meat processing

This week Ryan and Mike discuss tips to staying warm while hunting in the winter months. They share must have items and clothing to bring, and how to use them appropriately. 

On this episode, Ryan and Mike discuss gift ideas for hunters. Feel free to forward this episode to a loved one who needs gift ideas for you! 

Wishing everyone a merry Christmas and happy New Year!

This week, Ryan and Mike discuss the importance of having a plan for your kill before the actual Shot.  They discuss the best ways to keep your meat clean, cool, and dry. They even talk about what to do in case your plan fails so that you can fill your freezer without complications! With the rut approaching, you do not want to miss this one!

Ryan surprises Mike with an unexpected topic tonight: What firearm do you carry in the field hunting? The two engage in a great conversation about choosing the right caliber, how to carry it, and what to watch out for while hunting. Enjoy!

On this episode of Just the Tip Tuesday, Mike shares what he's learned processing and butchering thousands of pounds of game meat, specifically as it applies to aging meat. Hopefully you have an elk or deer that you've recently taken and can apply what you hear from this episode soon!

On this episode, Mike and Ryan talk about how the mistakes we make hunting can be some of the greatest teachers for us, and when we learn from them, our success increases. In other words, if you've been caught in the woods with your pants down over the first few weeks of the season, don't despair. There is hope for you yet! 

This week, Mike and Ryan respond to a CutRite app user's question and tackle some meal prep suggestions from recipes featured on the CutRite app. Whether you're looking to meal prep during the work week, or prepping meals to take with you on the mountain, you'll find some great ideas on this episode of J3T!

This episode with Mike Edgehouse and Ryan Smith focuses on some user questions that led to an amalgamation of suggestions regarding some non-traditional or unusual items to bring to elk camp to give you an edge or to enjoy some additional convenience. It's just about time to head to the hills!

On this episode of the Just the Tip Tuesday (J3T), Mike Edgehouse tackles the age old debate: butcher paper or vacuum seal? 

This series is all about quick tips designed to make all the difference in your hunting and meat processing experience!

On this Just the Tip Tuesday (J3T), Ryan Miller joins Mike Edgehouse to discuss the biggest mistake that hunters make once they have made their kill and how to rectify it. You don't want to miss this important tip that will help you better honor your kill!

Mike Edgehouse sits down with long-time friend, entrepreneur and full-on elk hunter, Ryan Miller. Ryan discusses his journey from being hooked on fly fishing and guiding clients in California, Alaska and Mexico to moving to Denver, where he was introduced to elk hunting and has never looked back. 

Ryan's journey includes taking his first elk, being strategically patient, confident but not arrogant, and just soaking it all in. 

This episode is loaded with tips, tactics and takeaways to aid you in your own elk hunting journey. 

On this episode of J3T, Ryan and Mike break down some great thoughts on ensuring proper hydration in the mountains. Hydration is critical to success in the mountains, and any extra insight or tactic might be just what you need to go a little further up and further in.  We're only a few short weeks away from go time!

On this episode of Just the Tip Tuesday, Mike and Ryan discuss their preferences on game processing knives--fixed blade versus replaceable. They break down the pros and cons of each. A quick listen and some great insights. Check it out!

A month ago Mike Edgehouse took the tip of his finger off chopping kale. There are a few lessons to learn from this, not the least of which is to avoid kale. Mike keeps a sharp knife. He also is a wealth of knowledge when it comes to wild game processing, butchering and cooking. Alas, a new series on Got Game University has been born!

Just the Tip Tuesday is a weekly segment providing tips around butchering and preparing wild game. We hope you enjoy this introductory episode and those that follow. 

As mentioned on this episode, the CutRite mobile app is sponsored by Kifaru. Through July 31, 2023, you can save 15% off using the code KIFARULIFE15. Get that pack order in stat!

Welcome to the Got Game Tech Podcast! On this episode, Mike Edgehouse of Credo Outdoors introduces the new project he's embarked on with Got Game Tech: the CutRite mobile app! 

CutRite teaches hunters how to process their game in the field, butcher it in the kitchen, and serve it up deliciously to family and friends at their dinner table. Give this episode a listen, and then take a minute to download the app and check it out! Available for download on the App Store, Play Store, and on the web at cutrite.app. 

11-3-22 AJ Daily

CAB Insider: CAB Refines Hot Carcass Weight Specification
Adapted from a release by Paul Dykstra, Certified Angus Beef

NFU Applauds Rollout of USDA Funds for Local Meat Processing
Adapted from a release by Ross Hettervig, National Farmers Union

USDA Announces Funds to Expand Processing Capacity Following NCBA Advocacy
Adapted from a release by the National Cattlemen’s Beef Association 

Compiled by Paige Nelson, field editor, Angus Journal. For more Angus news, visit angusjournal.net. 

In this episode of Bulletproof Radio, I’ve invited two guests to talk about a different perspective on the current disruptions in the U.S. meat supply. Covid-19 has turned a spotlight on problems within industrial meat processing. But there’s another way that keeps workers safe and product quality high for consumers. 

There are small-scale farmers and meat processors providing total integrity throughout the value chain. Preserving natural ecosystems, respecting animals, and protecting the environment are simply the way they do business. Plus, they’ve got science on their side proving why grass-fed, pasture-raised livestock is both the healthiest—and most humane—meat choice.

Cody Hopkins is a physicist who decided to be a farmer, then founded Grass Roots Farmers’ Cooperative in Arkansas and serves as its CEO. He and the Grass Roots partner farms are changing the way meat is produced and consumed across the U.S. He’s focused on regenerative agriculture, animal welfare, sustainability and blockchain technology.

“There is a growing awareness of the vulnerability of our meat supply chain, especially at the processing level,” Cody says. “When one company or one plant produces 130 million servings every week, it's producing 5% of the country's pork. That is a scary position to be in and I think people are really waking up to that right now.”

Andy Shaw, CEO of Cypress Valley Meat Company in Arkansas, has more than 20 years of experience in all aspects of meat processing. He oversees multiple USDA-inspected processing plants that service Grass Roots, major retailers and farmers, and private label products for renowned restaurants. 

“When you look at what people have said in the past of being too big to fail, we're seeing quite the opposite now,” Andy says. “I think they're [industrial meat processing plants] too big to stay continually in motion while all this is going on. When you’ve got that many employees concentrated in one location, it's almost impossible to keep everybody healthy and at work. We're seeing the repercussions of having a centralized food system right now.”

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