|
|
12-12-2019, 01:12 PM
|
|
|
Join Date: Aug 2013
Posts: 296
|
|
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.
|
12-12-2019, 01:15 PM
|
|
|
|
Join Date: Jun 2011
Location: Morrin alberta
Posts: 1,450
|
|
Quote:
Originally Posted by LongRangebugler
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.
|
I’ve experienced that on big old bulls. Did your cow run a ways by chance? How long did you hang your moose? Tenderloin should be tender even right after shot. Only thing I can think of is it ran a ways and muscles constricted prior to her demise
|
12-12-2019, 01:16 PM
|
|
|
Join Date: Jan 2009
Location: Airdrie
Posts: 2,377
|
|
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?
|
12-12-2019, 01:16 PM
|
|
|
|
Join Date: May 2007
Location: WMU 303
Posts: 8,493
|
|
Was it aged at all? I would age it 4-7 days before cutting it.
|
12-12-2019, 01:17 PM
|
|
|
|
Join Date: Jun 2011
Location: Morrin alberta
Posts: 1,450
|
|
Quote:
Originally Posted by slough shark
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?
|
So exactly what I said lol
|
12-12-2019, 01:18 PM
|
|
|
|
Join Date: Dec 2012
Location: Airdrie
Posts: 1,490
|
|
Sous vide
|
12-12-2019, 01:18 PM
|
|
|
|
Join Date: Jun 2011
Location: Morrin alberta
Posts: 1,450
|
|
Quote:
Originally Posted by CNP
Was it aged at all? I would age it 4-7 days before cutting it.
|
2 weeks average. At around 0 -2. Sometimes 3 weeks
|
12-12-2019, 01:24 PM
|
|
|
|
Join Date: Aug 2011
Posts: 5,168
|
|
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.
__________________
“Nothing is more persistent than a liberal with a dumb idea” - Ebrand
|
12-12-2019, 01:28 PM
|
|
|
Join Date: Jan 2012
Location: Calgary
Posts: 1,522
|
|
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.
|
12-12-2019, 01:29 PM
|
|
|
|
Join Date: Mar 2008
Location: Caroline
Posts: 7,274
|
|
Sounds like a lot of moose cutlets
__________________
Two reasons you may think CO2 is a pollutant
1.You weren't paying attention in grade 5
2. You're stupid
|
12-12-2019, 01:31 PM
|
|
|
|
Join Date: Jun 2011
Location: Morrin alberta
Posts: 1,450
|
|
Quote:
Originally Posted by MountainTi
Sounds like a lot of moose cutlets
|
A friend of mine started getting all his elk and moose steak tenderized at the butcher. Said it was the best thing he ever did. I’m going to try it this year with my moose
|
12-12-2019, 01:46 PM
|
|
|
Join Date: Jan 2009
Location: Airdrie
Posts: 2,377
|
|
Quote:
Originally Posted by Rhino81
So exactly what I said lol
|
2 people can type at the same time lol
|
12-12-2019, 01:51 PM
|
|
|
Join Date: Apr 2015
Posts: 451
|
|
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.
|
12-12-2019, 01:52 PM
|
|
|
Join Date: Jan 2008
Posts: 4,333
|
|
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.
|
12-12-2019, 01:56 PM
|
|
|
|
Join Date: Jun 2011
Location: Morrin alberta
Posts: 1,450
|
|
Quote:
Originally Posted by slough shark
2 people can type at the same time lol
|
I suppose they can lol my bad
|
12-12-2019, 02:07 PM
|
Banned
|
|
Join Date: May 2009
Location: Communist state
Posts: 13,245
|
|
Quote:
Originally Posted by Pioneer2
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.
|
Where did you read that?
|
12-12-2019, 02:09 PM
|
|
|
Join Date: Oct 2008
Location: Location
Posts: 4,961
|
|
Quote:
Originally Posted by Pioneer2
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.
|
Decomposition does not discriminate between ungulate species. Properly aging meat is vital to obtaining the best finished product possible. I age usually 2 weeks in a temp controlled environment. Our meat is never tough.
|
12-12-2019, 02:09 PM
|
|
|
|
Join Date: Jun 2011
Location: Morrin alberta
Posts: 1,450
|
|
Quote:
Originally Posted by Pioneer2
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.
|
well from what you read and what I eat I would say you have been reading false sources. Moose most certainly get tastier and more tender dry aged for 2-3 weeks and that is a fact. Need the right temps but dry aged is the way to go
|
12-12-2019, 02:18 PM
|
|
|
Join Date: Jun 2012
Posts: 143
|
|
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.
|
12-12-2019, 02:21 PM
|
|
|
|
Join Date: Aug 2009
Location: AB
Posts: 6,638
|
|
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.
__________________
|
12-12-2019, 02:22 PM
|
|
|
Join Date: May 2016
Location: Calgary
Posts: 532
|
|
Quote:
Originally Posted by Dubious
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.
|
Unless it has been frozen, once the meat is frozen the aging process stops
|
12-12-2019, 02:25 PM
|
|
|
Join Date: May 2007
Posts: 279
|
|
Cold shorted had that happen to myself once on a moose I killed in - 37 google it up for the real explanation
|
12-12-2019, 03:04 PM
|
|
|
Join Date: Nov 2007
Location: YEG
Posts: 720
|
|
Quote:
Originally Posted by tony d
Cold shorted had that happen to myself once on a moose I killed in - 37 google it up for the real explanation
|
What he said. Every hunter should understand cold-shortening, how it’s caused and how to avoid, mitigate and reverse the effects. For myself, it’s sometimes meant that I avoid taking the hide off and exposing meat to quite cold air when field dressing and hauling out. Generally that’s not doable with large critters killed in November or later though, necessitating longer hanging / ageing times.
|
12-12-2019, 03:11 PM
|
|
|
|
Join Date: Dec 2012
Location: At the end of the Thirsty Beaver Trail, Pinsky lake, Alberta.
Posts: 24,620
|
|
Quote:
Originally Posted by CNP
Was it aged at all? I would age it 4-7 days before cutting it.
|
not the tenderloins....OP said the whole moose so far is chewy and tuff...only explanation is that he forgot to put his teeth in.
cow must have been hot on the hoof for some miles.....
__________________
Be careful when you follow the masses, sometimes the "M" is silent...
|
12-12-2019, 03:44 PM
|
|
|
|
Join Date: Mar 2015
Location: Okotoks
Posts: 775
|
|
|
12-12-2019, 04:05 PM
|
|
|
Join Date: Feb 2009
Location: Edmonton
Posts: 2,748
|
|
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.
|
12-12-2019, 04:05 PM
|
|
|
Join Date: Jan 2008
Posts: 4,333
|
|
to each their own but
|
12-12-2019, 04:17 PM
|
|
|
Join Date: Aug 2008
Location: Kitscoty,Alberta
Posts: 546
|
|
I use a slow cooker , will soften the tough meat ,
|
12-12-2019, 04:22 PM
|
|
|
|
Join Date: Mar 2008
Location: Caroline
Posts: 7,274
|
|
Quote:
Originally Posted by Rhino81
A friend of mine started getting all his elk and moose steak tenderized at the butcher. Said it was the best thing he ever did. I’m going to try it this year with my moose
|
I bought a cutlet machine last year. Always have pork cutlets on hand, don't need a knife to cut them, just use your fork. Will be nice to have for my next old tough moose..
__________________
Two reasons you may think CO2 is a pollutant
1.You weren't paying attention in grade 5
2. You're stupid
|
12-12-2019, 04:46 PM
|
|
|
|
Join Date: Sep 2008
Location: Edmonton Alberta
Posts: 9,620
|
|
He probably shot it with something other than a 30-06
THAT will always result in tough meat
|
Posting Rules
|
You may not post new threads
You may not post replies
You may not post attachments
You may not edit your posts
HTML code is Off
|
|
|
All times are GMT -6. The time now is 12:01 AM.
|