Cutting a moose
My friends just got back from the north with an immature bull, and they need help butchering. I have done a few island deer and I am pretty handy at it, just wondering if there is anything special that I need to know about it, besided that they are much bigger. I think there will be quite a bit of burger meat for peps and sausage, because that is what they want. Any help would be much appreciated.
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