How to Butcher an Elk | Complete Breakdown of all of the Elk Meat | By The Bearded Butchers

The best butcher knife: bit.ly/3MEJW5U
(and the custom leather knife sheath): bit.ly/43EdtTk)
The Bearded Butcher knife sharpener: bit.ly/3o31n5H
Bearded Butcher knife set (knife, sheath, and knife sharpener): bit.ly/3zTaA3b
Check out our Bearded Butcher Blend Seasoning! bit.ly/3o9BqS7
(Sugar free, no MSG, and no anti-caking chemicals)
Here's a great meat hook: amzn.to/3D7peDT (7:07)
A band saw for home use (cheap ones WILL break down quickly): amzn.to/30isZYy (16:51)
Pro tip: After cutting through bone, you'll need a bone dust scraper: amzn.to/3CaJXW6 (19:25)
Index:
2:20 - Since we are showing you how to butcher wild game, we are going to use tools that we recommend using in the field. The RazorMax™ is a replaceable blade hunting knife from Outdoor Edge. Along with our RazorMax™, the RazorPro™ has a retractable gut hook.
5:23 - For an all in one field dressing kit, a full knife kit in a great carrying case is the Gameprocessor™ kit.
6:06 - The 3.5" RazorLite™ EDC. A removable blade, everyday carry knife that fits right in your pocket.
6:39 - Starting between the 5th and 6th ribs for the elk breakdown using the 8" Outdoor Edge breaking knife.
7:17 - The forequarter of the elk. Front shank, shoulder, brisket, top blade steak (flatiron), boneless chuck roast, neck, arm roast, brontosaurus ribs. Frenched ribs, Frenched rack of ribs, elk skirt steaks, elk ribs.
8:21 - Putting the RazorMax™ to the test
10:15 - Cutting up the frenched rack of elk. Finishing with an elk tomahawk steak from the elk ribs.
15:03 - Next cut, the elk skirt steak. Great for elk steak fajitas or steak stir fry.
17:29 - Elk brisket, elk shank, and elk neck. Get flatirons and boneless chuck roast out of these cuts.
17:58 - Elk neck can make a great soup, stew, or is good for summer sausage or ground elk.
18:36 - The front shank of the elk is good for crosscut shank or ossobuco elk.
20:00 - The elk brisket. Great meat for smoking.
21:13 - The arm portion is next. Use your meat hook to pull the membrane off of the elk ribs. Last is a bone in rib roast. It can be cut in half for a smaller pot roast. Leave the bone in for extra flavor or take it out for a boneless arm roast.
24:02 - Next is elk chuck out of the shoulder. The top blade steak (or elk flat iron steak is first) and mock tender is here as well, and we can get a boneless chuck roast. Steak kabob, or shish kabobs, or again for steak stir fry. Extra trimmings and the mock tender from the shoulder make great stew meat.
34:19 - Hind shank (top round, bottom round, eye of round, sirloin tip or round tip), flank steak, elk tenderloin, backstraps, elk sirloin vs elk porterhouse and t-bone (you'll need a band saw for the porterhouse and t-bone).
36:18 - The elk roundtip or the knuckle. The elk kidney goes to the pet food. The fat can be used for soap.
38:26 - Elk flank steak.
40:20 - Elk knuckle for elk round tip and tri tip.
43:58 - The elk inner loin. Break out the elk sirloin.
47:44 - Elk tenderloin, the most tender cut of steak.
50:05 - Elk backstrap. Cut into butterflied backstrap.
53:38 - Now the bone in versions from the hindquarter; elk sirloin, porterhouse, and t-bone.
56:33 - Crosscut shank, oyster steak, elk heel, gland that needs removed just like a deer.
1:00:23 - Elk top round, eye of round, bottom round.
1:02:42 - The top round is great for making london broil, but we'll show you how to cut it up for elk jerky.
1:06:18 - Finishing up the elk shank. Braise or slow roast for osso bucco.
1:06:42 - A beautiful table of delicious, lean, elk meat.
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[@deermeatfordinner]

Who thinks I should do a video with these fellas? I really enjoy there videos and have never met or spoke with them. 👍

[@elipsorange]

Do it man, your channel is quality.

[@MrV8eater]

deermeatfordinner I was thinking the same two weeks I really hope u do it would be epic

[@TheBeardedButchers]

Heck yeah!! 🔪👊🏼

[@heatherlewis216]

Yea do it

[@henrylopez6345]

Rob you that would be awesome

[@glsmith04]

Swear to God these Bearded Butchers videos just came across my list of recommends about a month ago out of nowhere... and now I'm addicted.

[@bluejfarm9098]

Greg Smith - RIGHT? I watch the boys on freaking saturday mornings!!!

[@jonnyq2323]

Same bro.

[@skaterslife6305]

I really appreciate the fact that you guys explain everything in detail including the temperatures that the meat should be cooked at that is so important I think you.

[@AlexSmith-tz2lf]

Man, I watch these instead of watching tv, movies, or playing video games. All so satisfying.

[@Redeemed001]

Butchers becoming the new culinary artists in the market which is awesome

[@tman9619]

It was historically considered to be a great job it wasn’t really till recently with in the last 60 years butchers began to be look down on which is very sad considering how important the art is both in today’s world and the historic one as well

[@shemakenny7496]

No ads,no clickbait,no unnecessary long talks. Imma sub right now

[@frankscherping4432]

Guys, I have been hunting & prossessing my own game for over 50 years but I have learned so many tips from your very informative videos. Thank you so much all that I have learned from you guys!!!.... Sincerely, Frank Scherping, the old Montana cowboy.

[@RJ-nh9hw]

I found you by accident, I stayed and subscribed due to your content. What a presentation! Your commitment to educate the viewers is more than outstanding, it presents a set of principles worthy to follow...well done! The added bonus is to watch expert butchers at their craft: Your knife work is superb and on point. Your soft sales presentations are more than fun to watch, for you then go the extra step and prove how valuable those items are. Can it get any better? The beards are a hook, fine with that. The slim bodies are right in line too. You boys have your game more than down...you are riding a super success story not only in your home town, but now the internet which means worldwide. Be proud and keep up the great work!

[@TheBeardedButchers]

Thank you for the message! We greatly appreciate it!

[@sluggotinfantryman]

Will never do an Elk but can't get enough of the trade techniques. And I know what to buy my son for Christmas as far as knifes go.

[@randy6334]

I'm absolutely thrilled by this video. The closest I ever got to field stripping an Elk is peeling a banana. But it was fun to watch and very educational. I also loved the serving suggestions and how organized he made the entire session by laying the meat out there and identifying each cut. Showing us the grisle , the seams to look for while cutting and cutting around different bones was an invaluable lesson. This young man has hooked me.

[@TheBeardedButchers]

We really appreciate your kind words, Randy!

[@jaredwareham5011]

I have butchered my wild game myself for years. I was amazed watching your video at how much I didn’t know and how much I could improve! Very impressive! I need a butcher room like that now...

[@TheBeardedButchers]

You can do it!

[@brahtrumpwonbigly7309]

Anyone who has done their own butchering could learn something it seems. You start just hacking it into chunks, basically, but you end up getting some real good cuts once you've done it a bit. Love the process of learning and improving on my own harvested meat.

[@ChezJ1]

I watched this from start to finish and I was riveted. This was an amazing master class guys, absolutely fantastic episode that I’m keeping to watch again and again until I learn all of these cuts, seams etc. thanks so much Seth & Scott. (John from California)

[@Ahoto_papa_bi]

This guy should never be poor in this life. He’s very passionate at how work and knows how to sell very well.

[@tank5458]

Learn something new every vid thanks guys butchering is dying profession still glad we got good folks out there that still do it

[@mickeyhust160]

As usual you did a fantastic job of showing how a caucus is broke down to extract the most desirable cuts of meat. And not to.forget to mention that no part of the carcass was wasted. Thank you for showing how professional you are with a bandsaw and a sharp knife.

[@kevintownsend2969]

Not only do I learn a thing or 2 or 3 or much more than four but lord am I hungry for some of that Elk. You guys are great.

[@TheBeardedButchers]

Go get some elk, Kevin!

[@georgesanders834]

I was a meatcutter for31 years,you are the best I have seen you are like my self you pride yourself in what you do.i would not put something in counter I would not buy myself George sanders barrie Ontario canada

[@TheBeardedButchers]

-Cheers! 🔪🥩

[@SpearingBow-Man]

Thanks for this great video! I processed half my elk today using this video as I went; Produced some really great looking cuts. Name of the cuts plus suggestions on their use was invaluable. Heartfelt thanks

[@brianaustin2135]

2 things...one I can’t believe I watched the whole video and two if I lived closer I would buy soooo much elk from you guys 👍🏻👍🏻🇺🇸🇺🇸

[@michaelquillen2679]

After many years of doing my own processing, I finally got my first tri-tip from my elk. Felt good! Thanks for the videos!

[@remoscontracting1015]

One of the best butchers on the planet period!!!

[@TheBeardedButchers]

Robert, Thank you!

[@jayaramnair2097]

Once again enjoyed watching Seth breaking down the Elk. Real precision and neat cutting of the portions. A good lesson for a Butcher/Meat cutter in the making. The video should be used in Community College setting for the skilled trades. I am an educator by profession also and I find this video very useful in the skilled trades departments in schools in North America.

[@verdatum]

With the multiple cameras, the editing on this video is fantastic. No wasted time, just time making me hungry. Fantastic job!

[@LICKIT]

Butcher from Australia here, love your work! Awesome to see this kind of stuff. Definitely ordering one of those 5 inchers too, looks mint 👌

[@erichunter14]

Man these guys have such crazy skill this video became not so useful for me because I dont get a butcher shop to cut up my elk. I wish I could see this done how 90% of us have to do it (without a band saw, starting in the field, how to quarter and break down then working the rest at home). When they break it down with the band saw to this extent, I get lost as to what they are working with.

[@user-kk4hv4mq7c]

Rogan watched this 129,000 times.

[@austinweber7928]

This is one of the best butcher break down videos on KZbin. Awesome.

[@irishman9935]

U guys are the best and I never I mean never loose interest during any of your episodes.....Keep them coming!!!!

[@MADFISHINREELS]

I make a bowl of popcorn 🍿 when I watch your videos!!

[@TheBeardedButchers]

Haha. Thank you!

[@IgnatiusCheese]

What an invalluable resource you guys have provided with high production value free of charge, I'm gunna buy some of your shit

[@jamesmilos9909]

I’ve been processing my own elk off and on for past 30 years, who would have known I had so much to learn! Another outstanding production! You are correct that it isn’t always possible or practical to pack them out in halves. However, when I pack out on horses and mules we basically quarter them as you show at about 2 minutes. Still pretty much able to take it from there in the manner you show. Keep up the great work!

[@growtimez]

never seen anyone so graceful with a knife holy shit i’m impressed

[@TheBeardedButchers]

Wow, thanks! Years of practice makes it look effortless, but you really need a lot of patience and hard work to do this. And we strive to keep improving 💪

[@jasoncatt]

Never seen an Elk, but now I know how to butcher one. Down the huge YT rabbit hole today...

[@donnabrown1679]

You do a wonderful job teaching and make it look so easy, thank you for sharing your teachings.

[@TheBeardedButchers]

Donna, you’re welcome and thanks for watching!

[@benji_gobleoutdoors]

Your videos never fail to make my mouth water no matter what your doing 💯💯💯

[@barb1974]

A good ways through I was like"Wow that's a lot of meat it would take forever for someone to eat it all," And then I realized THAT WAS ONLY HALF

[@ricatkins4918]

You guys are Senastional at your craft. So addictive to watch! I am a chef from years previous, I wished I had taken the the time to learn more about butchery . 👍👍🙌🏻

[@TheBeardedButchers]

Thanks for watching and we are happy we can educate you!

[@jrtadpole9364]

I've processed 8 of my own elks. But I can say this, you know alot more than i do haha. Great educational video.

[@WickedDealer]

By 15 minutes in you had me sold on that knife.

[@chancevicino3270]

Insane that your channel is free. Thank you so much. Taking so many notes.

[@TheBeardedButchers]

It's an honor for us to share our knowledge!

[@bs1919]

This is how you do advertising! Awesome video.

[@kevinsteiner7838]

Your family must eat incredibly well, very nice.

[@H4RedOctober]

Great knife 🔪 Great knife skills 👏 Great understanding of the animals anatomy and how to process it. A masterclass in butchery !

[@josemontalvo1097]

I always wanted to do my own butchering and from your videos I have learned so much it's unreal. Thank you guys and for all the tips I'm going to do my own deer this year

[@TheBeardedButchers]

You’re welcome!

[@Joejoes1276]

Let's get the Bearded Butcher on JRE

[@brianaustin2135]

That would be awesome

[@trippwhitener9498]

Always nice to see pros at work.

[@anthonypiligno7618]

You areso good at butchering bro... I wish I lived closer to you........JJ...

[@johnknorr1140]

I’ve watched you guys for a long time I don’t know how I missed watching these videos on how to break down a bison and an elk that’s what I was looking for again you guys are Real professionals I hope someday I can come out to your place 👍🇺🇸

[@nPeezy-oz1gm]

Dude. You're a f'ing bad ass. Straight up! In my younger years I wanted to be a butcher. Your videos inspire me to say f the system, quit working for the man, and follow a dream. Keep them coming. I'm all caught up. Thx for what you guys do. Peace from CA

[@beebob1279]

California? I thought you guys weren't allowed to eat meat

[@nPeezy-oz1gm]

Bee Bob lol. Maybe for some... But not me by any means.

[@beebob1279]

@@nPeezy-oz1gm Just busting on you. I always hear about the socialist government in the state and they try to control everything you do.

[@michaelquillen2679]

I'm from the school of thought that a meat saw should never touch game meat as the bone morrow gives it the "wild" taste. That said, I don't know if that is true or not...it's just what the ol' boy who taught me many years ago said. For 35 years I always de-boned the elk as part of the butchering process. I also took the time to break it down into most of the cuts this professional does (and I say professional because he is good at what he does). Two years ago, my wife and adult son suggested we keep just the backstraps and tenderloin and grind the rest, as we have always bemoaned the fact that we run out of burger too soon in the year and we like to make a lot of things with ground meat. So for the past two years, that is what I've done. My elk burger is great as I use only lean elk meat (cut all that fat, tallow, and silverskin out of it) and mix it with ground beef. I use one part ground beef (30% fat) to 3 parts ground elk for the hamburger (makes it 92.5% lean). For breakfast sausage, I use a 50/50 mix of ground elk and ground Boston butt (along with appropriate spices). After watching this video, I've decided that in the future, if we are lucky enough to draw more than one elk permit (and are successful at harvesting the elk), I'm going to save a bit of that elk for some of those cuts I like.

[@ryryk6977]

Yep been using outdoor edge knifes for a few years now love it

[@thanhb2]

Some of the best ASMR on the internet.

[@charliebabbits9626]

I'll come back to this in September. I usually just take whatever muscle groups I can into roasts minus the more obvious steaks. The rest makes burger. I'll be getting fancy this year. Thanks

[@TheBeardedButchers]

Good idea, Charlie 😉

[@traumazombie3843]

This guy is the Heavy D of meats..such skill.

[@alexpaige8895]

Lol good comparison they do look alike

[@user-pn6mv4wy7w]

My mouth is watering watching this, one more day until opening of archery season!!!

[@TheBeardedButchers]

Let's go! 🔥

[@brahtrumpwonbigly7309]

Lean, game mest is so dangerously underrated. Everyone loves a fatty ribeye, but there's something about venison that always got me going. Elk meat is the next tier for me, I can't get enough. I'm excited to try sous vide on some soon.

[@wiccasloth]

i'd love to see them tackle a Moose breakdown :)

[@TheBeardedButchers]

Maybe if we get our hands on one!

[@eitan4492]

mannnn i was HOPiNG after watching the cow butcher video that you had this exact video and you do!! i’m subscribed!

[@rahnald8382]

MABUHAY!!! ur new friend frm Philippines. I always watch your videos and it gives me joy. Ur techniques and method really amazed me. Since we are under quarantine due to covid19, so staying at home is not really boring because of ur post videos. Keep it up and God bless.

[@jamesstrauch8491]

Ever since I found these guys I've been really impressed with them and I really like there products and keep ordering more and more thanks again for your videos.

[@max.zuidlaren]

dont you just love it that everything on this godforsaken platform has become an ad...

[@Minnesotastar]

Take your loin/backstrap/tomahawk steaks to 119 degrees exactly (like the millisecond your remote probe goes from 118 to 119, pull it) on the grill. Then pull, wrap (in butcher or parchment paper), and put in small cooler to rest for 10 mins. Will rise to internal temp of around 135. Don’t let it get to 135 on the grill though! Great video, thank you!

[@glenyukon9923]

Love this :) Always never felt comfortable in doing my own butchering, but have done my last 2 caribou and always learn something new. Vids like this are a wealth of info...THANK YOU :)

[@gettinbentfabrication9073]

Those are the same knifes I use for a year now and love them

[@StonerSmurfin]

I'd like to see you guys go old school and do all this with the handsaw instead of the bandsaw

[@michaelcelotto6743]

You have some IMPRESSIVE knife skills Sir👍

[@toricawilbourn4024]

Yeah he's good with the knife, in a previous recording he said that he'd been a butcher for twenty or thirty years I can't remember if it was 20 or 30,either way he's been do it for a long time, that's why he skills area a mfer. I give him his props

[@dangrenier6040]

Great way to butcher an elk !!! Love you guys ! I'd like to see your older brother do his job on bearded butchers !

[@normansuenaga6741]

great refresher on what to do used to do this long time ago, nice to go over this again, sure miss doing this, but now that we have gone over this its time to do it again. thanks for your help.

[@Tom-kn7oz]

Excellent video. Growing up in Colorado for the past 60 years has given me the opportunity to harvest and process nearly 100 elk between family and friends. Obviously still learning… and this video provided me even more knowledge. There are a few areas that weren’t discussed. For the hunter, the importance of properly field dressing and cleaning your harvest ASAP. Even after having my elk tested for Chronic Wasting Disease (CWD), it is not recommended to cut/saw through bones. How long do you like to age your meat? Personally, I only make jerky from the smaller cuts of meat as larger cuts for steaks are cherished!

[@jaybird4812]

Man, you are a master meat cutter, no question...

[@TheBeardedButchers]

Thank you!

[@mathieupaquette2259]

Nice video, helps a lot of young hunters out there. A lot of us would like to breakdown our own hunts. Not that we don't want to pay a butcher or that we don't trust them, but there is a good feeling in doing 100% of a job from start to finish. Couple generations back, that's what people did and that's very fulfilling to try doing the same thing. On the side: You guys should do a complete breakdown of a moose. I know I'd watch the heck of it!

[@robertreyes4391]

Why is this so satisfying for me to watch??

[@rongreene1788]

Its in your DNA.

[@hellbound113]

Joe Rogan has entered the chat

[@dmac7403]

That sirloin,back strap,fillet , tomahawk style steaks ,flat iron ,tri tip ,flank steaks , I wouldn't be sure where to start eating wise would be standing back admiring my haul after it was all processed and then having the friend and family over for a cookout and some bottles of beer make a day out of it hell be quite a fews days during the summer months and we don't put our grill away in the winter it comes up on the porch and gets covered because we use it during the winter also.

[@michaellee9190]

3³3³

[@MrRebar15]

*The Bearded Butchers* Bravo well done, thank-you sir for taking the time to show us how its done. God Bless.

[@pastra2435]

craftsmanship in perfection. Guys you are the the ornament of your profession! If meat industry was getting perverted the last 40 years...you guys stand for what meat culture and craftsmanship is standing for! Thats why i buy without feeling guilty my meat at my local butcher...maybe for some bucks more expensive but NICE AND TASTY AND CLEAN! GO on with what you are doing! I am really impressed.

[@anthonysowderjr.3765]

If you add pork fat to it does it cut down the gamiest of the meat?? I’m a chef and I love you guys and I use you videos to learn more more about meat

[@gabriellerausch594]

Morakniv makes an excellent ( EXCELLENT) knife for field work as well for about 20$, or if you wanna blow around 60-100$ go out and purchase a proper puukko (Traditional Finnish Sheath Knife) or a keukku it is WORTH IT. Just reminded me when you showed how you can change out the blade on the knife. A Mora or Puukko will hold an excellent edge and for me personally, its very impractical to carry around extra blades (I have to have my knife on my person, Im working around stock, limited back space, ect. but if that system works for you I'm glad!) HUGE FAN!

[@archermathews8562]

You guys never disappoint , excellent breakdown , keep them videos coming guys , I will keep watching

[@timmyjams]

Absolute PROFESSIONALS! Bravo... If I ever come to your state I am going to have to shop your store!

[@arnett101]

Would love to see some cooking examples for Elk preparation.

[@TheBeardedButchers]

Great suggestion!

[@supervette9953]

looks amazing, i ordered some elk steaks after watching this lol

[@stonewallpi1]

Very informative video friend! I'm used to the "classic" cuts off of deer and elk. Back-straps, Tenderloin, Sausage, Hamburger and Jerky. Never realized there were so many cuts on an Elk! Enjoyed the video. Your certainly a master of your craft. Well done!

[@jamesferris5951]

Artists with knives...looks amazing.

[@rossthomas945]

Thx now I'm starving 👍🏻

[@TheBeardedButchers]

Sorry! 🤣

[@ericjc17]

Elk picanha... Guga has entered the chat.

[@Bozemancurtis]

Thank you. My son got his first elk a couple of days ago and we may try to butcher it ourselves. I've taken ~20 elk over the years, but always took them to a processor.

[@rtheprizeisright7323]

Damn, you guys are the gold standard of professionalism, how you handle the meat, how you handle yourself, and how you handle the knives. I've seen elk field dressed but never processed a whole elk. That kit is amazing I got my brother-in-law it last year as he takes, all the nieces and nephews hunting, and he usually guts, and butchers, all the whitetails we get. A couple questions for you guys, I'm sorry to bother you guys, as I am sure you got a lot going on, and you don't make any money, answering me back, but anything is much appreciated. 1. Is skinning and butchering the elk really any different than a white tail, other than elk are 5x bigger? Have you guys ever thought, about trying to do anything with "the Meateater", Steven Rinella? It seems to me, a lot of good with food, could come from that, lol? Do you guys have issues, with your hands from butchering all day, I'm in my late 40's and even processing a dear or 2, once a year, is hard my hands, as my hands are cramping up and sore and hurt for days. And are you guys happy about the RMEF reintroducing elk, all over the US. I know elk have been reintroduced into my current state of PA, and a state I lived in before Kentucky, with extreme success. Sorry, for all he questions, but I love your guys videos. Once again great video, Thanks.

[@justinsinclair-paul1933]

Man you guys do such a good job butchering 💯🔥👌🤙🏽

[@TheBeardedButchers]

Appreciate that

[@CarpenterHunts]

You guys need to go on the Joe Rogan Podcast. True artists, making all of us want to strive to do better.

[@sambell385]

I love it I got to watch a long video again I love these long videos cutting up the animals👍

[@vincentreid6048]

From the 🇬🇧 love your videos. Fair play man you guys are the best you make it look so easy 👍👌🏼

[@drealboy_]

Bro if this man wants you to disappear there's no hope for you

[@scmroman]

You should be watching how to play professional football videos, not elk butchering Mitch.

[@drealboy_]

@@scmroman truGOATsky

[@gusss3667]

Thank you for this master class!

[@TheBeardedButchers]

You're very welcome!

[@bryceborcovsky8979]

Top notch knife skills with these guys 👍👍excellent video Seth I live in New Zealand and butcher all of my own meat and have picked up lots of good ideas and tips from your videos, really good stuff guys

[@tatmunkeyman33]

Thank you for always showing us step by step. I love your videos , stay Beardiful

[@eleventeenmachine5991]

Years of being a cheap bastard who also knows what quality tools perform like has led me to be wary of anything packaged in a blow molded kit. I'll stick to knives made in the U.S.A. and central Europe. They have never let me down.

[@iconofsin5886]

That elk rib chop looks delicious. You guys in my opinion have one of the best (and useful) jobs out there. I sell red wing shoes, and proud to own a nice selection of rare, and highly coveted boots. Next thing I know I’d like to do is learn the craft of butchery and experience it’s reward.

[@thistledewoutdoors3331]

I've had the "EDC" knife since 2018 & still haven't changed the blade.... A cheap simple diamond sharpener keeps the edge nice... Pretty impressed

[@sc2mizzit]

Love these breakdown videos. Going elk hunting a couple weeks and cant wait to get some of that delicious meat.