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A 1,600-lb (726-kg) moose will dress out at about 950 lbs (431 kg), yielding approximately 500 lbs (227 kg) of meat. Alaskans and nonresidents annually harvest 6,000 to 8,000 moose, which translates into about 3.5 million pounds of usable meat. Only bull moose have antlers.Your prime steaks or boneless chops come from this part of the moose. Expect 24 good-sized sirloin steaks, about two pounds each.how many pound in a moose – Alberta Outdoorsmen Forum. Completely boned out meat you will net 30-32 percent of most animals.
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How many steaks are in a moose?
Your prime steaks or boneless chops come from this part of the moose. Expect 24 good-sized sirloin steaks, about two pounds each.
How much meat is on a moose Alberta?
how many pound in a moose – Alberta Outdoorsmen Forum. Completely boned out meat you will net 30-32 percent of most animals.
How much is a moose steak?
But moose meat is expensive:
Say about $1,000.00.
How much meat is on a bear?
A 350-lb (159-kg) black bear will dress out at about 210 lbs (95 kg), yielding about 120 lbs (54 kg) of meat.
Does moose taste like beef?
Take one look at a moose, and you’ll begin to see what it might taste like as well. They’re as large as a cow, but still most closely resemble a deer — giving them a lean, beefy flavor that still has the characteristic sharp and gamey taste of wild deer.
Does moose taste good?
Moose doesn’t taste like chicken! The meat is very dense, and because all their fat is stored between the hide and the muscle the meat is very, very lean. It tastes like its habitat — moose eat a lot of willow, so to me it tastes like willow buds smell in the spring. It has a strong “gamey” taste, most people say.
Can you buy moose meat in Canada?
You can buy moose meat ( especially stew) in many restaurants in Newfoundland.
How much does it cost to hunt moose in Alaska?
Alaska Moose Draw
As a basic rule of thumb, expect $7,000-$10,000 per hunter for a self-guided hunt that includes charter plane flights, camp gear, and raft rentals or expect $22,000+ for a fully-outfitted hunt.
What is considered a trophy moose?
Big trophy moose of all three classes tend to have the main palms lying flat to produce a wide spread, whereas smaller antlers are more apt to show cup-shaped palms and a narrow spread. The ear tips of a mature bull when laid flat are roughly 30 inches wide, with ears themselves being 9 – 10 inches.
Is moose better than beef?
Low-Fat — Moose meat is virtually fat-free, containing only one gram of fat per serving, and of that one gram, less than half of it is saturated fat (the bad kind of fat that raises your LDL cholesterol levels). Thanks to its lack of saturated fat, moose meat is a much better choice than beef and other fatty meats.
What meat is better moose or elk?
Those who are turned off by gamey flavors may be tempted to stay away from elk, but farm-raised elk meat is barely gamey at all when compared to moose or deer. Plus, elk meat is nutrient-dense, low in calories, high in protein, thiamine, phosphorus, zinc, selenium, among other nutrients.
Are moose steaks good?
It’s a daily source of protein for many families here, and it meets that need well. But while a lot of the meat is for daily caloric consumption, the moose steak is one of the best cuts of wild game there is. It’s the first meal I look forward to right after killing a good bull.
Are Wolves edible?
Many people consider wolf meat to be inedible because lots of people have cemented that rule in their heads, and it has been passed down through generations. However, wolf meat is in fact edible and it can be cooked and prepared to be enjoyable.
What is the healthiest wild game meat?
Deer, elk and antelope are good sources of iron niacin and riboflavin.” The mixture of fats found in wild game including venison and elk meat help lower cholesterol and reduce other chronic disease risk.
Can you survive on moose meat alone?
You would die eating only moose or elk meat too… While there is certainly a lot of value in all wild meat, there are certain things (carbs, sugars and other essential vitamins) meats lack that you need to get elsewhere…just ask Brock Lesner.
How much does it cost to butcher a moose in Alberta?
| Elk & Moose | $1.20/lb. |
|---|---|
| Deer (min. 100lbs.) | $1.20/lb. |
| Antelope | $89.00/ea. |
| De-boning (Deer Only) | $80.00/ea. |
Can you sell wild meat in Alberta?
Alberta’s Meat Inspection Act requires all animals destined for sale to be killed and processed in a provincially approved slaughterhouse. The law also applies to animals that have been killed on a hunt, meaning that restaurants aren’t allowed to sell wild game to their customers.
Moose Hunting Information, Alaska Department of Fish and Game
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Meat-lover’s guide to eating moose • Outdoor Canada
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how many pound in a moose – Alberta Outdoorsmen Forum
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Moose Meat – Vermont’s Most Expensive Meat
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Black Bear Hunting Information, Alaska Department of Fish and Game
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Please describe how much meat you get from a bull moose – 24hourcampfire
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How much meat to expect from your harvest – Ontario OUT of DOORS
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how many pound in a moose – Alberta Outdoorsmen Forum
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Meat Yield from Big Game Animals (With Stats for all Game!) – Backfire
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Moose | Health and Social Services
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- Most searched keywords: Whether you are looking for Moose | Health and Social Services With a single animal yielding as much as 300 kg of meat, moose continues to be a staple food source for many families. What do we know about moose? View PDF version here. Moose is an important food source in northern diets. Moose provides many nutrients which help build and repair body tissues in order to keep us healthy. The moose provides materials for clothing and crafts. With a single animal yielding as much as 300 kg of meat, moose continues to be a staple food source for many families. What do we know about moose?
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Moose Meat – Vermont’s Most Expensive Meat
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Moose Hunting Information, Alaska Department of Fish and Game
Tracks Two crescents shaped halves with two dew claws. The tips leave a deeper impression in snow or on soft ground. Scat Depends on the season and food source. Pellet shape is directly related to the moisture content in the food. In winter, pellets are hard and dry.
Heavy bodied and long-legged, with a drooping nose, moose (Alces alces) are the largest members of the deer family. They range in color from golden brown to almost black, depending upon the season and the age of the animal. Full-grown males (bulls) stand almost 6 ft (1.8 m) tall at the shoulder, and males in prime condition weigh from 1,200 to 1,600 lbs (542 –725 kg). Adult females are somewhat smaller and weigh 800 to 1,300 lbs (364 – 591 kg). A 1,600-lb (726-kg) moose will dress out at about 950 lbs (431 kg), yielding approximately 500 lbs (227 kg) of meat. Alaskans and nonresidents annually harvest 6,000 to 8,000 moose, which translates into about 3.5 million pounds of usable meat.
Only bull moose have antlers. The largest moose antlers in North America come from Alaska, the Yukon Territory, and the Northwest Territories of Canada. Trophy class bulls are found throughout Alaska, but the largest come from the western portion of the state. Moose occasionally produce trophy-size antlers when they are 6 or 7 years old, with the largest antlers grown at approximately 10 – 12 years of age. In the wild, moose rarely live more than 16 years.
Moose are generally associated with northern forests in North America, Europe, and Russia. In Europe, they are called “elk.” In Alaska, they occur in suitable habitat from the Stikine River of Southeast Alaska to the Colville River on the Arctic Slope. They are most abundant in recently burned areas that contain willow and birch shrubs, on timberline plateaus, and along the major rivers of Southcentral and Interior Alaska.
During fall and winter, moose consume large quantities of willow, birch, and aspen twigs. In some areas, moose actually establish a “hedge” or browse line 6 to 8 ft (1.8 – 2.4 m) above the ground by clipping most of the terminal shoots of favored food species. Spring is the time of grazing as well as browsing. Moose eat a variety of foods, particularly sedges, equisetum (horsetail), pond weeds, and grasses. During summer, moose feed on vegetation in shallow ponds, forbs, and the leaves of birch, willow, and aspen.
Meat-lover’s guide to eating moose • Outdoor Canada
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I love meat. I may even be the ultimate carnivore. Hell, I’m a predator who takes an inordinate amount of pride in converting large game animals to succulent table fare—and nothing’s more satisfying than reducing a hulking moose to plate-sized pieces. After all, mature moose run 1,000 pounds on the hoof in the east and up to double that in northern B.C. and the Yukon. Now that’s a lot of meat (and just think: once you’ve mastered the moose, its smaller cousins—elk, deer and caribou—are a cinch to carve up by comparison). So, how best to make the most of your moose? Herewith, a shoulder-to-shank culinary guide to ensuring nothing goes to waste.
From bush to butcher
The first step comes while field dressing: namely, separating the inedible parts from the edible parts. On a 1,000-pound moose, you’ll have to remove about 50 pounds of offal (sounds better than guts) and another 50 pounds of variously masticated twigs from the interior of the monster. Set the offal aside to mine later for edible bits. With bulls, also keep the testicles. If the law requires sex organs to attest to gender, skin the testicles free of their packaging and leave the empty pouch attached to the carcass. You can chuck the stomach contents.
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The furry wrapper of a moose—100 pounds of heavy, hairy skin—is considered inedible unless you’re starving (best donate it to a hide-recovery program). Also not needed are about 40 pounds of lower legs and hooves (unless you’re interested in making thin soup or glue). The head accounts for another 80 to 90 pounds; you can get rid of that, too, once you’ve removed the tongue. (See “The odd bits” for what to do with the heart, liver, testicles and tongue.)
Next, be sure to remove the tenderloins. These are the filet mignon-long, succulent cylinders of prime eating that usually wind up either chewed to shreds in a band saw, bootlegged home by your butcher or tossed into the trimming box to become ground moose. You want none of these fates to befall these precious cuts, so rescue them now. You can almost pull these free with your fingers by reaching from inside the body cavity, right up to where the ribs join the spine along the loins.
From butcher to barbecue
What remains on the carcass should be something like 650 pounds of edible moose (bone included), give or take a few pounds of scrap gristle, silver skin and fat. At this point, there are three ways to proceed. One scenario is to get a butcher to cut and wrap the meat to your order. There are even butchers who will (heaven forbid) turn the entire moose into sausage for you.
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Or, you could saw the carcass into halves and then quarters (a good carpenter’s saw will do the job). Saw down the backbone to halve the moose, and cut between the last two ribs to quarter it. Then, following a standard butcher’s guide to primal cuts, slice and saw the meat into shapes your guests will recognize on the table.
Your third option is to forget the saws and remove cone-shaped portions of meat by following natural tissue lines around the bones. This results in meat free of fat, marrow and bone, which takes up less space in the freezer. And with the fat and marrow gone, the meat is a lot less likely to taste off, or gamey.
Whichever route you take, here are the steaks, roasts, chops and so on you can expect from your 650 pounds of primal cuts (see “The cuts”). Bon appétit!
Tasty tips
If you must eat your venison well done, do it all the way. Brown the meat in a skillet or roasting pan as if making stew. Follow up with braising—moist cooking in a slow oven with lots of flavoured liquid, such as tomato juice, red wine, cider or beer.
To ensure the best-tasting meat possible, get the moose cooled (and kept clean) as quickly as possible after it’s killed.
When field dressing, avoid piercing the rumen, intestines or bladder, which can foul the taste of the meat.
Moose, like all members of the deer family, scratch out a fairly tough existence. The result: fat is not marbled through the meat like it is in pampered cattle, making venison chewier than beef. Avoid overcooking.
As with beef cattle, the least-worked muscles—hence most tender meat—on a moose are those closest to the loin, up toward the spine, then toward the hind.
Because of the lack of fat, braised or grilled moose ribs can be tasty but tough. As a result, some hunters and butchers opt to bone out the ribs and use the meat for grinding.
Small pieces, trimmings and boned necks, ribs, shoulder cuts and parts of the round steak section (toward the back of the beast) are great for sausage, stew and ground meat.
Steaks, smaller chops or roasts, made of meat from primal cuts two, three and four, are the choicest cuts. They may be grilled, pan-fried or roasted. But stop at medium rare or they’ll be as dry and tough as shoe leather.
1. Chuck (160 pounds)
This is where you get your blade, short rib and cross rib roasts (or blade, short rib and cross rib steaks or stewing meat, if you prefer). Moist roasting, or braising, is the best bet for preparing these cuts.
2. Rib (60 pounds)
Here be the choicest roasts and steaks—all fine eating in a moose. The steaks grill well and the roasts are succulent (if not overcooked).
3. Short loin (60 pounds)
This is home to the T-bone and porterhouse steaks. The meat here is tender but lean. Flash up the barbie.
4. Sirloin (50 pounds)
Your prime steaks or boneless chops come from this part of the moose. Expect 24 good-sized sirloin steaks, about two pounds each. Again, moist roasting or grilling is in order.
5. Hip (160 pounds)
From here you get your round, sirloin tip and rump steaks or roasts. This is lean meat that can be a little chewy, but have lots of flavour. Steaks should be marinated; roasts need a lot of moisture.
6. Brisket (90 pounds)
This section is used to make corned beef and pastrami; long, slow, moist cooking is required. The cuts in front of and above the brisket take in the neck, which is usually tediously boned for about 50 pounds of grinding meat.
7. Flank (50 pounds)
From here you get your stewing or grinding meat and flank steak (skirt steak), all of which need lots of low-heat, slow, moist cooking to make it tender. Pounded thinly, flank or skirt cuts are good for stuffing, rolling and cooking in sauce, much like beef rolls.
8. Shank (20 pounds)
Shank bones are used for osso bucco and similar, long-simmered meals. If you’re planning to make osso bucco, you’ll need to saw the bone in three- to four-inch-long chunks. There’s more meat on the upper shank of a front moose leg than on a steer, and it’s often boned out for grinding.
The odd bits
There’s more to eat on a moose than just the meat—if you’ve got the stomach for it.
Tongue
I guarantee that the nose is an over-rated delicacy—just fat and gristle like roasted beaver tail. But the tongue, that’s well worth keeping and pickling. Pickled tongue sandwiches, with bread-and-butter pickles, make a great lunch for the following season’s opening day. Just thinly slice the pickled tongue and stack it on rye bread garnished with mustard and sweet onion slices.
Heart, liver and kidneys
In some cultures, the kidneys and other leftovers make for prime fare. For most hunters, though, the heart and liver are the favoured organs. Be warned, though: many jurisdictions (Ontario in particular) advise against the eating of hearts and livers from moose and deer. The fear is the concentration of heavy metals, particularly cadmium, which is found in larger doses in older animals. Still, many hunters consider a fry-up of heart and liver as a part of the tradition of being in the field. For the best flavour, gently sauté—not fry—the organs over low heat in a frying pan. Do not overcook.
Testicles
Simply skin out the testicles individually and you should be left with two kidney-shaped lumps of soft, white meat. Size, though not important except when it comes to fighting over the last slices on the plate, varies greatly depending on the age and size of the animal that was carrying them. To prepare the testicles, slice them (the short way) into medallions just under half an inch thick. Then lightly dredge the medallions in seasoned flour and sauté gently in butter. Serve them piping hot, and stand back: many folks get squeamish about their first taste of moose fries, but I’ve never had a hunter quit after eating just one slice.
Other
If you’re in survival mode, you can find all sorts of other bits of moose, such as sweetbreads and bone marrow, that can sustain the body—but they won’t nourish the soul of a gourmet. My advice: leave ’em for the critters.
how many pound in a moose
Quote: oldgutpile Originally Posted by beef animals will net 36% of the live weight. 60% of the hanging.
Not sure on wild game, because there is usually so much wastage for bloodshot and bone damage. Game being leaner would have less fat removed, but also less muscle structure than a beef animal, so probably nets a bit less.
Calgary chef makes a valid point about the amount of time committed to processing the animal, but even still, it had better be within a few percentage points, or my guys would have some answering to do. On the other hand, the proffesionals know more technique, and have the proper tools for doing a better job.
I have seen the results of many “home-butcher” jobs that looked like they were done with a chainsaw, and done in a hurry at that!
Muscle memory developed from repetitive cutting.
Thing of beauty to watch a pro flex the leg- look for the wrinkle and pop the stifle.
I would actually prefer to take it to a butcher, but my cutting instructions are so obscure and specific that by the time I hand wrote all of those instructions- I would be done.
I make each cut with a defined vision of each intended specific meal and portion in mind. And even I am swayed last minute by what I see in front of me.
My yields are poor and a paying customer likely would just not understand my method or madness.
A butcher would get much better yields than I.
I save heart, liver, tongue, kidneys and caul in the field
But most everything I trim and bone (except blood shot) gets split and roasted for a Glace de Gibier flavor extraction.
I do leave some bone in that ups my yield as to me there is no better display piece at Xmas as a Whole Roasted Saddle smothered in a Rich Morel Sauce.
Loins removed after roasting and sliced and presented back in their original place on the Saddle
I want to even taste that animals passage through the forest..
Then I feel good about it that I literally could do no more.
And each animal I push myself to be better.
Control freak
Def under 200 lbs This!!!!!!Muscle memory developed from repetitive cutting.Thing of beauty to watch a pro flex the leg- look for the wrinkle and pop the stifle.I would actually prefer to take it to a butcher, but my cutting instructions are so obscure and specific that by the time I hand wrote all of those instructions- I would be done.I make each cut with a defined vision of each intended specific meal and portion in mind. And even I am swayed last minute by what I see in front of me.My yields are poor and a paying customer likely would just not understand my method or madness.A butcher would get much better yields than I.I save heart, liver, tongue, kidneys and caul in the fieldBut most everything I trim and bone (except blood shot) gets split and roasted for a Glace de Gibier flavor extraction.I do leave some bone in that ups my yield as to me there is no better display piece at Xmas as a Whole Roasted Saddle smothered in a Rich Morel Sauce.Loins removed after roasting and sliced and presented back in their original place on the SaddleI want to even taste that animals passage through the forest..Then I feel good about it that I literally could do no more.And each animal I push myself to be better.Control freakDef under 200 lbs __________________
You’re only as good as your last haircut Last edited by omega50; 11-14-2015 at 12:42 PM .
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