Iv managed to get my hand on the new woodlore pro knife
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Mmmm it's smaller than I thought - obviously this is the version Ray uses when he is professionally tucking in to an elk steak!
Elk steaks do not need a serrated knife.
If you do, you screwed up the hunting, the butchering and the cooking.
Exactly the same as for bison = cut-it-with-a-fork tender.
My $2.00 says that's a tomato knife and not much more.
If you do, you screwed up the hunting, the butchering and the cooking.
Exactly the same as for bison = cut-it-with-a-fork tender.
My $2.00 says that's a tomato knife and not much more.
Tomato knife? It looks like one for the cheese from where I'm sitting.
Saying that, its got me thinking...cheese and tomato are a very popular choice for my lunch break.
So my neverending quest for "the knife to rule them all" may well be over.
Hopefully the price will come down when people realise that shops sell ready sliced cheese already...
😀 Must resist the urge to buy yet another knife ....😵
I've never tried elk or bison but that's definitely on the list. I can imagine the bison being beefy and the elk being like venison but I won't know for sure until I try.
🍺
You got both of them about right, Leshy. Good for you!
I started buying bison in 2001 and gave up on the white-faced range maggots.
Was warned correctly that beef tastes chemical-laced after you eat a lot of bison.
Since then, I've bought on average, one side of 2yr old every early winter.
I wait until the mud freezes in the ranch yard and then I go shopping!
Bartered bison for quite a lot of elk this October. T-bones, burger and roasts.
You would see the same thing at your place = game has very little fat distributed within the muscle meat such as you see in domesticated species.
The result is that cook times are not the least bit forgiving.
I get things ready. I cook the meat last, usually on a grill.
That cook time (maybe 4 mins/side) determines meal time.
Mind you, I don't have as much experience with elk, moose or venison.
That serrated knife: I've got fancy, cased sets of serrated "steak knives".
They bog down, shredding the meat, not cutting it = useless in tender meat.
I started buying bison in 2001 and gave up on the white-faced range maggots.
Was warned correctly that beef tastes chemical-laced after you eat a lot of bison.
Since then, I've bought on average, one side of 2yr old every early winter.
I wait until the mud freezes in the ranch yard and then I go shopping!
Bartered bison for quite a lot of elk this October. T-bones, burger and roasts.
You would see the same thing at your place = game has very little fat distributed within the muscle meat such as you see in domesticated species.
The result is that cook times are not the least bit forgiving.
I get things ready. I cook the meat last, usually on a grill.
That cook time (maybe 4 mins/side) determines meal time.
Mind you, I don't have as much experience with elk, moose or venison.
That serrated knife: I've got fancy, cased sets of serrated "steak knives".
They bog down, shredding the meat, not cutting it = useless in tender meat.
Thanks for all the info RV.
I thought that much, after all elk is just a reindeer right?
And I also agree 100% that the name "steak knife" is really misleading and is a obvious misnomer.
Totally the wrong tool for the job. Even a my kids SAK does a better job than these cheese knives...
All the best
Elk = reindeer? I don't think so and barren ground caribou are different again.
All are some species of Ungulata. I'd have to blow the dust off some animal book
and look up the proper Latin names for them all.
We've got at least 2 or more sub species of moose. Hunting harvest data show that they
may ignore eachother and don't interbreed even where ranges overlap ( like my place).
Back to the knife thing:
My disappointment with a serrated edge is that the blade doesn't have the versatility that I'd like to have.
They're great for fruits and vegetables, but a bit short for bushcraft apps.
All are some species of Ungulata. I'd have to blow the dust off some animal book
and look up the proper Latin names for them all.
We've got at least 2 or more sub species of moose. Hunting harvest data show that they
may ignore eachother and don't interbreed even where ranges overlap ( like my place).
Back to the knife thing:
My disappointment with a serrated edge is that the blade doesn't have the versatility that I'd like to have.
They're great for fruits and vegetables, but a bit short for bushcraft apps.
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