Processing Moose Meat with Randy Newberg
Field Care and Processing of Your Meat • 10m
Randy is joined by his son Matthew as they trim up some of the best portions of Matthew's recently taken Shiras Moose from Montana. We hunt for food, so proper food care is paramount to our hunting.
In this video we do no show every cut. We show how we trim the tenderloins, backstraps (loins), and the heart. The hind quarters and front shoulders are the easiest parts and not shown here.
As you see, we use a vacuum sealer, rather than freezer wrap. Either works, though I have found that food will stay frozen longer, with less chance of freexer burn, when using a vacuum sealer.
Up Next in Field Care and Processing of Your Meat
How To Do The Gutless Method | Gerber...
How to do the gutless method on an elk (or deer, pronghorn, moose, etc.). In this video, Randy Newberg is using his new Gerber exchange blade knife on a recently harvested elk in New Mexico. He does a thorough overview on how to do the gutless method while also caping the animal.
How To Butcher a Deer Hindquarter
Field Producer and Editor, Dan Wilde demonstrates his method of butchering a deer hindquarter, from a buck that Randy shot in Montana.
Dan cleans up the meat and trims fat before breaking it down according to the natural muscle groups. He then wraps it in plastic wrap before an outer layer of f...