How to Cut Elk Meat

Cutting elk meat is very similar to cutting domestic meat, like beef or pork. Many of the same techniques and principals apply. However, there are several differences, such as removing the silverskin, which may cause confusion. Luckily, it can be very easy to cut elk meat properly, with only a knife and the proper technique.

Things You'll Need

• Elk meat
• Knife
• Food processor

Instructions

1. Allow the elk meat to thaw partially before cutting. The meat is easiest to cut when it is still firm, yet not completely frozen. Allow the frozen meat to sit at room temperature for 15 to 20 minutes before slicing.

2. Remove the silverskin by slicing into the elk meat down to the silverskin. The silverskin is a thin, shiny membrane that covers the meat. Grab the silverskin with your fingers and push the knife down the seam, similarly to filleting a fish. Continue until all silverskin is removed.

3. Cut elk meat against the grain. This helps keep the meat tender, and is ideal for steaks. The grain of the meat is similar to the grain on wood. Look for a number of lines all going the same direction, and then cut into it.

4. Finely chop elk meat to make it into burger. Combine small elk meat strips with a small amount of elk fat, and then place in a food processor. Turn on the chop setting and allow it to continue until the meat is thoroughly ground.

5. Butterfly elk meat by cutting steaks in the meat double the size you would normally eat. Begin slicing the steak in half, forming two "wings." Stop cutting before you reach the bottom, so the two pieces are still connected. The butterfly cut allows larger pieces of meat to cook evenly, as well as providing a place to stuff seasoning.

Tips & Warnings

• If you're having difficulty cutting elk meat on your own, consult a local butcher for more information.

• Always use caution when working with knives. Always cut away from your body to help prevent cuts and other injuries.

References

• Book: Dressing and Cooking Wild Game; Teresa Marrone; 1999