I mean I realize there is a lot of trimming involved in processing a boned out elk, vs straight from the carcass, as the dried surfaces will have to be trimmed off of most every piece, but only 132 off a whole bull just doesn't seam right to me when I brought him well over 200.
Or buy a grinder and diy. I have an attachment for the wife's Kitchenaid mixer. Took me about an hour to grind ~15 lbs.Do your own cutting, only take meat for burger to a processor. You’ll then get an understanding how dying out individual pieces /muscles can really affect finished product.
Or buy a grinder and diy. I have an attachment for the wife's Kitchenaid mixer. Took me about an hour to grind ~15 lbs.
You can use the money you would spend on a butcher to get good equipment. I bought the cabela's 1 HP grinder and that thing is a monster.
132 seems light after only a week of aging. I only get the grind from trim meat. My experience is mostly with whitetails but it translates over to elk that if you get whole roasts and back straps you can see if something is missing. I havent had issues myself but my processor told me other places he worked at grind a big batch for the week and just divide it up. He prides himself on your meat being from your critter.
I have heard of processors doing that as well. I suspect maybe that is what is going on here. Problem is he is the only processer that cuts wild game within over an hour of me. I suspect I will soon be purchasing a grinder and some other processing equipment myself in the near future.
Had a similar experience with 2 cow elk, brought in whole, one weighed 270 and the other 260 lbs. when I picked it up I had 145 lbs of meat. Their excuse was one had a hindquarters blown away and the other a shoulder, both were clean double lung side to side. I had pictures and showed them to him and called him a liar, never went back. Had another in Utah, took in a whole cow and when I picked it up the carcass was still in the cooler next to the boxes. I spent 20 minutes and got 30 lbs of meat off the neck, ribs and hinds. Now I do my own, got 205 lbs of meat off her with both shoulders broken. Processors vary a lot, some good, some bad, I’d definitely question that much loss off of boned animal. Not much you can do except not use them again.
5MB- 270 pounds of meat is a LOAD to freeze! Hang in there, your freezers are working hard.