How to Trim Moose Meat in Preparation for Cutting, Wrapping, and Freezing

Moose meat is a staple in many homes. Many people depend on moose meat to feed their families and to supplement their food budgets. A moose is a large animal with a lot of meat, and a whole moose is usually divided into several sections to make it easier to handle. A moose is normally divided into two front quarters and two hind quarters, plus the ribs and the neck.

Moose meat is considered healthier than beef because it is generally much leaner than beef and there is not the worry of hormones or diseases (mad cow disease, for instance) caused from their feed supply. But getting moose meat ready for the freezer is a lot of work.

This article will show how to trim a properly aged moose quarter in preparation for cutting, wrapping, and freezing the meat.

Difficulty: Moderately Challenging

Instructions

Things You'll Need:

• Several sharp knives
• Knife sharpener
• Helper to assist in carrying the meat to the work area
• Sturdy work table(s)
• Containers or pans for the trimmed meat
• Frying pan, cooking oil, and spices (optional but recommended)
• Paper towels
• Hot water, for occasional clean-up
• Rubber gloves, optional
• Large garbage cans with trash can liners
• Band Aids

1. 
    
   Moose meat quarters, ready to be trimmed.

   Prepare your work area. This area can be inside your home on the kitchen table, or in a garage, shed, or other out-building. For the comfort of the people trimming the meat, it is helpful if the building is heated.
   
   Make sure the table is clean and clear of any unnecessary items. Make sure your knives are sharpened and ready and have a knife sharpener available.
   
   With the help of an assistant, bring a moose quarter in and place it on the work table.

2. 
    
   Trim off anything you wouldn't want to eat.

   With a sharp knife, begin trimming off the top (dried) layer of moose meat. Trim off any excess fat and gristle. Trim off anything you wouldn't want to eat.

3. 
    
   Turn the moose quarter over and trim the other side.

   When one side of the moose quarter is completely trimmed, turn it over and trim the other side.

4. Following the natural lines of the meat cut out sections of the meat. Continue cutting out sections of the meat until you have removed all the meat from the bones.

5. 
    
   Cut these large pieces of moose meat into steaks, roasts, or whatever you want.

   Further trim the meat sections by cutting off any excess fat, gristle, or other undesirable parts that you wouldn't want to eat. Dispose of the undesirable parts in the trash cans. You are left with large (and not so large) pieces of trimmed meat.

6. 
    
   Moose meat--ready to wrap and freeze.

   Cut these pieces of meat into steaks, roasts, stew meat and/or hamburger meat, trimming off any undesirable parts, if necessary. Your meat is now ready to wrap and freeze.

Tips & Warnings

• Part of the fun of cutting moose meat is sampling it as you go. Plan to cook a few moose steaks while you work. If you make burger or sausage, plan to sample that as well.
• Plan to change the trash bags fairly often. Moose scraps get very heavy.
• Use caution when working around sharp knives.

[ermadoris]

on 9/30/2009 Great article. Love the photos. It looks easy!