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age of moose seems to have no bearing on tenderness of steaks..it seems to be a crap shoot when it comes to moose meat. I have had older bulls that were tender and young bulls that were like rubber
Quote from: huntnnw on April 21, 2020, 10:47:59 PMage of moose seems to have no bearing on tenderness of steaks..it seems to be a crap shoot when it comes to moose meat. I have had older bulls that were tender and young bulls that were like rubberEat moose steaks while they are red hot. If they chill much they turn to shoe leather. That is what I have been told by some.
If I remember correctly, my bull was 8.5 years old. I personally think the quality of the meat has to do with how you care for it immediately following the harvest. We got it out quickly, packed the chest cavity with bottles of frozen water, stitched it up with rope, then got it to a cooler. When we registered it, the outside of the hide was cooled enough that you could tell the difference when touching it. Never had a steak that was tough.Second most important part is cooking. Certain individuals can turn any steak into jerky.[qoute]I agree with you...care and preparation makes a difference. Antelope makes a huge difference when you get them on ice quick. That said, I have killed 2 Shiras moose and my son has 1. All were taken care of and cooled quickly. All were tough. Taste was fine, but real chewy. I have only been in on 3 so it’s anecdotal, but I have talked many other guys that had the same experience.