Hunting Washington Forum
Big Game Hunting => Other Big Game => Topic started by: Rufous on September 22, 2008, 08:30:51 PM
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My brother and I drew WA state moose tags. He does not have a freezer and so is planning to buy one. How many cubic feet of freezer space would he need? Thanks, Rufous.
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One of my 1600 lb cows made into hamburger takes up a whole standard size chest freezer. Roughly 30"wide X 30"tall X 7' long
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Whatever you do.....don't buy the freezer before you go! :chuckle:
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I'm sure you well fill any large freezer. Our local meat shop rents freezer lockers, (cheep) so my left over meat well go to a rented locker. We have 4 deer tags as well in my house :rolleyes:
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I would recommend a moose sized freezer. 8)
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So far out of the last two moose, I had to buy a new freezer each time I came home. It depends also if you are keeping the cape or the back hide. Now you know why I am trophy hunting this year as I still have a whole moose to eat. :chuckle:
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My brother and I drew WA state moose tags.
Two moose 1200 lbs = 2400 lbs
Gear/food to hunt moose = 1000 lbs
Total 3400 lbs.
While shopping for freezer; better get a 4 ton truck. :DOH:
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The next question Might be. Anybody know how many Food Saver bags it takes to wrap a Moose?
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I have extra space in mine. :rolleyes: :rolleyes: :rolleyes: 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... :chuckle:
