I have extra space in mine.
Actually have gotten Moose not in this state but AK for about nine years running. Figure on 400-600 lbs of meat depending upon how big of an bull or cow you shoot 800-1200lbs. Please don't make it all into hamburger like mentioned above, it is too good for that, you'll have plenty of neck and scrap meat for burger and stuff. Figure hind quarters will be about 90-120lbs each, for some outstanding roasts and steaks, front shoulder 60-90lbs each. Back Straps about four foot by six inches, each cut into angled steaks, man I can almost taste them.... Tenderlions the size of loaf of french bread, and a neck and rib meat into one pile for jerky, burgers, etc... It really isn't too bad of a chore cutting it yourself, don't let the butcher get a hold of the back straps or tenderlions if you do send it out for processing.... Stack and freeze it as you go, everything will stack nicely, you'd amazed how much properly stack meat can go into freezer. We always had two large full sized in the garage, one for red meat and one for fish... But again if you don't have the room, I think I could free up some space...
