Good butcher for moose

Fletch, I'm a union thug also, not sure what that matters though.
Yes,as I said remove the meat from the bone and you get approximately 1/2 the weight.
Also a smaller , younger moose tastes much better than big old bull , that's screwed to death:)

Also there's a good butcher around here who says you have to use thick plastic (7 mils I think) to keep the freezer burn away.
 
I have participated in moose hunts where due to volume we just couldn't cut them ourselves. And I have been very disappointed in the results. Mislabeled cuts was a real problem and poor meat in the stew that should have been ground, bad roast cuts, you name it. I much prefer to cut at home. My wife and I have done a whole Roosevelt elk ourselves. But you need a cool place to store that amount of meat because it'll take you three days. I had my steel garage door removed and the wall closed in and the darn garage is too warm to store meat now.

It was too warm to hang a moose in camp in 2012 so we took it to a butcher in Smithers who charged us a very modest per pound fee to cut if we helped wrap. Great deal. In addition he saved every bone for me and even cut them up into soup pt sizes for me. My wife insists of saving every bone because she is an avid soup-maker.

Now those were good cuts. We saw every one being made and wrapped and labeled them ourselves. PM me if you're in BC and need a butcher in Smithers. The guy is efficient, hilarious and a great barber shop quartet singer too!

Oh, we have a pressure canner and tons of jars and sometimes make roasts and jar them and can 'em. Started doing that with my first bear in 1976 when we had no freezer.
 
kuntao said:
Hi Guys

Finally have the opportunity for a moose hunt this fall and would like to know where you take yours for butchering. Now before you start giving me recommendations about doing it myself I live in an apartment where it just wouldn't be practical. Anyone know a good place in the Hamilton Ontario area?
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I'm trying to imagine how long a drive you will have to make between your hunting area and Hamilton. I hope its very cold when you do it and you must get it skinned ASAP. It will hold too much heat even if its cold out. Sorry if you know all this but better to be safe. I'm thinking minimum 8 hour drive plus the time after you get it until you start the trip home. I'm loving my moose pot roast tonight and peperoni for desert. Best meat ever and it made it through 27 C temperatures in the afternoon getting home. Cache Creek inferno.
 
I can have a moose deboned in 3 hours. Then the roasts are wrapped in paper. The steaks are wrapped in paper. The stew meat is either ground or saved as stew meat. 5 guys took 3 1/2 hours to cut and wrap a whole moose. Mind you it is the 5th moose I have butchered. Totally deboned moose meat, except for the ribs. It could be done right at the camp if you took a freezer. 2 saw horses and a sheet of 3/4 plywood, 2 layers of 6 mil plastic for a work surface, stapled down. Victorinox knives and a good steel. Oh and save $600 - $900 bucks.
 
tigrr said:
I can have a moose deboned in 3 hours. Then the roasts are wrapped in paper. The steaks are wrapped in paper. The stew meat is either ground or saved as stew meat. 5 guys took 3 1/2 hours to cut and wrap a whole moose. Mind you it is the 5th moose I have butchered. Totally deboned moose meat, except for the ribs. It could be done right at the camp if you took a freezer. 2 saw horses and a sheet of 3/4 plywood, 2 layers of 6 mil plastic for a work surface, stapled down. Victorinox knives and a good steel. Oh and save $600 - $900 bucks.
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You are talking sir !!!
 
kuntao said:
Hi Guys

Finally have the opportunity for a moose hunt this fall and would like to know where you take yours for butchering. Now before you start giving me recommendations about doing it myself I live in an apartment where it just wouldn't be practical. Anyone know a good place in the Hamilton Ontario area?
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This comes up every year around this time. I'll tell you the same thing that I told AbdullahD...you can do it yourself. Even a moose becomes portable quite easily and if you choose to be a little more adventurous you can stash the quarters in the bathtub and work on one at a time.

You will get a better product and have the satisfaction of doing it yourself.
 
Ardent said:
Without googling I'm curious what bottled moose is? If it's anything like canning sounds like a great way to ruin good meat. :p
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You take a mason jar,fill it 3/4 ways up,put in a piece of pork fat,boil the jars for 3 hrs.
You then have cooked meat,ready to go.
Makes even the toughest meat,nice and tender.
Also you can chunk up some meat ,and make a few moose pies:)
 
BigUglyMan said:
Newfie stuff. It's a great way to ruin good meat.
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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
 
Canning and bottling has its place, and imop, that place is when you can't eat the meat either fresh or "fresh from frozen".....

Moose and venison provide delicious meat that, in my opinion, beats beef hands down.......

I don't can my meat, but I do put "lower" cuts in the crock pot for pot roasts, and I grind some of the lower cuts for awesome spaghetti.... with venison, some cuts get turned into smoked sausage which the kids and I enjoy......

I do think some moose or deer meat bottled or canned with a gravy in the interest of making a stew would be cool...... just don't know enough about it to make a call.....
 
Agram meats on trafalgar in Georgetown. We usually get our deer done there. The deer cost around $90 last year. I am not sure what a moose would be but I am sure it would depend on the size of the moose. Make sure your tag stays on the moose because the ministry goes by there. The ministry checks tags and asks who dropped it off if something is wrong. Butcher told me how some guys would just attach the blank yellow part of the tag onto the deer and they get busted doing that.
 
A bull moose here costs $300-400ish for basic cut and wrap. Money well spent, and I'll take frozen ground over canned any day for general usage protein. Really not big on canned meat, unless it's loaded with salt and can be marketed as corned. I'm not seeing a difference between the "bottled" and canned processes from that description. Seems like hangovers from times when we didn't have electric appliances. Or places still found without alternating current electric appliances.
 
Superbrad said:
Canning and bottling has its place, and imop, that place is when you can't eat the meat either fresh or "fresh from frozen".....

Moose and venison provide delicious meat that, in my opinion, beats beef hands down.......

I don't can my meat, but I do put "lower" cuts in the crock pot for pot roasts, and I grind some of the lower cuts for awesome spaghetti.... with venison, some cuts get turned into smoked sausage which the kids and I enjoy......

I do think some moose or deer meat bottled or canned with a gravy in the interest of making a stew would be cool...... just don't know enough about it to make a call.....
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I like to cut off the choice steaks, get a few packs of hot sausages made, and bottle some of the tougher meat. A couple of dozen bottles , last me a full yr.
It's fairly easy , put the cubes of meat on a mason jar and boil for 3 hrs. My pot holds about 8 bottles.
After 3 hrs, you put the bottles on the counter top, until you hear the lids pop.
You can add,whatever you like,in the bottle, before boiling. Honey garlic, veggies,etc.
I just pre fee the meat. You can just open a bottle of meat, throw it in the frying pan and add some potato slices. You them have a quick meal.

And you should try moose pie, it's one of my favorited.
 
DBeato said:
there is a good guy up in Copetown who did a deer for me about 8 years ago, good setup and you help him do it. Stop in at Al Simmons gun shop or call them. he use to have cards sitting there or PM me later and I will try and remember to find the card
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Al Simmons gun shop?!! I haven't heard that name in 30 years! That used to be one of the go-to stores for trap and skeet shooters all across Ontario back in the day! I can remember guys wearing "straight trap/skeet" patches from Simmons store. Incredible to know they are still around!
 
Where's the OP?

I would call Richard Porter at http://www.fairchildfarm.com/ and see if he might want to help you out or point you in the right direction.

When I lived in TO the only meat I bought was his grass-fed beef and he is a great guy who might know someone willing to help out.

The beef is EXCELLENT by the way, in case you don't get a moose.
 
Although I enjoy some NF style prepared stuff, thanks to Red McEachren. I don't think I want to spend 6 days canning/jarring 300 pounds of moose meat.
I have a freezer!!
 
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