Incredible moose

[elkrack]

So awesome 

[Odell]

Incredible is right! Congrats to the hunter

[trophyhunt]

Great bull and for sure a new wa st archery record I would assume? Good to see he survived all the predators.  We will have to wait till the new records book comes out to see which county it was killed in, that's ok. I don't blame the guy for not wanting to say which unit. 
 

[bowhunterforever]

Amazing bull Awesome that you have history with him as well

[Tradhunter]

ATL

[Tradhunter]

Processed and straight into the cooler

[Tradhunter]

Ready for the Euro

[Tradhunter]

Yeah there are some reasons for not saying yet about the unit or county and one is I'm not entirely sure it will be registered in the books. I do believe it will score more than well enough to be #1 for archery at least since the latest book has been published anyway so we'll see after the drying period. He is an old tank. I can't wait to find out how old he was. I can tell you my thoughts judging by the steaks that he is plenty old! tastes fantastic but sure is tough. We aged him in the cooler for 13 days.

[bear]

All the steaks are tough on these bulls. Gotta slow cook them in a crockpot to make em tender

[Tradhunter]

Good to know! I was going to try that next. The last time I had a moose steak was from my cousins Selkirk bull and he was 8 1/2 or 9 1/2 yrs old i believe and it was fantastic!

[Wanttohuntmore]

Wow,  congrats!  I wish now i held out on mine,  a 37" bull is a pip squeek compared to that!  Also wished i used the bow.   Was this with a trad bow or compound? 

[Whitpirate]

Good to know! I was going to try that next. The last time I had a moose steak was from my cousins Selkirk bull and he was 8 1/2 or 9 1/2 yrs old i believe and it was fantastic!

You can try wet aging as well.  I've had decent success with vac sealing and throwing in the fridge for 16-28 days.

[Tradhunter]

He used a compound. If I ever draw I will most likely use my hybrid longbow I built or build one just for moose haha. Well it would be hard for me to be picky with a tag like that as well. There is a little bit of pressure along with that tag. I know the guy that shot this bull would of most likely hunted til the last day of season for him before thinking of notching his tag on a lesser bull. I personally don't have the discipline for that and neither do a lot of folks.

As for wet aging, yeah that actually might be something to look into. I have done just that with deer or elk when its not cold enough to hang them but never for more than 4-5 days. I never really thought about. Thanks for the tip!

[boneaddict]

I killed my WA bull with training wheels.  Then I had my bowyer make a special longbow for my next moose, so it’s not unheard of.  Lol.

[bucksnort]

Great bull. Congrats. My dad and I shot 2 in Alberta years back and the meat is amazing. Portions are tough so we had breakfast sausage made and if you can them in a pressure cooker that make some of the best sandwich meat you’ll ever have.