Tough moose meat
We took a cow moose in late November. She was about 3 years old. We thought she would be great eating but the steaks are tough as nails. She was standing there watching us and was hit in the spine about halfway across the back. She was down right away. We got to her 5 minutes later and shot her in the head. We took great care field dressing her and it was -10. After we had her in the truck she went straight to the butcher shop and hung right away for about 2 weeks.
Could the spine shot have done something? We can't figure what it could be. The meat should be prime eating. Thanks. |
Simple. Your over cooking it.:wave:
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I wish it was that but I cook my meat almost blue rare and the other two guys I split with are experiencing the same thing.
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Try piercing it with a fork and marinating it overnight in pineapple juice...seems to tendarize it a bit.
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Cook it in the slowcooker on low heat and it will be tender :)
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Which steaks and how are you cooking them.
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The spine shot might have more to do with it than you think . I called in my Whitey buck ,zero stress and had no idea anyone was around and not an old buck either . I took the only shot I had, which unfortunatly was the base of the tail and could not finish him for a couple min and he is very tough also. You might want to invest in a meat hammer:)
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Well than I do not have an answer. I shot moose in warm weather, cold weather, froze and then thawed, In the head, heart shot etc. Mine were all fine. But I ain't an expert. :lol: But do find ya can't cook it like beef.
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Tough moose meat
Could your moose carcass or portion of it been switched with an old animal at the butcher? Spine shots should not have an impact on meat quality.
wapiti11 |
Redfrog... Which steaks and how are you cooking them.
It's all cuts except possibly the tenderloins as I haven't tried them yet. |
Stress has nothing to do with it. Its a myth.:wave:
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honda450
how do you cook your moose steaks? |
are the steaks cut wth the meat grain or across the meat grain??? when yer cooking it do you seer it then flip it rt away and keep seering it flippin it??? that meat should be tender, enough to cut it wth a fork, invite me over I,ll test it out for ya evan cook it for if ya want:)
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One of the guys I split it with has been hunting moose for 20 yrs and figures it might have been the spine shot.
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I thing you got your moose switched with someone elses moose.It use to happen to me all the time until i started to cut my own meat.I have been cutting my own moose,elk,deer now the last 5 years never have any problems.And as far as cooking steak I cook it on the BBQ. just like my beef medium rare,always tender.:D
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It happens every now and then.
Most times it can be attributed to an animal running a long way after being hit, old age and other times improper handling but occasionally you just get one like that for no real reason. I shot a cow one time that was so tough that you couldn't stick a fork in the gravy:D Funny but true....... |
With a roast we always put a couplke of slices in it and stuffed a piece or two of bacon in there. The bacon grease seemed to help make it more tender and juicy. Not sure about a steak but if they are thick enough give it a try. Best part is you get to eat the bacon youself!:love:
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hamburgers, goulash soup, stew, sausages, zuri' geschnetzeltes, chili con carne, spaghetti sauce con carne, meat tacos, burritos, meat loaf, hot nachos with spicy hamburger sauce....
Some people have never even eaten steak. This is a great chance to develop your culinary abilities. Don't worry, be happy. |
thats weird, a cow like that should be good, i have had spine shot deer before and they were always good. The worst animals I have had were ruined by the butcher. Did you all use the same butcher? have you used that one before?
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Got a tougher old bull this year....wife has been soaking the steaks in balsmic vinergrette over night.......makes a significant difference. All roasts are done in slow cooker.
Agree that the spine shot shouldn't have mattered....... |
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tough meat
I agree with yamaha. spine shot, head shot, heart shot, makes no difference as long as they go down immediatly. I would ask around about the butcher sounds like you got someone elses meat.
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that just give me a idea, it would be great to get a bunch of guys together and do a BBQ cook off wth wild game, jst see how,others prepare and cook their wild game, and to enjoy each others company for a weekend, meet some people off this forum |
how did u cut with or against the grain?
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I experienced the same this past fall. I shot a nice 3-4 year old bull, dropped in his tracks and the animal wasen't stressed at all. I cut the backstraps off and the tenderloins, the rest went to the butcher. We make meal portions with the vaccum sealer with marinate and freeze, but they still were tough, although still very tasty. The tenderloins were not as tough as the backstraps.
This was a farm-land bull, not sure whether that has anything to do with it? |
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