2 different ways I process moose--Regular and Native
Regular way is the same as you would process a beef.
Bone the rounds an slice round steak, slice loins into T-bones slice the rib to steak or roll and tie into prime rib roast, slice the chuck into steak or bone roll and tie into blade roast, roll and tie shoulders into cross rib roast, grind trimming into sausage or hamburger.
Native way is to bone entire moose into muscle groups and chunck into 3 or 4lb pieces---wrap and freeze and mark as fast fry. That's done so you can slice it thinly for many native dishes--makes it easier to do when meat is partly thawed out. Trim is cut-up into stew and hamburger or sausage.
Slice the ribs and brisket with bone left in for making barley soup and cut the marrow bones in 2 inch chunks.
