Processing Moose Meat

Something a little different today, we are butchering a moose. Traditionally we would take the moose to a butcher but in todays world finding someone to cut the moose into steaks and hamburger is more and more difficult. The last two moose that we have harvested we have had to cut ourseleves. Moose hunting for us is a very cultural thing involving a party of hunters to harvest process and share the meat. We hunt under a tag system in Ontario and tags are awarded on points and from a quota per hunting unit. After you harvest the moose the real work begins, a moose can go close to 1,000 lbs and you have watch the temperature and hang the moose in quaters before you butcher it. You have skin and quater the moose in order to be able to cut it.

[@Kjell_H]

Great video. I've done some cutting and grinding (moose, roe deer and red deer) myself during the years.
It's alot of work already mentioned by you. Great team effort by the way.
Anyways thumbs up and greetings from Norway 🇳🇴

[@jimsandall2073]

Are you using freezer paper or pink butcher paper? To get the best freezer life ie no freezer burn you should be wrapping your meat in plastic wrap and freezer paper which is shinny on one side. Freezer paper used to be waxed on one side but now it has some type of polymer coating. The way you showed in the video is not very good for keeping out freezer burn and down right bad if the paper is just pink butcher paper like I suspect it is. Eat the meat up in a month or two and you should be fine but I bet in 4 to 6 months your going to start seeing freezer burn. Wrapped in plastic and freezer paper I have had 2 year old frozen meat without any freezer burn.
If your going to keep cutting your own meat look into a stuffer and 1 pound meat bags / chubs along with a bag taper for ground burger. Ground will freeze a lot better in the 1 lb chubs then zip lock bags. I've found 6 year old chubs of ground in my freezer that were still good as the day I put them in the freezer.