30 lbs of lard, and breakfast sausage of a combination of 50/50 ground moose suet and moose meat, hamburger that's 70 percent meat 30 percent moose suet......this has me giving preference to early season bulls. I'm really greatful for this fat-rich meat we've been blessed with. It's tender and almost sweet in flavor. The fat was four inches thick across almost the entire back and rump. The fat it's self tastes like someone accidentally sprinkled a touch of sugar in the frying pan.
I may soon put preference to pre-season scouting for the rest of my life. Hunting the pre-rut is never a bad thing. For me, it's involved more moving, more scouting of feeding pastures. Less calling, and time of day mattered less.
Anyone take a large bull at the beginning of the season and observed this level of fat/tender meat?