Drew my ND moose tag!

[wslayer]

Congrats to the tag holder !

 

[SDMF]

50 degrees or warmer, I’d want a couple 100+ Qt coolers so I could have lots of ice.

2-3 rolls of paper towels to get all the hair off. Every single solitary fiber of hair needs to be off.

4 XXL 20Gal ziplocks tool keep the quarters in once they’re clean without having them soak in bloody/hairy water.

Keep the clean meat cold and you can take your time getting meat off the bone, 4-5 days on ice as long as it’s clean doesn’t bother me a bit.

I’ll be the dissenter here. I think large quarters are easier to cut steaks/roasts out of vs. small. It’s easier to find the seams and have whole-muscle cuts without a bunch of tendon/facia running through each cut. I like whole-muscle chunks to be 2#-4# each, no smaller, ESPECIALLY if it’s going on the grill, then the bigger the better so as not to overcook.

In the end, 4-leggers are more or less constructed the same and come apart the same. 2-3 good sharp knives and a good way to touch them up as necessary.

 

[Wirehair]

congrats on the tag! Best of luck on the hunt!

 

[svnmag]

Not necessary but cool if you have the jack. GOOD LUCK: