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  • Packing out a moose

    This will be my third moose season up here and I'll be hunting solo quite a bit since I finally got a boat (canoe). With my limited weight capacity (close to 1000 lbs) I have been thinking about how to pack the moose out. I've helped pack a few moose out (total of 5) and we've always quartered and brought out everything. One idea I was thinking about is cutting the rib meat off the rib cage and leaving the rib bones on site. Has anyone done this? I like bone marrow broth so the legs will be coming out. And I love ribs in the bone, but that could be extra weight.


    This his is all a contingency plan. I have some friends that have offered to help pack out in their boats. The idea of cutting meat off ribs is a last case scenario (no contact able to e made, weather getting rough, etc).

  • #2
    This is how I remove ALL the meat from the ribs and end up with a slab of rib meat.

    I start at the bottom rib, letís call it #12.
    The first Cut is along the length of the rib.
    Then cut under the meat next to the top of the rib, separating the meat from the top and then cut down the opposite side. You will also need to cut along each end of the rib freeing up the meat. The 12th rib is now clean of meat. Holding up the rib meat cut under the length of 11th rib and down the opposite side removing the meat; then cut along the ends of the rib. Continue process for ribís #10, #9, etc. If you roll the meat into a log it will help keep it clean.

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    • #3
      Originally posted by Yukon Cornelius View Post
      This will be my third moose season up here and I'll be hunting solo quite a bit since I finally got a boat (canoe). With my limited weight capacity (close to 1000 lbs) I have been thinking about how to pack the moose out. I've helped pack a few moose out (total of 5) and we've always quartered and brought out everything. One idea I was thinking about is cutting the rib meat off the rib cage and leaving the rib bones on site. Has anyone done this? I like bone marrow broth so the legs will be coming out. And I love ribs in the bone, but that could be extra weight.


      This his is all a contingency plan. I have some friends that have offered to help pack out in their boats. The idea of cutting meat off ribs is a last case scenario (no contact able to e made, weather getting rough, etc).
      Where you hunting, because the place I hunt you have to leave the meat of moose on the bone to be legal, this includes the ribs.
      The Second Amendment.......Know it, love it, support it.

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      • #4
        Originally posted by BIGAKSTUFF View Post
        Where you hunting, because the place I hunt you have to leave the meat of moose on the bone to be legal, this includes the ribs.
        I believe I'm in area 21a. It's the innoko river federal area. Or I could hunt the fed land down river or near deer hunter slough. I'm on the Yukon. But across from the Innoko. I'll check regs.

        i know I have to bring antlers and the nuts out (still attached to a leg).

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        • #5
          Yeah bummer, if its 21A ya have to leave meat attached to the ribs. I hear ya on wanting to bone them out though, I hate looking at those ribs when i'm lashing em to a packframe! got a nasty scratch on the back of my head from a jagged rib bone before while packing some out on my back.
          The Second Amendment.......Know it, love it, support it.

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          • #6
            Originally posted by Yukon Cornelius View Post
            I'm on the Yukon. But across from the Innoko. I'll check regs.
            Yea, you better check the regs. 21A is the upper Innoko. If your on the Yukon near the Innoko, your in 21E. Meat on bone requirements (Pg. 22 of reg book) are the same for moose for subunits A-E.
            Just try not to shoot the moose too far from the water.
            This is your 3rd moose season and you don't know what sub unit your in?
            I can't help being a lazy, dumb, weekend warrior.......I have a JOB!
            I have less friends now!!

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            • #7
              To bad you have to leave the bone, but to answer your question, I almost always remove the meat from the ribs as I hate the taste with moose rib bones. It is easy, I sometimes use a fillet knife, but any sharp knife works. Place the knife against a bone and in a smooth motion cut the full length. You may need to hold the the strip of meat at one end to start your cut to the other side. Make sure you keep all the one inch strips together because if you are stopped they will ask to see them...if the trooper is in a bad mood they could ask to count...had the previous but not the later happen. If they go back to the kill site and see any rib meat, they will fine you. Hope that answers the question you had.

              As a solo hunter I have found that I almost Never gut an animal, only if I can't part them out immediately. I start by cutting the hide along the backbone and skinning down to the legs. Once the hide is laid over I remove the back straps, then the rear leg, then the front leg, bone the neck, and roll them over (very easy with 1/2 gone). Repeat on the other side. Once all the meat is clear, I break the bottom two ribs at the spine, use the back of one hand to lift the belly, and remove the loins on each side. All is clear, then I open the stomach for the heart, liver and kidneys. So much cleaner and the only way for a solo IMHO! Good luck and great hunting.
              "...and then Jack chopped down the beanstock, adding murder and ecological vandalism to the theft, enticement and vandalism charges already mentioned, but he got away with it and lived happily ever after without so much as a guilty twinge about what he had done. Which proves that you can be excused just about anything if you're a hero, because no one asks the inconvenient questions." Terry Pratchett's The Hogfather

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              • #8
                You know there a lot of difference ways to bucher a moose and theirs also other ways to pack out a moose with out using your back. Why don't you look into other methods of packing out the animal that way you can leave the bones on and help keep the meat from going bad.

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                • #9
                  Originally posted by martentrapper View Post
                  Yea, you better check the regs. 21A is the upper Innoko. If your on the Yukon near the Innoko, your in 21E. Meat on bone requirements (Pg. 22 of reg book) are the same for moose for subunits A-E.
                  Just try not to shoot the moose too far from the water.
                  This is your 3rd moose season and you don't know what sub unit your in?
                  I live in E and hunt in A. That is where the confusion comes in. Ive also hunted with natives the last two years as a pack mule. One of common answers was we were hunting on native lands. No need for a number. Lol.

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                  • #10
                    Originally posted by MacGyver View Post
                    You know there a lot of difference ways to bucher a moose and theirs also other ways to pack out a moose with out using your back. Why don't you look into other methods of packing out the animal that way you can leave the bones on and help keep the meat from going bad.
                    First year the guys made fun of me for using rope to drag out some
                    legs. Hide was still on meat to protect and I dragged out the legs. I was told I wasn't a man. Lol.
                    Then last year a different guy did it the same way. I haven't quite figured out the ribs yet. I could always cut into smaller sections. However that means more trips.

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                    • #11
                      Originally posted by Yukon Cornelius View Post
                      .

                      i know I have to bring antlers and the nuts out (still attached to a leg).
                      I have had less contamination issues and still valid proof of sex by just leaving a couple of inches of penis attached to one of the quarters. I fillet from the spine down and as you skin out the hind quarters it is pretty easy to do. Im talking abou the actual organ not the hide over it.

                      The only down side is when I am butchering more than once I have stood there with that chunk of penis in my hand saying " hmm what is this?" It hasn't made it in the burger pile yet though.

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                      • #12
                        Originally posted by Daveintheburbs View Post
                        I have had less contamination issues and still valid proof of sex by just leaving a couple of inches of penis attached to one of the quarters. I fillet from the spine down and as you skin out the hind quarters it is pretty easy to do. Im talking abou the actual organ not the hide over it.

                        The only down side is when I am butchering more than once I have stood there with that chunk of penis in my hand saying " hmm what is this?" It hasn't made it in the burger pile yet though.
                        Maybe I'm thinking penis too. Lol. I haven't shot one yet. I've inly packed. First year I was nonresident. Last year I saw plenty cows but only one potential bull before I fractured my elbow halfway through season.
                        Im extremly excited for September 5. Even taken a few personal days this year.

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                        • #13
                          Build a raft and float it down river attached to the back of your canoe

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                          • #14
                            Originally posted by Jawz View Post
                            Build a raft and float it down river attached to the back of your canoe
                            I e thought about getting an inflatable. However I'm going to call on some friends help. Luckily his moose camp won't be to far from where I hunt.

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                            • #15
                              I think yuo will need to have proof of sex attached to both hindquarters,

                              best to be safe, than get checked and pay the piper

                              Chris

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