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:

 

[5575]

My family had 3 bull tags in 4 years, pretty wild right. Its really not that difficult, to deal with them. Just be prepared in advance because its a long day and night once its on the ground.

 

[v193]

A lot of advice on here, what's the original posters thoughts, any engagement?

 

[measure-it]

To me, ND moose is the finest wild game meat in both texture & taste. Adult moose can be a bit tough and very lean. Low & slow is ideal cooking method, adding some moisture along the waylayer bacon over the top of the cuts....or braise in lots of strong black coffee & covered). Coffee has a bit of acidity to break down the fibers without imparting a coffee flavor. covered in regular yellow mustard or mayo can work too. Too good to put steaks & roasts into grind for burger or sauage...you'll have plenty of other scrap cuts for that. But most of all, enjoy LOTS of good eats!!

 

[Allen]

My only other suggestion is that if you don't eat at home often enough to devour an adult moose in a year, make sure you wrap the heck out of your meat.

I had mine professionally cut up, so they gave me the burger back in the plastic tubes and the steaks and roasts were wrapped in cellophane and then freezer paper.

I took it all and vacuum sealed the meat once I got it home. Even the burger tubes will get slight freezer-burn spots on them over time as banging around the frozen tubes will knock tiny holes in the wrapping. Vacuum sealing them helps minimize this and you can easily store double-wrapped meat for over 2 years.

 

[Rut2much]

This makes me miss having freezers full of moose burger already. I probably made the prices of hamburger helper and kraft Mac n cheese go up myself for that year+.