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0:00 / 28:52 278 LBS of Meat | Butchering a Moose Simple Living Alaska 761K subscribers Subscribe 959K views 3 years ago We process the cow moose that Arielle harvested from our 2020 fall.
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Saw down the backbone to halve the moose, and cut between the last two ribs to quarter it. Then, following a standard butcher's guide to primal cuts, slice and saw the meat into shapes your guests will recognize on the table.
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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.
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by Peg (Ontario) I recently had some moose meat given to me and one package is labeled "Back strap" what is that and how should I cook it? Thank you for your help. Moose meat cuts like this should not be used in stews or ground into mince. Moose backstraps are a premium cut of meat.
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Moose Meat as a Culinary Delight. Before diving into the intricacies of selecting moose meat cuts for cooking, let us take a moment to savor its delectable qualities. Moose meat possesses a distinct flavor profile that sets it apart from other meats; it boasts a rich and earthy taste with hints of sweetness.
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Equipment Required equipment for butchering meat includes: a sharp knife (sharpening stone and steel), freezer wrapping paper, freezer tape, marking pen, a large cutting board, two containers (for bones and meat scraps, and for burger or stew meat) and a butcher saw. For the containers, a plastic
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Rob takes you through skinning and into a professional butcher shop to cut the moose quarters into BBQ delights.
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Most moose meat is consumed in an un-glamorous way, ground up or left as roasts to be accompanied by carrots and potatoes in the slow cooker. It's a daily source of protein for many families here, and it meets that need well. But while a lot of the meat is for daily caloric consumption, the moose steak is one of the best cuts of wild game there is.
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The moose meat amount obtainable ranges from 30% to 50% of its weight, determined by the weight of each cut quarter. Nevertheless, the amount of meat gathered can be impacted by factors such as bone size, condition, and meat handling. Moose meat sounds like a lot of meat.
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Processing Individual Animals Now, not all cuts of meat are created equal. You can make meat processing as easy as possible if your family just wants ground meat. If you want different cuts of meat, then you will need to learn the difference in the parts of the animal and the best cut for it.
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MOOSE MEAT PROCESSING FACILITIES . Butchering an animal the size of a moose is not an easy job. If you don't have the know-how, the time or equipment. D&R MEAT CUTTING Contact: ROBBIE RICHARDSON . RT 201 MOOSE RIVER, ME . 207-356-7538 SEP/OCT ONLY . MOOSE RIVER . CWVFSN . WILDWOODS . BUTCHER SHOP . 38 PLEASANT STREET .
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47 13K views 5 years ago Outdoor life with Hunt4fish. Being an avid outdoorsman and hunter I try to get some moose every year for food. Moose meat is one of the best meats you can eat, very.
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Irrespective of whether you have a moose, elk, or caribou, the main cuts of meat from wild animals remain the same. Here are the different part of wild animals: Head Ear Neck Brisket Chuck Shoulder Foreleg Shank Loin Tenderloin Ribs Plate Flank Sirloin Rump Top round Bottom round Tail
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3 pounds moose meat, cut into 2-inch chunks; 1 carrot, roughly chopped; 1 white onion, diced; 4 cloves of garlic, peeled and minced; 2 cups red wine (any inexpensive red will do, but look for a mild flavor like merlot or pinot noir) 2 cups vegetable stock; Oil, for sweating the onions; Dried herbs, to taste; Salt and pepper, to taste
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When butchering big game, it's smart to get the rear quarters off the animal quickly as they require the most time to cool down. Cut around the pelvis and expose the hip socket to remove the rear quarter. Next step is to remove the backstrap. This long chunk of meat sits adjacent to the spine and the top of the ribs.