How long does potted moose last?

by David
(Ottawa)

Some friends gave a jar of potted moose about two years ago. We've kept it closed in the fridge (which has never failed) since then. It got 'lost' at the back of the fridge. It looks just the same as it did when they gave it to us.

Would it still be safe to eat, or did we wait too long?

Thanks for your help,

David

---

David, Personally I wouldn't hesitate in eating pressure preserved moose meat as long as the seal hasn't been broken.

I must emphasize that the meat must have been done by the pressure cooker canning method. I would not eat it if the seal was not intact, or if the canning method used was the boiling method.

As for longevity, we keep canned (jarred moose or salmon) for several years. We don't keep our canned food in refrigerator unless it has been opened. Once opened only a few days before it is discarded. We have a cold room (although it is not very cold) that we keep our canned food in. It is dark, no sunlight get in. I would think that if your canned food was exposed to sun the shelf life would be shortened.

Moose in the Fridge 5 days old!

by Bernadette
(St. John's, Newfoundland)

Ok, so I was just reminded of some moose meat that I cooked there about 5 days ago. Things get lost so quickly in my fridge. I just hawled it out, smells good, looks good, even tastes the same. Loves me moose bye' and I haven't seen a piece in years. Going to go finish it off and can't wait for a response from here.
Don't worry - I'll still be alive and kicking when you read this! Bhahhahahaaaa

---

No problem at all Bernadette. I would have done the same thing!
~ Mark - The Mooseman

How long can moosemeat be kept in the freezer?

by Emily
(Fort Collins, Colorado)

Hi there!

A friend gave me some of her husband's moose meat that he hunted 2 years ago... Is it still safe and healthy to cook and eat???

---

How long can you keep moose meat frozen and have it acceptable to eat?

Emily, you ask a question we actually get asked quite often, or one similar to it.

Relatively speaking just apply the same rules you would to beef as far as long term storage goes.

The tenderloin pictured above is now one year old and it doesn't look any different to the moose we packaged this week. It will probably taste the same too!

The packages of moose mince are the same. If they have been packaged well and the air has been kept away the meat can easily last two maybe three years. Any more than that I'd pretty much consider giving to your dogs.

They'll love you for it!!

Plastic wrapped meat will keep much better in the freezer than those pieces that were wrapped in just freezer paper. My suggestion is to open it up. Smell it and look carefully at it.
Is it nice and red? Does it smell good :) OR BAD :(

Use your human judgement. Two year old meat won't make you sick or anything like that. However, you do want to enjoy what you eat!

If it doesn't smell right, or has too much freezer burn... discard it.

Have a good look at the T-Bone steak picture. I knew it was old and was only wrapped in freezer paper. Compare it to the tenderloin!

The whitish gray areas are freezer burned, there is considerable frost on the meat. That means oxygen is getting to the meat and drying it out. Thus the term freezer burn.

Quite some difference eh? If you could smell it too, you would know it's not fresh anymore.

Oh my, my dog is going to love me!

Mark
"The Moose Man"

Freezing moose meat

by Greg
(Ontario Canada )

How long should the moose meat be in my chest freezer before I eat it?

---

Greg, moose meat is not like bear meat. There is no need to freeze it for long periods of time prior to consumption. It safe to eat!

Some hunters like to cook up some backstrap or liver right in the field or while at hunting camp. Other than it hasn't been aged (to get it the most tender) fresh moose meat can be appreciated right away.

I would suggest that you can (and should) start eating your moose right away, and if unsure as to how to cook it, be sure to check out our moose recipe webpage. There are lots of good recipes and methods of cooking.

~ Mark - The Mooseman

Best cuts of moose to bring home, limited to 50 lbs...

by Toby
(Hamilton, Michigan, USA)

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.
We'd love to hear about it... tell us your story.

~Mark

Shipping

by Scott
(Ontario)

If I was on a hunting trip on Yukon, but I live in Ontario, is there a way I could send it to my house or to a family members?

Scott, I have used https://manitoulintransport.com/ to ship moose meat from the Yukon.
~ Mark - The Mooseman

Getting my Moose Meat from Williams Lake to Louisiana

by Tommy Barber
(Baton Rouge Louisiana )

Shipping moose meat to USA from Canada creates challenges!

I have a butcher in Williams lake who will butcher my moose if I am fortunate to kill. I’m flying in and out from Williams lake to Vancouver then to Houston Texas then to Baton Rouge Louisiana. What is the best way to ship the meat?

---

Tommy, I wish you luck on your moose hunt! Let us know how you make out... send a photo!

By Land
You will have to check with some trucking companies with refrigerated trucks. I have shipped frozen moosemeat within Canada but I have not shipped across into the USA. Maybe some of our readers with experience can help out.
The company I used is Manitoulin Transport. They do ship across North America, so you could check with them and see if they can get your moosemeat into the USA for you.
I was very happy with their service - we shipped moose from the Yukon to Vancouver. Prompt and professional service.

By Air:
The TSA, who regulate the transportation of goods on aircraft say this on their website...


Frozen Food
Carry On Bags: Yes (Special Instructions)
Checked Bags: Yes

Meat, seafood, vegetables and other non-liquid food items are permitted in both carry-on and checked bags. If the food is packed with ice or ice packs in a cooler or other container, the ice or ice packs must be completely frozen when brought through screening. If the ice or ice packs are partially melted and have any liquid at the bottom of the container, they will not be permitted.

---

You will want to use high quality coolers to keep your meat frozen. If you use dry ice (we don't recommend the use of regular ice), be sure you wrap it very well to insulate it from the cooler liner.
Dry ice is very cold -109.3 degrees Fahrenheit (-78.5 degrees C), I've heard of guys cooler liners being shattered because they they got so cold.

I think the biggest challenge for you is going to be in the amount of time and bulk of your packaging. Good coolers, such as the Yeti brand will keep your meat frozen for a long period of time. However, they are quite expensive.
The more meat you can pack together the longer it will stay frozen. IE: a larger cooler will keep its core colder longer.

Of course there is always the possibility of lost luggage. That would really suck!

Talk to your airline, and your butcher. They both should have experience shipping frozen goods.



Good luck!

~ Mark - The Mooseman

by Mark Allardyce

Like this page?

---

---