I took a good size Nefoundland Bull in mid Oct. That one did Not get aged and although the Flavor was excellent the meat was tuffer than a $2.00 steak. Why..?
Ageing the meat is very important to tenderness. It doesn't affect flavour much, but you're risking tough meat if you don't. One of the challenges of moose hunting is you seldom get to handle the meat in perfect butcher shop fashion. Tough moose is still good, it just needs to be cooked differently.
