This is the final video in a three-video series that shows how to take your elk from the field to the freezer. In prior videos Marcus Hockett showed how he takes care of his elk in the field, then how he cuts and prepares the muscle groups for the meals he wants.
This is the final step of trimming the fat, sinew, and other items that might make the meat less tender and stronger tasting. The final part is properly sealing and wrapping to prevent freezer burn and allow for many months of storage.
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