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<blockquote data-quote="huntinforfish" data-source="post: 351009" data-attributes="member: 607"><p>My brother and I were lucky enough to leave Colorado with a cow elk this year and I need some ideas for the meat. We have been using the burger for anything and everything at home and that is great. I have tried steaks a couple times with little success. First cook was chops on the grill and I went super simple. Medium rare at the most with a little salt and pepper - terrible. Very irony and not near as tender as I remember. Second steak attempt was marinated chops and the result was a little better, but not what I would call good. Obviously, I know meat will vary animal to animal, but this is about the worst I have had. Super strong iron flavor and pretty tough all around. Due to conditions, we were not able to let meat hang for more than 12 hours before it went to the processor who let it hang in the cooler for a day before cutting. Meat was well cared for on the mountain and the gutless method was successful. Any advice, tips or tricks would be much appreciated. Way too much work went into getting this animal for it not to be enjoyed at home. Thanks fellas.</p></blockquote><p></p>

[QUOTE="huntinforfish, post: 351009, member: 607"] My brother and I were lucky enough to leave Colorado with a cow elk this year and I need some ideas for the meat. We have been using the burger for anything and everything at home and that is great. I have tried steaks a couple times with little success. First cook was chops on the grill and I went super simple. Medium rare at the most with a little salt and pepper - terrible. Very irony and not near as tender as I remember. Second steak attempt was marinated chops and the result was a little better, but not what I would call good. Obviously, I know meat will vary animal to animal, but this is about the worst I have had. Super strong iron flavor and pretty tough all around. Due to conditions, we were not able to let meat hang for more than 12 hours before it went to the processor who let it hang in the cooler for a day before cutting. Meat was well cared for on the mountain and the gutless method was successful. Any advice, tips or tricks would be much appreciated. Way too much work went into getting this animal for it not to be enjoyed at home. Thanks fellas. [/QUOTE]

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