Butchering a Moose

The last moose, shot at the end of the hunting season, had hung frozen for long enough. So, on the holidays we butchered it, packaged it, and put it in the freezer.

Bringing the quarters in

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Ruth and Katarina start to cut away the bad meat and slab off the good meat

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Cleaning the meat: removing fat and bone and dividing different cuts of meat

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Grinding the tough meat; lots of hard work

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Once everything is cleaned, it is packaged in meal size portions.  The main types of meals from moose meat are: roast, steak, stew, and ground.  Really, it's the same cuts as beef, only with moose the fat and bone are not used.  Some people make sausage and jerky which are very delicious.

J. Bjorkman