Removing Fat/Silverskin While Cleaning an Elk in the Field?

ChrisAU

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Jan 12, 2018
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SE Alabama
Anyone do this? I was trimming up a lot of whitetail meat to make jerky this week to take with us to CO next week (for the roadtrip), and it dawned on me that I was cutting off a lot of fat and silverskin, which has to amount to a fair amount of weight on a deboned elk? Anyone take time to meticulously clean meat while in the field? Or just focus on removing large pieces of fat? Example, the silver skin on backstraps. I bet that is not insignificant weight on an elk?
 

Kootenay Hunter

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Apr 3, 2018
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BC
Depending on how long you're going to have it out before butchering it, you're just going to be trimming more good stuff that has dried/crusted before butchering. I find the fat and silverskin is easier to trim once a little drier.

Something to consider.
 

5MilesBack

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Feb 27, 2012
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Colorado Springs
Fat isn't really an issue on an elk......not much there to trim. And the silverskin would take way to long and too much effort in the field.
 

Timberridge

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Nov 28, 2019
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As alluded to the silver skin is invaluable I terms of protecting your meat as you get it out of the field. Unless you are far neater the I am out there that is.
 

Pigdog

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Sep 20, 2019
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Oregon
I leave my elk in as big of pieces as I can in the field. I don't think of it as cutting the meat off the bone, rather cutting the bone out of the meat.
 
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