meat quality of a mature bull moose

[bobcat]

I want to go on a Mt. Goat hunt but at the prices they are charging I think I'll have to save for a few years... haha That's why it would be nice to draw one in our state but oh wait - it's damn near impossible because the draw is so screwed up!

I wouldn't blame that on the draw being screwed up. With just over 9000 people applying for only 18 permits, I'd say that's why it's almost impossible to draw a goat tag. With those numbers, only 1 applicant out of 500 gets a goat tag each year. Yep I'd say you ought to plan on applying in other states if you ever want to hunt goats in your lifetime. The only thing I could see them doing different to increase odds of drawing would be to charge for the tag up front like they used to do. But the draw itself is working just fine.

[archery288]

I wouldn't blame that on the draw being screwed up. With just over 9000 people applying for only 18 permits, I'd say that's why it's almost impossible to draw a goat tag. With those numbers, only 1 applicant out of 500 gets a goat tag each year. Yep I'd say you ought to plan on applying in other states if you ever want to hunt goats.

Yeah it sounds like it...    Guess I'll have to start the out of state tags next year on the goats...

[popeshawnpaul]

I don't know the age of shiras bull, but he was tough.  I made burger and sausage out of most of mine.  The backstraps and tenderloins were ok. 

[PA BEN]

I helped a fried butcher a shiras from WA here in '97.  Don't know how old it was but the rack I think was about 44" wide.  I'm no moose expert but it looked like a pretty decent one.  Meat was as tough as rawhide.  Even the backstraps cooked rare were unedible.  Crockpot and meat grinder took care of him though.  The burger was the best tasting game burger I've ever eaten.

The average bull taken in this State has a 38" rack. 44's are big for a Shiras must have been an old bull.

[DOUBLELUNG]

I've eaten (parts of) 10 Shiras moose, all from Wyoming though.  Flavor is always excellent, the tender ones are as good as it gets.  The tough ones have chewy steaks, but are phenomenal burger.  My 6.5 y.o. bull, killed 9/11/00, was tender enough to steak, though some round steaks were tough.  The toughest was a cow of unknown age, she was too tough to enjoy chewing on.  The tenderest was a 2.5-3.5 y.o., 36" bull killed in October - fork cut tender.

[MountainWalk]

joe, my boss killed a good sized bull, and it was quite good. not all of it was what i would call "tender", but overall, it was very chewable, and didnt require half a glass of water to swallow a bite.

[MountainWalk]

i would take moose over a bou anyday.