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Can’t wait for some flat iron steaks on the grillCongratulations!!! What time is the bbq?
W don’t split until after season in case something like this happens when o shoot a moose after everyone leaves so we will all keep our own moose. I’ll cut mine into steaks roasts abd burger and a bit of sausage. Deer becomes sausage first before moose or elk tho lolCongrats! Looking forward to the story and pictures. Always enjoy your beautiful area.
Curious, since you already had 2/3 of a moose for meat, are you going to make anything different with this guy?
Not sure I’ll tell you how much bone in meat there is when I starts cutting himlooks like a large bodied bull. what would be your guess on live weight?
No worries and your hundred percent right. I think he’s a big bodied two year old. All a guess as he won’t get aged but for a two year old he has small horns. A yearling bull moose could have horns close to his size. Usually at two they have small paddles at least. He also has pretty light coloured horns. Usually bush moose have nice brown antlers on themHe's bigger than any one ill ever shoot. Congrats on a load of fine meat.
Just as an FYI my previous post about the antlers was not meant to impune the animals antler size. It was merely an observation of the angle and point of view
You have an awesome set up all around to make the very hard, but rewarding, task of butchering a moose easier. Will the weather permit hanging for a few days or Is it to cold or to warm?This is why we do it here. My favourite meat for sure View attachment 245330
Was a bit warm today but the garage was about 50. I’ll open the doors and get it cooled down better overnight. Tomorrow high of 50 low of about 32 and after that highs of 40-42 and getting down to about 28 or 30 overnight so it will be good hanging weatherYou have an awesome set up all around to make the very hard, but rewarding, task of butchering a moose easier. Will the weather permit hanging for a few days or Is it to cold or to warm?