Tough moose meat
Has anyone ever had experience with harvesting a moose and everything being tough and chewy ? I mean this was a small cow shot in farmland area basically grain fed ... but I mean the tenderloins and backstraps have been like bootleather lol it’s just weird first time ever for me . The cow was young ... I don’t know.
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There are other possible factors at play, was the animal stressed? Perhaps it had just been pushed, was the shot good and a quick kill? Was it aged? How was it butchered?
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Was it aged at all? I would age it 4-7 days before cutting it.
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Sous vide
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Did you wait until rigor mortis had resolved before cutting? You should be able to move the joints of the legs. That is the most important step of aging meat. Anyway, there’s plenty of solutions:
Wet age: let a serving sit in the fridge in a vac-sealed package (yes it has to be vac sealed, not wrapped or bagged) for a week before eating. My preferred technique as I can’t stand the waste of dry aging. Freezer age: let it sit in the freezer for at least a year, more if possible. The aging process (lysosomes breaking down muscle tissue) continues at a very slow pace Slow cook, pressure cook, braise, double grind and make sausage, cut cross grain and make jerky. You might have to give up the idea of a rare steak for this animal but once you get into it there are many more interesting preparations anyway. |
Just age it in your fridge and forget about hanging it for days in your non temp controlled garage. It’s not to late to age it now that it’s cut and wrapped.
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Sounds like a lot of moose cutlets
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Yes, have had very tough meat from a big old cow moose one year. Honestly just got used to the tough meat :) don't mind it, just takes a bit more chewing time haha.
Think it was because of a spine shot (unintentional), which required a finishing shot. That's just a guess. |
aged?
From what I've read moose doesn't get better aged.Run the works through the grinder and make sausage.I am doing that from now on.I did a whole
3 year old cow into sausage. |
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Pressure cooker will make any meat tender.
15 years ago my brother phoned and offered buffalo meat. Just pay to wrap it. For sure I said. While later 850 Lbs of the toughest meat I've ever tried to eat showed up. The ground was amazing but the pressure cooker became my friend to deal with the rest. |
Hunt for the Runt...
I got my little dink bull this year & he is VERY good eating...one of the best eating animals I’ve ever had...shot the sucker right in a swamp....seems like moose feed in swamps like deer feed in grain fields in the early/late hours of the day....don’t know if it was that swamp grass that made him so tasty and tender but damn he is good eating...think he was a 2.5 year old bull.
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Cold shorted had that happen to myself once on a moose I killed in - 37 google it up for the real explanation
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cow must have been hot on the hoof for some miles..... |
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Wet age everything a minimum of 3 weeks. Works wonders.
I believe wet aging still works after frozen but I would only consider it on pieces you won't refreeze. Other then that insta-pot, jerky or sausage. |
to each their own but
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I use a slow cooker , will soften the tough meat ,
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He probably shot it with something other than a 30-06
THAT will always result in tough meat |
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