Professional Elk Processing

From skinning to packaging – we do everything by hand.

ELK PRICING
ELK FACTS

PREPARING FOR THE HUNT

Being prepared for a hunt is important, especially when you are hunting a larger game. While majestic creatures they can become deadly very quickly.

BRING YOUR ELK IN FOR PROCESSING

INTERESTING FACTS ABOUT ROCKY MOUNTAIN ELK

(Information from National Geographic)

ELK

…lose their antlers each March, but they begin to grow them back in May in preparation for the late-summer breeding season.

…can weigh up to 1,100 lbs.

… typically have a single calf, which can stand by the time it is 20 minutes old.

…have an average lifespan of around 10 years

…are also called wapiti, a Native American word that means “light-colored deer.”

… live primarily in western North America, especially in mountainous landscapes such as Wyoming’s National Elk Refuge and Yellowstone National Park.

Image of elk eating grass

ELK PROCESSING INFO & PRICING

ELK PRICING

  • Skinning Charge: $80.00
    • Cape: $10.00 extra
  • Processing Charge: ($150.00 minimum fee)
    $1.60 per pound for a whole animal
    $1.80 per pound for quartered animal
    $2.10 per pound for boneless (clean) meat | with a $1.25 charge per pound after the 100-pound hanging weight is met.

We process all wild game as a Boneless Product unless the customer specifically requests bone-in

AVERAGE HANGING WEIGHT

  • Bull: 250-500 lbs
  • Cow: 200 – 350 lbs
  • Calf: 60 – 100 lbs

TYPICAL BONELESS YIELDS ON A WHOLE CARCASS

  • Very Clean / Head Shot: 55% yield
  • Average Clean / Heart Shot: 50% yield
  • Dirty, Shoulder or Hind Shot: 45% yield
There will be an extra charge for dirty meat, this price will be determined while your meat is being processed
and the time that it takes our cutters to clean it.
All Specialty Items are very time consuming and done by hand.  Therefore, availability is dependent on supplies and employee help.
Image of a young elk

RECOMMENDED TIPS FOR HANDLING ELK CARCASSES

  • Do not age an elk carcass if it was shot during warm weather and not chilled rapidly if the animal was severely stressed prior to harvest, if gunshot areas are severe, or if the animal was under 1 year old.
  • Aging the meat is not necessary if the meat is to be ground or cured/smoked such as for jerky or snack stix.
  • Pot roasting or stewing will also render it tender without aging.
  • Mix 10-15% beef or pork fat with ground elk to help with the “wild game taste.”
  • Limit fresh elk to 8 months of frozen storage and seasoned/cured to 4 months of frozen storage.
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