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Old 11-21-2012, 09:14 PM
lattery1 lattery1 is offline
Join Date: Apr 2009
Location: Stettler County
Posts: 378
Default mold

Had that happen to a moose years ago. We trimmed it down about a 1/4 inch on all the cuts and it was by far the best meat I have eaten. We left my friends cow moose hang ten days this year and it was just starting to get a few fuzz spots on the inside of the back legs. Butchered her on Sunday, trimmed off a bit on the outside and she tastes fantastic. Maybe the English were on to something with " high game".

Its the little things that make me happy.. Like 1/2 inch groups..
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