Moose Meat Butchering Tips
Moose Ribs - Ready to Butcher
From a butchers point of view the best meat depends on everything.
- How Shot?
- How dressed?How butchered?
- Most importantly, how butchered!!
From experience. Aged moose meat is the best. A butcher can determine whether your meat is tough or tender. If your moose is going to be tough, no choice, lots of burger, roasts and stewing meat.
We use a minute steak machine to help tenderizing. However, most moose will give a hunter lots of tasty and tender cuts. We typically get half burger half roast/steak.
We prefer the hide on. Less waste. Argue all you want. Hide protects the meat. Hide off, meat dries out and hunter will lose meat. However, if conditions dictate, if you must use cheesecloth and pepper to keep flies away.
You pay $$$ for quality beef. Why cheap out on butchering your hard earned wild game? We live in the north no problem. For our clients from away, they greatly appreciate, getting home after a hard successful hunt, to get home and unload coolers of quality processed wild game.
For the do-it-yourself hunters, take your time. You should get almost 300 pounds from young adult moose and in the mid 400 for the monster bulls.