The goal when processing your deer or elk (or really any red meat for that matter) is to get rid of as much fat, stray hairs and dirt, and membrane as you can. It may feel like you’re wasting bits of ...

Congratulations, you got your deer, elk, antelope, moose or bighorn sheep. You stalked it through the trees or sagebrush and had a clean shot. You field dressed it and hefted it into the back of your ...

LOLO – D.J. Stokes moves his knife like a maestro, deftly removing large layers of silverskin from the hind quarter of an elk with one smooth motion, then turning the chunk of meat with his other hand ...