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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.