I think what you're describing is called sour bone. I've posted about sour bone before, but no one could answer my question "what causes it?".  I don't think it's because the knuckles are old. They smelled bad from day one. The entire case would stink if it was the age. And other things would smell that way too. Why is it only (99% of the time) knuckles? Whatever sour bone is, it's usually worst in the knuckle, but I've seen it in forequarters too. I hope you threw them away rather than trying to save it in any way you could think of such as grinding. Have you noticed that the more you cut it, the more it stinks? Meaning, you can't cut out a bad section and save the rest. 

In an Internet search, one result said sour bone is from trying to save the meat from an animal that died, maybe overnight, and was discovered the next day. The insides began to spoil and everything should have been thrown away, but they sold the meat anyway. This is illegal BTW. I highly doubt this is going on in USA wholesale meat industry. The Internet search said it's usually a mistake hunters make. Not gutting their game soon enough. I don't think the sour bone we've seen is from this. 

I don't know about this one either, but someone told me that some wholesalers open a little space where the femur bone ends. Right in that socket where it fits into the aitch bone. The used a compressed gas of some kind and sometimes that contaminates the hindquarter in that area. That would explain why it's always in the knuckle, but I don't believe this one either. 

In a new Internet search tonight for sour bone, I found some results for "bone sour". It seems like this happens a lot to hunters. Here's two posts and a link to where I found them. What they're writing about is exactly what I've seen in some beef. But how does it happen to the beef we see in our retail jobs?

BTW, in the late 70's and early 80's I cut lots of wild game in the market where I worked. I have never seen this in wild game. Maybe it's the area where I live. Maybe deer season is in a cooler part of the year out here in Ca. Maybe California hunters are better than east coast hunters? (just kidding)

BTW 2, I'm not a hunter.

http://www.elknutforums.com/Hunting/viewtopic.php?f=3&t=5055

Post #1 The only thing worse than losing a wounded elk is bone sour. You did everything right,called in your elk,made a great shot,and found your elk in a short amout of time.But you decide to get help from your partner,and return a couple hours later to break the animal down.It's 80 degrees, and he is laying in the sun,and doesn't cool off fast enough,as you soon find out as you start skinning the animal, and find the meat has turned green from the bone out...... Bone sour!
Bone sour happens when the animal isn't cooled down fast enough,and bacteria start growing at a geometric rate,from the bone out,and turns the meat green, and ruins it. This is a huge waste,and is mostly avoidable,even in 80 degrees.
By far, the most important thing to do is cool the animal down by skinning, and taking the qtrs.off ASAP. Even in 80 degrees,the meat will cool enough to help deter bone sour,and by getting the meat in the shade and or down to a creek,will help cool the meat further. Bone sour usually happens first in the neck, and in the hams,and these ereas should be given attention first.
Elk are big animals, and the first time you walk up on one,you might feel overwhelmed at what to do next. This is not the time to start asking questions,you should have a good idea what to do before you leave home.

post #2

Very good point! Actually an hour or two shouldn't make the difference. But the fact remains getting that elk dismantled asap is the number one priority. 

Once bone sour sets in there is not turning back. One thing to remember is that since it starts from the bone and works it's way out if you see any green tint on the outside you can be sure the meat is all lost. Also... once bone sour begins, cooling the meat won't stop it. It will continue to sour even after you quarter the elk so by all means... be prepared to field dress your animal as soon as you recover it. Going for help does NOT help in the long run.

Mimeatguy wrote:

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Yes I did a lot of deer processing and have come across "bone sour" animals many times! It's one of the things that drove me away from that business. It happens a lot in the October bow and arrow season or if it gets unseasonably warm in November. People just don't have the sense of urgency they should after they take that shot! That is a very distinct smell though and unlike what we've encountered with the knuckles. It's definitely equally nasty though! I guess anything is possible but I just can't imagine inspectors letting that slide.

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So you're saying sour bone is different from bone sour? They are both real bad, equally nasty, but different?

California deer aren't very big. So I guess they're easier and quicker to dress out. Maybe that's why I've never seen it in deer. 

I find most of the time the tip smells in the spring of the year. I have ask this question many times in our meat meetings with the reps. I never get a really good answer but the most of the time they tell us that the animal could have been killed while in heat. We need to ask the big guy, Leon Where are U.

MeatGrady wrote:

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After reading all these post, I have encountered the same thing. There is a old man I know rather well and is a farmer and wheeles & deals cattle too. I'v talked to him on occasions about the matter of smelly meat, and he always said it was caused by a fever the animal has at the time of slaughter . I'm beginning to think he's right

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There you go that could be... but there again the USDA is supposed to be going over the animal for any sign of sickness even dissecting the brain. Idk it's looking more and more like Leon's gonna have to bail us out on this one! lol  

George Wolfer a retired Government Inspector sent this to me

I find most of the time the tip smells in the spring of the year. I have ask this question many times in our meat meetings with the reps. I never get a really good answer but the most of the time they tell us that the animal could have been killed while in heat. We need to ask the big guy, Leon Where are U.

The big guy just posted above the answer gave to me by George Wolfer a retired Government Inspector   Click on the link, it will give the answer

CLICK HERE TO READ:

Mimeatguy, Maybe someone needs to invent a stink-o-meter lol! When it gets to 10 on the stink-o-meter ya gotta throw it away! ha!  

I LIKE THAT LOL

HEY Burgermeister  THANKS for letting me know that,  give them a try now

CLICK TO READ