Our hunting party of 4 were all successful this year in getting our moose. We had alot of meat to process. We deboned and get all the fat off everything. Was very time consuming. Next year I was thinking of processing by leaving many of the bones in and using a meat band saw to cut up the meat after it has been chilled. I remember as a kid watching my uncle at his country meat market process game that he would take in. He would cut everything up just like you would a cow. I remember how great a moose steak tasted with the bone and fat left on.
As you can see in the photo, we had 16 quarters and all the associated meat to process. We ground our own hamburger and also made a little breakfast sausage as well. Would like to know your thoughts on leaving good fat on the meat and also the bone.