Post by: sjhgraysage on July 11, 2019, 04:48:51 PM
After struggling with getting it field processed and then cut up, here is my question.
Was your bull Moose meat tender or tough?
If it was tough did you make most of it into ground meat and or sausage???
Thanks!
Post by: BULLBLASTER on July 11, 2019, 05:25:18 PM
Other moose I’ve had from hunts I helped on was much more tender though.
Post by: Fatherof4 on July 11, 2019, 05:27:05 PM
Post by: PA BEN on July 11, 2019, 05:36:14 PM
Post by: time2hunt on July 11, 2019, 05:51:47 PM
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Post by: highside74 on July 11, 2019, 06:02:52 PM
Post by: brew on July 11, 2019, 06:07:29 PM
Post by: trophyhunt on July 11, 2019, 06:09:03 PM
Post by: BULLBLASTER on July 11, 2019, 06:14:59 PM
Good question! You cubed up the backstraps?????? Is that normal?????
The back straps aren’t really as impressive as you would think. They are pretty long but kind of flat and not overly thick.
Don’t get me wrong it’s a load of good meat but definitely isn’t like a scaled up elk blackstrap. :twocents:
Post by: HillHound on July 11, 2019, 06:31:21 PM
Post by: dewandgin on July 11, 2019, 10:07:47 PM
Post by: Ridgerunner on July 12, 2019, 05:10:28 AM
Post by: Skyvalhunter on July 12, 2019, 05:11:51 AM
Post by: opdinkslayer on July 12, 2019, 05:38:39 AM
Post by: cem3434 on July 12, 2019, 05:58:49 AM
My moose was aged at 8 yrs I believe and it was delicious. We had steaks, roast, and everything in between down to hamburger and a few strips of jerky. Best wild game myself or my family have ever had in my opinion. :twocents:
:yeah: I processed my entire moose myself and it was the best game meat we have ever had. We do use a slow cooker a lot to make stews, roasts and the occasional steaks just because it easy with our busy lifestyle.
Post by: gasman on July 12, 2019, 06:02:15 AM
Post by: trophyhunt on July 12, 2019, 06:13:54 AM
Post by: Magnum_Willys on July 12, 2019, 07:11:07 AM
Post by: daddysprad on July 12, 2019, 07:24:47 AM
Post by: Okanagan on July 12, 2019, 07:55:46 AM
The superb tasting bull with amazingly tender meat was odd. I think that he was a natural steer. He had all of the plumbing equipment but I don't think that it was functioning. He had tiny two inch tall flat velvet antlers in mid-September. He was a large bull, much larger body than a 3 year old bull my partner shot on the same trip. He was very fat and so tender any steak could be cut with a fork. Primo!
Just remembered another bull that carried scars of a major injury that had totally healed, and he tasted fine. He had a row of broken ribs on the middle of one side that had healed with the broken tips canted inward to leave a dent on that side of his body. Inside the broken rib tips was a large sealed-off pocket of moose hair. It was his own hair, driven inside his rib cage by the antlers of another bull that broke the ribs, pushed the hair inside the rib cage and left it when the antler tips withdrew.
Post by: Buckjunkie on July 12, 2019, 08:53:14 AM
I’d rather eat a rag bull shot in September or early October or a deer off of Alfalfa by far.
Post by: idaho guy on July 12, 2019, 09:46:55 AM
Post by: sjhgraysage on July 12, 2019, 10:24:15 AM
One of the reasons for asking is an acquaintance of mine, that is a bit of a know it all, was trying to convince me that "ALL" moose are fantastic meat and the only reason it wouldn't be is if the hunter didn't care for the meat properly.
I told him he was wrong and that it would likely be more dependent on the particular bull shot. I believe that hunters with plenty of experience with taking care of deer elk and pronghorn, that end up with great eating deer/elk and then take care of a moose in similar fashion are not doing it wrong if their moose meat ends up being tough instead of tender.
Post by: Okanagan on July 12, 2019, 10:51:26 AM
...it would likely be more dependent on the particular bull shot.
Yep.
The toughest big game animal I've ever eaten outside of mountain goat was a YOY bull elk calf killed on a permit early in December. We would expect tender but the meat was TOUGH and on the low side of average elk flavor.
A thot re how tender and flavorful a particular animal is: if you can, hang it or stash it in a cold unfrozen place and after 24 hours, lop off a good cut of steak and try it. Do it again after 48 hours or so, and then decide whether to make as many steaks as you can or to make hamburger and stew meat out of it.
Post by: Sr15 on July 12, 2019, 01:09:29 PM
Post by: msg on July 12, 2019, 01:32:28 PM
Post by: DOUBLELUNG on July 12, 2019, 02:19:50 PM
Post by: birddogdad on July 12, 2019, 03:50:26 PM
Post by: NOCK NOCK on July 12, 2019, 10:20:38 PM
Post by: huntnphool on July 12, 2019, 10:39:15 PM
Post by: grundy53 on July 13, 2019, 12:15:53 PM
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Post by: daydreamn on July 14, 2019, 08:30:32 AM
Post by: huntnnw on July 14, 2019, 10:02:36 PM
Post by: HillHound on July 15, 2019, 03:57:34 AM
this seems to be a luck of the draw on what your moose will be like tough or tender. My moose was awesome I test cooked lots of cuts and every one was great. I had a buddy shoot a young bull and it was like biting into a tire on the back straps.Another friends bull was super tough alsoI wonder if this could also be a case of how the animals cared for after it is shot. Those huge muscles if left on the bone take a very long time to cool especially if they aren’t put in refrigeration. I was not one of the lucky ones to get my bull in the back of the truck whole but I imagine some of those that are or rather proud and may take it to the bar and around town for a little too long.
Obviously we have all come in contact with someone who has said some type or cut of meat is disgusting, just because they have had it miss handled or Miss prepared.
Post by: huntnnw on July 15, 2019, 04:22:06 AM
Post by: NOCK NOCK on July 15, 2019, 07:36:05 AM
this seems to be a luck of the draw on what your moose will be like tough or tender. My moose was awesome I test cooked lots of cuts and every one was great. I had a buddy shoot a young bull and it was like biting into a tire on the back straps.Another friends bull was super tough alsoI wonder if this could also be a case of how the animals cared for after it is shot. Those huge muscles if left on the bone take a very long time to cool especially if they aren’t put in refrigeration. I was not one of the lucky ones to get my bull in the back of the truck whole but I imagine some of those that are or rather proud and may take it to the bar and around town for a little too long.
Obviously we have all come in contact with someone who has said some type or cut of meat is disgusting, just because they have had it miss handled or Miss prepared.
Maybe on some, but the nature of where/what each animal eats/lives, plus age and genetics prolly has more affect.
Mine was chunked up and buried in ice within 3hours of kill
I have never in 35 years had “bad” (gamey) or tough meat The moose was my first tough one.
Maybe we all have differing ideas of tough
Post by: BULLBLASTER on July 15, 2019, 08:29:46 AM
Mine was taken care of no differently than any other animal I’ve gotten. Quartered on Site and cooled quickly. The meat had great flavor but was just tough. Fish’s nd game didn’t want to age it.this seems to be a luck of the draw on what your moose will be like tough or tender. My moose was awesome I test cooked lots of cuts and every one was great. I had a buddy shoot a young bull and it was like biting into a tire on the back straps.Another friends bull was super tough alsoI wonder if this could also be a case of how the animals cared for after it is shot. Those huge muscles if left on the bone take a very long time to cool especially if they aren’t put in refrigeration. I was not one of the lucky ones to get my bull in the back of the truck whole but I imagine some of those that are or rather proud and may take it to the bar and around town for a little too long.
Obviously we have all come in contact with someone who has said some type or cut of meat is disgusting, just because they have had it miss handled or Miss prepared.
Post by: grundy53 on July 15, 2019, 08:53:45 AM
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Post by: 180-GRAIN on July 15, 2019, 01:01:51 PM
Post by: WSU on July 15, 2019, 01:14:13 PM
Yeah, I'd gladly exchange my bull, if I get one, for a cow. Only talking meat hear not tags!! :chuckle:
I'll trade you moo cow burger for moose. I'd like to try the moose and have plenty of beef.
Post by: Buckblaster on July 16, 2019, 02:50:36 PM
Post by: trophyhunt on July 16, 2019, 02:58:56 PM
would we be considered poachers?? Wasn’t there a thread recently where a guy got busted trading crab meat for elk? I’ll guve you a few pounds to try, you don’t need to give me nothing.Yeah, I'd gladly exchange my bull, if I get one, for a cow. Only talking meat hear not tags!! :chuckle:
I'll trade you moo cow burger for moose. I'd like to try the moose and have plenty of beef.
Post by: jrebel on July 16, 2019, 03:06:03 PM
Post by: WSU on July 16, 2019, 03:40:54 PM
would we be considered poachers?? Wasn’t there a thread recently where a guy got busted trading crab meat for elk? I’ll guve you a few pounds to try, you don’t need to give me nothing.Yeah, I'd gladly exchange my bull, if I get one, for a cow. Only talking meat hear not tags!! :chuckle:
I'll trade you moo cow burger for moose. I'd like to try the moose and have plenty of beef.
:tup: