![]() LocKey U Outfitters will exercise every care possible, and will not be held responsible for personal injury, property damage, or accident. Credit card charges will incur a 4% processing fee LIABILITY All returned checks will be accessed a $150.00 service fee. PAYMENT POLICYīalance’s due 90-day’s prior to client’s arrival. Unsecured bookings may be canceled by LocKey U. Deposits must be made by personal check, cashiers check, credit cards or money order. LocKey U must receive deposits within 14 days of initial booking. (Age 12 to 17 yrs) DEPOSIT POLICYĪll activities must be secured with a 50% deposit. Please contact Bob with prices for Junior mentor hunts. We offer Junior mentor hunts at a discounted price. Your deer tag is good for harvesting a whitetail deer, mule deer, black bear or cougar. Rifle elk tags are provided to you by LocKey U Outfitters allotment tags and need to be purchased by LocKey U Outfitters by May 5th NON-RESIDENT HUNTERS WITH GENERAL DEER TAG Lodging and dinner on your arrival night are included, and you will be staying at one of our lodges. (LWS).Īirlines flying in and out of LWS include Alaska Air and Delta. Refer to the Web site of the RMEF-supported Chronic Wasting Disease Alliance, for information.įor more information, photos, charts and breakdowns of cuts, go to the RMEF Web page and click on “Carnivore’s Kitchen.”įor additional information on Cooking Wild Game check out: Wildeats.We pick our hunters up at the Lewiston Idaho airport. ![]() If your deer or elk came from a CWD area, special instructions may apply. Expect finished meat to weigh less than 50 percent of the animal’s live weight.ĩ. Mark each package with the date and type of cut. Otherwise, wrap meat in cellophane and then butcher paper. If you have a vacuum-type food sealer, use it. Freeze this bag of meat and take it to your butcher for grinding later when he or she isn’t swamped.Ĩ. Use another bag or tub for clean trimmings or cuts for grinding into burger. Trim away bloodshot meat, connective tissue, membranes, cartilage, fat-anything you don’t want to eat-and toss it into a bucket or trashcan lined with a plastic bag. When cutting a muscle into finished pieces, remember to cut across the grain of the meat.ħ. Without professional-grade saws and butchering tools, consider simply cutting meat off the bones to make steaks, roasts, stew meat and jerky. Don’t forget to take the tenderloins from the inside spine.Ħ. Remove back straps by slicing down the center of the back and boning along spine outward onto ribs. The rest of the animal basically is ribs, neck and spine, and meat can be filleted from these areas. Front legs fit onto the chest mainly with muscles and tendons. Rear legs are jointed and fit into a socket in the hip. The goal is to simply reduce the animal to individual muscles or groups of muscles, per the diagram. If it’s not too cold, set up a cleaning table outside and use a hose with a high-pressure nozzle.ĥ. Wash your tools with soap and water before you start and clean your knife after each sharpening. Rinse the skinned carcass (or quarters) and pat dry before you begin cutting. You may also wish to use rubber gloves.Ĥ. You will need a good sharp knife, a whetstone to keep the knife sharp, a hacksaw and a cutting board. The four basic tools for butchering are simple around-the-house tools. When a package has three tally marks, it’s ready for cooking.ģ. When the meat is beginning to soften and covered with slushy ice crystals, put a tally mark on the package and refreeze. Remove a package of meat from the freezer and allow it to partially thaw. Wild game can be aged and tenderized later using an alternative process. ![]() ![]() Consider getting the meat cut, packaged and into the freezer ASAP.Ģ. Hanging meat for aging and tenderizing is usually preferred but if you don’t have a temperature-controlled environment between 35 and 50 degrees, the process can be risky. Converting a game animal into food is another way to connect with land and habitat and wild places.”ġ. DelHomme, hunting editor of “Bugle,” the Elk Foundation’s member magazine, “but once they try it, it often becomes an enjoyable extension of the hunt. “Many hunters don’t venture into butchering until they’re forced, either by economics or necessity,” said P.J. Fear not, says the Rocky Mountain Elk Foundation, which offers the following tips and diagram to guide you. You finally tag an elk or deer but now the local butcher is swamped, forcing you into a crash course in processing your own meat. ![]() MISSOULA, Mont.-Hunting season is well underway. ![]()
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