B-594R

The Elk Carcass

By Ray Field and Warrie Means, Department of Animal Science,

F.C. Smith, Wyoming Department of Agriculture, and

W.G. Hepworth, Wyoming Game and Fish Department

            Guidelines for elk carcass are contained in The Elk Carcass. The amount of boneless meat to expect was determined by processing hunter-harvested carcasses. Factors affecting the flavor of elk meat and the relationship between aging and tenderness are discussed.