Best cuts of moose to bring home, limited to 50 lbs...
(Hamilton, Michigan, USA)
What parts of the moose do I bring home?
I am going on a guided Moose hunt in northern British Columbia this fall.
Due to the fact that we are flying, I will have limited space to bring meat home with me. I will be limited to a 60 quart Yeti cooler, which will hold approximately 50 lbs of meat.
Given the limited space, what cuts do you recommend that I absolutely must bring home? I would like to bring the tenderloins and backstraps...if I do that, will I have room for anything else?
Toby, for sure you will have room for more. As you mention, the tenderloins and backstraps (10 - 15 pounds max) are a must to bring out.
Beyond that, as much of the hind quarters as you can fit into your cooler.
Front quarters are typically going to be ground into mince anyway. If you are looking for quality cuts: roasts and steaks the best will come from the rear quarter.
It really will depend on the type of cooking you do.
Personally, even if you only cook sauces and casseroles I would still bring out the better cuts. These can be always be ground into mince and there will be less waste from ligaments, sinew etc.
Be sure to bone out and remove as much sinew, ligaments and silver skin as you can. Also be sure to remove fat deposits and cut away and discard and bruised meat.
Good luck on your moose fly-in hunting adventure.
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