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Do it yourself diy instructional meat cutting for Beginners. Moose Hunting, Deer, Elk, Halibut, Dungeness crab, spotted prawns, Prince Rupert fishing, Ling C.

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Team Wild's Carnivore: Moose Meat Special - Part 6. We visit Countryside Abbatoirs to see how the professionals handle and process large game animals such as.

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by Peg (Ontario) I recently had some moose meat given to me and one package is labeled "Back strap" what is that and how should I cook it? Thank you for your help. Moose meat cuts like this should not be used in stews or ground into mince. Moose backstraps are a premium cut of meat.

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Moose Meat as a Culinary Delight. Before diving into the intricacies of selecting moose meat cuts for cooking, let us take a moment to savor its delectable qualities. Moose meat possesses a distinct flavor profile that sets it apart from other meats; it boasts a rich and earthy taste with hints of sweetness.

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Equipment Required equipment for butchering meat includes: a sharp knife (sharpening stone and steel), freezer wrapping paper, freezer tape, marking pen, a large cutting board, two containers (for bones and meat scraps, and for burger or stew meat) and a butcher saw. For the containers, a plastic

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Saw down the backbone to halve the moose, and cut between the last two ribs to quarter it. Then, following a standard butcher's guide to primal cuts, slice and saw the meat into shapes your guests will recognize on the table.

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Aged moose meat is the best. A butcher can determine whether your meat is tough or tender. If your moose is going to be tough, no choice, lots of burger, roasts and stewing meat. We use a minute steak machine to help tenderizing. However, most moose will give a hunter lots of tasty and tender cuts. We typically get half burger half roast/steak.

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Most moose meat is consumed in an un-glamorous way, ground up or left as roasts to be accompanied by carrots and potatoes in the slow cooker. It's a daily source of protein for many families here, and it meets that need well. But while a lot of the meat is for daily caloric consumption, the moose steak is one of the best cuts of wild game there is.

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The moose meat amount obtainable ranges from 30% to 50% of its weight, determined by the weight of each cut quarter. Nevertheless, the amount of meat gathered can be impacted by factors such as bone size, condition, and meat handling. Moose meat sounds like a lot of meat.

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Irrespective of whether you have a moose, elk, or caribou, the main cuts of meat from wild animals remain the same. Here are the different part of wild animals: Head Ear Neck Brisket Chuck Shoulder Foreleg Shank Loin Tenderloin Ribs Plate Flank Sirloin Rump Top round Bottom round Tail

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3 pounds moose meat, cut into 2-inch chunks; 1 carrot, roughly chopped; 1 white onion, diced; 4 cloves of garlic, peeled and minced; 2 cups red wine (any inexpensive red will do, but look for a mild flavor like merlot or pinot noir) 2 cups vegetable stock; Oil, for sweating the onions; Dried herbs, to taste; Salt and pepper, to taste

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38 As preppers, making sure that there is plenty of food on hand is always on our minds. One way to be sure that you get enough meat is to go hunting. Hunting should be done when in season and with the proper permits. Processing your kill is part of hunting, whether you pay to have it done or you do it yourself.

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0:00 / 28:52 278 LBS of Meat | Butchering a Moose Simple Living Alaska 761K subscribers Subscribe 959K views 3 years ago We process the cow moose that Arielle harvested from our 2020 fall.

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Processing Individual Animals Now, not all cuts of meat are created equal. You can make meat processing as easy as possible if your family just wants ground meat. If you want different cuts of meat, then you will need to learn the difference in the parts of the animal and the best cut for it.

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The Department strongly suggests that all moose hunters contact a meat processor prior to the hunting season to ensure "space" for processing. As the number of permits has increased in recent years, the capability of the available meat processors to meet this demand appears to be nearing capacity.. J&J Meat Cutting: 39 Bradley St: 207.

For The Love of Moose Meat

Rob takes you through skinning and into a professional butcher shop to cut the moose quarters into BBQ delights.