Some Questions on Field Dressing Moose

07blackwater said:
I call BS again unless you mean without skinning and it's a small one.
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Blackwater, give it a rest. It can be done just as the above posters describe(especially when not skinning), its not rocket science. Have done it many, many times myself and with hunting partners on deer, elk, moose and sheep. I am speaking about the gutless method without skinning but still removing rib meat and tenderloins. Most backpack hunters will tell you the same, especially if they have spent much time packing animals out of the bush.

Sounds like you need more time with a knife in hand...

Just did an elk on the weekend in about an hour. If it wasn't so freaking cold and the animal wasn't half frozen we would have been done in half that time.
 
Just to be clear I am talking about gutting, halving then quartering and then skinning in an hour (The gutless method is illegal here). However you can see by my pics our moose are relatively small. That little cow was 92 lbs in each front quarter. Shortly after that pic was taken I halved her up and then quartered and skinned her at home.
 
davemccarthy707 said:
Just to be clear I am talking about gutting, halving then quartering and then skinning in an hour (The gutless method is illegal here). However you can see by my pics our moose are relatively small. That little cow was 92 lbs in each front quarter. Shortly after that pic was taken I halved her up and then quartered and skinned her at home.
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That's the best eating kind of moose as far as I'm concerned dave.
 
davemccarthy707 said:
That moose was one of the best moose I have ever tasted. Melt in your mouth. Oddly enough that little cow had half inch thick fat in places. She must have been a barren cow.
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Some years in region 7 in BC here we've taken some really old dry cows that were awesome eating. I think it has more to do with what they're eating.

The bull we got this year had bruises on his shoulders from fighting but he isn't gamey at all. Tender too.
 
davemccarthy707 said:
Just to be clear I am talking about gutting, halving then quartering and then skinning in an hour (The gutless method is illegal here). However you can see by my pics our moose are relatively small. That little cow was 92 lbs in each front quarter. Shortly after that pic was taken I halved her up and then quartered and skinned her at home.
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Curious why the gutless method is illegal.
 
I hunted with a NFLD outfitter that, along with his brother, had my 42" bull gutted, quartered and loaded under 20 minutes. They are doing 25-40 moose per season, for the last 21 years, so lots of practice.
 
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This is a pretty big northern BC moose. We didn't skin the legs right there as it was getting dark.. Less than 30 minutes cutting off the legs, loins and ribs. Didn't skin it until back in camp. As you can see, the rib meat has been removed.

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bearkilr said:
Just take your time skinning. Bad things happen when you've got a couple guys with knives rushing, even when they're experienced.
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Yeah, keep your left hand away from the knife, but skinning is easy and fast with a sharp knife and good technique. 30 minutes skinning a moose may be fine for guys that only do it once a year, but it's slow for those that have lots of experience with a knife.
 
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