diamond hitch
Well-known member
My concern has been the number of people that have said they boned out an elk and packed it out in one load. Better than I, I guess. The biggest quarter I ever weighed was 104 lbs. In more than 50 years I have found young cows and spikes at about 60 lbs per quarter. Most cows average about 70 lbs and mid aged bulls in the 80-90 lb range. When I say quarters that is spliting the half at the thiird rib.
This year I killed a three year old dry cow and packed the quarters out on horses. The quarters weighed 74 lbs on a spring scale. When I cut her up the yield ( on a balance beam doctors scale) was:
250 lbs subdivided into 71# of bone, 96 # of hamburger, 11# of trim, 72 # of wrapped steaks and roasts.
I bone the neck meat and take the meat off of ribs but not between the ribs. I put the front shoulder into hamburger because we eat more of that. The trim consists of bloodshot, fat, muscle tendon, veins and glands. I don't turn it into sausage or jerky. I just eat elk for dinner 2-3 times per week. My family even likes to eat it.
This year I killed a three year old dry cow and packed the quarters out on horses. The quarters weighed 74 lbs on a spring scale. When I cut her up the yield ( on a balance beam doctors scale) was:
250 lbs subdivided into 71# of bone, 96 # of hamburger, 11# of trim, 72 # of wrapped steaks and roasts.
I bone the neck meat and take the meat off of ribs but not between the ribs. I put the front shoulder into hamburger because we eat more of that. The trim consists of bloodshot, fat, muscle tendon, veins and glands. I don't turn it into sausage or jerky. I just eat elk for dinner 2-3 times per week. My family even likes to eat it.