Best saw to split a moose
- Thread starter g-manz35
- Start date
BigUglyMan
CGN Ultra frequent flyer
- Location
- New Scotland
I'm with you. Bone-in meat tastes like crap. It doesn't take much time to cut the meat off the ribs and leave the bones in the bush and it's good to add to the sausage or burger pile.
I'd never used the gutless method until I shot my muskox last spring. Worked nicely. Not sure that I'd bother on a smaller animal like a deer or caribou but it seemed pretty easy on the muskox.
BigUglyMan
CGN Ultra frequent flyer
- Location
- New Scotland
You need to try out a bison and report back. Winch cable did a tidy job of it when we reached an impasse with the knives.
BigUglyMan
CGN Ultra frequent flyer
- Location
- New Scotland
Remind me not to moose hunt with yew!
............krottichie ole fart..............
Same here, a couple of small hatchets- tap, tap, tap...
No chips or chards any worse than a chain saw-my opinion only.
Chainsaw does work good, I'd prefer a dedicated unit for it though, that's why I use the axes..
Meat saw works but they wander on me...
Not to twist the thread but a wheeled cart makes it easy to get back to the truck with it if your alone or a stretcher if you got a buddy (s)
Never actually shot a moose, have you. Two guys carry a moose on a stretcher???? Now THAT I would like to watch.
Moose Masher
CGN Regular
- Location
- Oak Hammok Manitoba
MIRAMICHIER
CGN frequent flyer
- Location
- Miramichi,Nb
Makita 18 Volt ion Recipo saw works great,you'll need a 12 " blade much better than a hand saw or axe.But who carries around a cordless saw in the woods ????
You just reach in an grab the tenderloins through the flank...easy peasy. I personally don't take heart and liver in situations where I'm required to use the gutless method but obviously if you want them, you'd need to open up the cavity.
This ^^^ If you don't mind breaking a sweat.
And this ^^^ is you're lazy and/or a gadget or tool geek...
Most important thing regardless of what you choose is that all the hide and fur must be removed or at least partially skinned and folded out of the way. Nothing gums-up a saw (hand or power) more than hide or fur.
Agreed...they are a treat
07blackwater
CGN Ultra frequent flyer
- Location
- Port Coquitlam, BC
This is what I use as well.
A recip saw works great as long as the meat has set but if it's fresh they just pull tendons back and forth and you get nowhere.
I'm not lucky enough to live close to where I hunt. If I did I'd employ all the gutless methods I've learned here (and I'm not being a prick, I'm dead serious) but when an animal is going to hang for 2 weeks, quartering and bagging is the best option IMHO. The less meat that will be subjected to air the better.
Oh, and another thing. For Christ's sake, leave the fat on your tenderloin. It keeps it moist and the whiskeyjacks have something to pick on.
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You can hang shoulders and hind end legs, no problem. If you want to age the backstraps you can do it on a rack, like the fine steakhouses do. Or just cut them up
07blackwater
CGN Ultra frequent flyer
- Location
- Port Coquitlam, BC
You can hang shoulders and hind end legs, no problem. If you want to age the backstraps you can do it on a rack, like the fine steakhouses do. Or just cut them up
I find after a few weeks there's a lot of meat loss due to dehydration because of the low humidity where I hunt. My preference is to keep the animal as intact as possible to prevent it.
Like I said, it's just my preference and nothing more.
Moose Masher
CGN Regular
- Location
- Oak Hammok Manitoba
I prefer not to split the spine.
You can break a moose down nicely with a knife and an axe, or hatchet.
The axe is only for splitting the pelvis.
On a smaller moose I take the pelvis off where it meets the backbone, and remove the neck, this is all done with a knife..
On a larger moose, I also cut the rib section at the 3rd rib to keep the weight manageable.
You can break a moose down nicely with a knife and an axe, or hatchet.
The axe is only for splitting the pelvis.
On a smaller moose I take the pelvis off where it meets the backbone, and remove the neck, this is all done with a knife..
On a larger moose, I also cut the rib section at the 3rd rib to keep the weight manageable.
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We use the hand meat saw as well or a buck saw with a finer blade. Have found it works well to cut down on hair and dirt to skin the whole moose first starting on one side then rolling the animal over. Now you have a big tarp to keep the meat clean. Then removing the gut pile.
Then the legs. Then sawing down the back bone to divide up the body. Chainsaw with the hide on makes the hair fly everywhere.
Then the legs. Then sawing down the back bone to divide up the body. Chainsaw with the hide on makes the hair fly everywhere.
A hunting partner of mine split a moose down the spine with the saw blade on his swiss army knife, and heartily recommends better planning than that.
I have used both a regular carpenter's saw, and a folding pruning saw, and can not recommend either over a meat saw.
Chainsaw through hair? Bloody heck! All for want of three or five minutes with a knife to split and peel back the hide.
Seems a poor trade, spending all the time cleaning what could be prevented. Even with a pressure washer.
Cheers
Trev
I have used both a regular carpenter's saw, and a folding pruning saw, and can not recommend either over a meat saw.
Chainsaw through hair? Bloody heck! All for want of three or five minutes with a knife to split and peel back the hide.
Seems a poor trade, spending all the time cleaning what could be prevented. Even with a pressure washer.
Cheers
Trev
