Good butcher for moose

Brianma65 said:
If you ate as much moose as We do,you would find a lot of diff ways to prepare it.
But ,I doubt you could tell the difference between moose or sheep....

There's a song ,that comes to mind.
I kinda of associate to you.
Aunt Martha's sheep...LOL
Click to expand...

Up here in northern bc we eat moose meat daily....IMHO bottling it is wrecking good meat. Unless you don't have a freezer. :)
 
hawk-i said:
Up here in northern bc we eat moose meat daily....IMHO bottling it is wrecking good meat. Unless you don't have a freezer. :)
Click to expand...
Oh, I have a freezer, and there's nothing wrong with a 6 month old freezer steak.
As I said , I don't eat a lot of moose, a dozen bottles, a few steaks, and a couple moose pies, per yr.
I'd much rather a rib eye. But ,to each there own.
 
Cut it up yourself and be guaranteed you are getting your own moose back. Or use a butcher who allows you to assist. I have very fond memories of my time in the Lynn Lake Farley mine. Over 500 Newfies worked there. Quite a treat when they came back from a time off with a case or two of salmon and also bottled moose with gravy and onions. Coupled with copious quantities of crappy pilsner beer and black rum, the bunkhouses smelled quite bad in the morning. Come to think, so did some of the guys on the cage headed underground.
 
I'm starting to think we're talking about Prime rib, it's only a moose ffs, cut it up and eat it,give it away,or whatever.. Or make 500 lbs of jerky,can't go wrong there:)
 
Hey, I should be doing a few bottles of moose up , in the next month or so.
Anybody wants to try one, let me know, I'll send you one.
Free ,,:

I don't mean all of CGN either:)
 
Get the 1 HP grinder Cabela's sells, buy a big roll of freezer paper at a butcher supply store, masking tape, Sharpie, a Victorinox 6" boning knife and one of the V-notch carbide sharpeners. That's all you need. Cost will be $600 or so and last for years.
Debone, separate the muscles and cut off all the fat and silver skin. Keep the large chunks from the hind quarters and front quarters as roasts, cut back straps and tenderloins and the rest goes to burger and some of the nicer small pieces for stew meat. Works for any wild game and super simple. I've never taken wild game to a butcher, and I sure as hell won't boil moose meat. :puke: :)
 
My butcher who is super anal, charged me 250.00 for a medium sized moose cut bone out and double wrapped. The sausage place was a whole other story charging 3.25 to 3.50 per pound depending on the type of sausage. I'm not telling the butcher he is too cheap. It's his passion.
 
You must log in or register to reply here.
Back
Top Bottom