Processing Moose Meat with Randy Newberg
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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.
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