That's cool! Thanks for posting the pictures. I'd like to see more later if you have them. Of the loin steaks maybe.
Also details about shooting the moose. Did you have to wait for hours in a spot where you knew he would come to? Did you have to track it down? Did you use some scent of animal call? Did you personally shoot it? Do you have a freezer big enough for all that meat?
that looks liek a big one. were you able to weigh it? I am curious on how heavy it is. thanks for sharing. Toipics like this keep the board interesting.
It looks very lean,did you hang the carcase for long with its skin on .The nearest beast we would get like that is a dear here in england. again thanks for sharing that with me cheers andy c
I did not shoot the moose, the hunter behind me in one of the pics did the kill. He hired me to process the meat for him. This is his story.... He took his first shot the moose turned and looked at him ( I found that shot up against the shoulder bone ) He then took his second shot and the moose fell right away. He guesses that the bull moose was about 700 pounds. He left the head and the skin in the bush for the animals to eat and take back to their dens to lay on for the winter. The ribs he will cut into smaller pieces. He will then take the scraps and bones out to the tree line away from houses and the animals will have a nice fill. All of that animal was used so I agreed to cut it for him. If you are going to kill something you better not waste anything. I could never kill anything unless I needed it to survive, I am not that tough that I can look a living being in the eyes and take away its life. It would haunt me forever. Once its head is removed to me it becomes food, I know it is not logical but it is what it is. I cut him : tenderloin steaks striploin steaks sirloin tip roasts stuffed with garlic and spice, others stuffed with bacon and spice inside round roasts, inside round steaks, stew. Much of the front half we ground and made burger, the remaining grinds are going to a sausage maker. My take home product is frozen but when I defrost it I will take some pics and post. I took home some tenderloin steaks , striploin steaks, grind, stew , stirfry. His wife fed us moose meat soup that was very good. As a child I hated wild meat ( my dad was and still is a hunter in Ontario, Canada) The meat was very very lean and a beautiful colour. None of that sticky stuff that you find in some wild meat. I could not see any signs of stress in the meat at all. For my first job at breaking down a wild animal I think a 700 pound bull moose is quite the animal. It takes a hunter about 4 years to get a ticket to hunt and kill a moose from the time they apply for a license so they are not an everyday job. He let it hang for 14 days without the skin on but he did wrap it in slightly damp blankets. Kept the temp down, he did a good job.
Thanks for posting the pics, (great job!!!!!) these pics bring back so many good memories!!
many years ago, I use to help a local guy in the fall cut up bear, moose and deer for extra christmas money. and custom local hogs and beef critters
good for you sunday, for tackling a job, you've never done!!!!!! I like the garage cutting area..brings back alot of memories- looks like you are doing a fine job...the neck/chuck area we did cut for bone-in roasts-slow cooked they are good, and simmered they make good soup
moose I did like cutting, it takes a while longer than a deer, because some are so big- bear, I didnt care for cutting them
Ive always liked venison, many people don't- but many butchers use to zing wild game thru a band saw, the wild gamey flavor came more from the bone and fat than muscle...so now...most of the butchers, BONE all the wild game now for boneless-which to me, is ten times better and milder
and my fav is to mix moose trimmings with some fatty pork butts
I see youve got some snow up there!! we've been lucky so far, usually we have some by now
-- Edited by Mainemeatman on Saturday 24th of November 2012 03:36:27 AM
