inner loin. Break out the elk sirloin.
47:44 - Elk tenderloin, the most tender cut of steak.
50:05 - Elk backstrap. Cut into butterflied backstrap.
53:38 - Now the bone in versions from the hindquarter; elk sirloin, porterhouse, and t-bone.
56:33 - Crosscut shank, oyster steak, elk heel, gland that needs removed just like a deer.
1:00:23 - Elk top round, eye of round, bottom round.
1:02:42 - The top round is great for making london broil, but we'll show you how to cut it up for elk jerky.
1:06:18 - Finishing up the elk shank. Braise or slow roast for osso bucco.
1:06:42 - A beautiful table of delicious, lean, elk meat.

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