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<blockquote data-quote="Turtle" data-source="post: 231284" data-attributes="member: 5739"><p>Don't worry about aging the Moose for 7 days. The outside will turn dark and dry but once you trim it off it will be very good meat. Don't listen to Butcher Block they don't want to hang your moose unless they process it. Trust me I know. I hung my Moose for 2 days, I would of hung it longer in my garage but the temps were climbing and there is no way I would step foot in Butcher Block. I shot a big cow 2 years ago and and only 2 days aging, the steaks were excellent. The ribeye were something special. Some of the best meat I have ever had. If you get a big bull I would try to hang it for at least 7 days, more if you can. longer you hang more trimming equal less hamburger. Temps should be 38 to 42, and can get up to 50 but as temps climb aging process speeds up but it won't spoil your meat unless it stays over 50 for a long time. cool it down as soon as possible after kill. And enjoy the lobster of the north plains.</p></blockquote><p></p>

[QUOTE="Turtle, post: 231284, member: 5739"] Don't worry about aging the Moose for 7 days. The outside will turn dark and dry but once you trim it off it will be very good meat. Don't listen to Butcher Block they don't want to hang your moose unless they process it. Trust me I know. I hung my Moose for 2 days, I would of hung it longer in my garage but the temps were climbing and there is no way I would step foot in Butcher Block. I shot a big cow 2 years ago and and only 2 days aging, the steaks were excellent. The ribeye were something special. Some of the best meat I have ever had. If you get a big bull I would try to hang it for at least 7 days, more if you can. longer you hang more trimming equal less hamburger. Temps should be 38 to 42, and can get up to 50 but as temps climb aging process speeds up but it won't spoil your meat unless it stays over 50 for a long time. cool it down as soon as possible after kill. And enjoy the lobster of the north plains. [/QUOTE]

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