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01-09-2010, 03:55 PM
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Join Date: Nov 2008
Location: Calgary
Posts: 65
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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.
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01-09-2010, 04:01 PM
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Join Date: Jun 2007
Location: Parts Unknown
Posts: 6,952
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Simple. Your over cooking it.
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01-09-2010, 04:05 PM
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Join Date: Nov 2008
Location: Calgary
Posts: 65
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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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01-09-2010, 04:09 PM
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Join Date: Dec 2008
Location: Iron River
Posts: 5,158
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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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01-09-2010, 04:13 PM
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Join Date: May 2007
Location: Slave Lake
Posts: 5,639
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Cook it in the slowcooker on low heat and it will be tender
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01-09-2010, 04:13 PM
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Gone Hunting
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Join Date: May 2007
Location: Between Bodo and a hard place
Posts: 20,168
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Which steaks and how are you cooking them.
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I'm not lying!!! You are just experiencing it differently.
It isn't a question of who will allow me, but who will stop me.. Ayn Rand
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01-09-2010, 04:16 PM
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Join Date: Oct 2009
Location: Southern Alberta
Posts: 3,670
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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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01-09-2010, 04:17 PM
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Join Date: Jun 2007
Location: Parts Unknown
Posts: 6,952
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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. But do find ya can't cook it like beef.
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01-09-2010, 04:19 PM
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Join Date: Jun 2007
Posts: 176
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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
Last edited by wapiti11; 01-09-2010 at 04:20 PM.
Reason: punctuation
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01-09-2010, 04:20 PM
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Join Date: Nov 2008
Location: Calgary
Posts: 65
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Redfrog... Which steaks and how are you cooking them.
It's all cuts except possibly the tenderloins as I haven't tried them yet.
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01-09-2010, 04:24 PM
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Join Date: Jun 2007
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Stress has nothing to do with it. Its a myth.
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01-09-2010, 04:26 PM
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Join Date: Nov 2008
Location: Calgary
Posts: 65
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honda450
how do you cook your moose steaks?
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01-09-2010, 04:28 PM
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Join Date: Mar 2008
Location: grew up in Alberta moved to SK, sure miss Alberta
Posts: 2,332
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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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01-09-2010, 04:35 PM
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Join Date: Jun 2007
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Quote:
Originally Posted by atlas
honda450
how do you cook your moose steaks?
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I am a BBQ man. Otherwise it ain't steak. Honestly I do not follow any recipe just look what is in the fridge and cupboard and improvise.
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Last edited by honda450; 01-09-2010 at 04:44 PM.
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01-09-2010, 04:43 PM
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Join Date: Nov 2008
Location: Calgary
Posts: 65
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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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01-09-2010, 04:48 PM
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Join Date: Jun 2007
Location: Parts Unknown
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Quote:
Originally Posted by atlas
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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Doubt it.
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01-09-2010, 04:58 PM
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Join Date: Mar 2008
Location: Peace Country
Posts: 1,087
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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.
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01-09-2010, 05:09 PM
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Join Date: Nov 2008
Location: Calgary
Posts: 65
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Quote:
Originally Posted by u_cant_rope_the_wind
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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So you're saying to keep flipping it so as to not cook it too long on one side? I'm not sure about how it was cut with the grain or not
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01-09-2010, 05:13 PM
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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 Funny but true.......
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01-09-2010, 06:06 PM
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Join Date: Jul 2007
Posts: 2,152
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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!
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If you can't beat them, arrange to have them beaten.
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01-09-2010, 07:01 PM
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Join Date: Dec 2008
Location: God's Country
Posts: 749
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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.
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01-09-2010, 07:26 PM
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Join Date: Nov 2007
Posts: 476
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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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01-09-2010, 07:31 PM
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Join Date: May 2007
Location: Mayerthorpe
Posts: 440
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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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01-09-2010, 07:57 PM
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Join Date: Mar 2008
Location: grew up in Alberta moved to SK, sure miss Alberta
Posts: 2,332
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Quote:
Originally Posted by atlas
So you're saying to keep flipping it so as to not cook it too long on one side? I'm not sure about how it was cut with the grain or not
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yes if you cook the moisture outa wild meat it goes tuff dont use as hot of heat as u would wth beef or pork,test it a few times when it looks rt to yer likeing it should be tender and juicey, and umm (trying to explain wth out showing you ) if its cut wth the grain instead of across the grain it will always be tuff not sure why but thats what alota people do and end up wth tuff cutts instead of tender cuts look at how meat is cut at safeway its cut across the the grain not wth it . like a log if you cut it length ways (wth the grain)u get a board if u cross cut it u get a block (steak) do that make sence?? I have taken steaks off an animal as we were dressing it out ( no cooling no hanging it 10 days )& always tender, once my sister took a roast and cut it length ways (wth the grain) so the steaks were bigger and those were the tuffest piece of meat i ever had, and the next time she cross cut the roast made like steakettes same animal & real tender and soft
Last edited by u_cant_rope_the_wind; 01-09-2010 at 08:05 PM.
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01-09-2010, 08:16 PM
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Join Date: Sep 2007
Posts: 2
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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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01-09-2010, 08:34 PM
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Join Date: Mar 2008
Location: grew up in Alberta moved to SK, sure miss Alberta
Posts: 2,332
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Quote:
Originally Posted by brewster1
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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i kinda would say not likely a mix up but it could be in how twas field dresed but not likely, I,m thinking how it was cut, or how its being cooked, maybe to much heat and drying it out to fast, try not thawing it out in a microwave (thatll, defenetly make it tuff) and then try doing a roast in the slow cooker, and expierment wth different tempatures and keep flipping it so it keeps its moisture in the steaks, i dont think the hamburger is tuff if it is then i I dunno, then I,d say ya got a tuff old granny moose not 3 year old,
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
Last edited by u_cant_rope_the_wind; 01-09-2010 at 08:42 PM.
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01-09-2010, 08:44 PM
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Join Date: Oct 2008
Location: Edmonton
Posts: 2,751
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how did u cut with or against the grain?
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01-09-2010, 08:46 PM
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Join Date: Sep 2007
Location: Cochrane
Posts: 104
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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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01-09-2010, 08:56 PM
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Join Date: Nov 2008
Location: Calgary
Posts: 65
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Quote:
Originally Posted by Canuck44
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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we had it done at the same butcher. we just split it afterwards. a lot of people on here recommended the butcher on another thread earlier in the season. i don't think it was the butcher.
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01-09-2010, 08:57 PM
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Join Date: Nov 2008
Location: Calgary
Posts: 65
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Quote:
Originally Posted by canadianbigbuck
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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this was a farmland cow. just north of drumheller
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