Warning: Graphic photo documentary of the moose butchering process
One of my great life-skills mentors, Clarence, and me with my downed moose.
The moose is the largest extant species in the deer family. On average, an adult moose stands 1.8–2.1 m (6–7 ft) high at the shoulder. Males weigh 380–720 kg (850–1580 pounds) and females weigh 270–360 kg (600–800 pounds). Typically, the antlers of a mature specimen are between 1.2 m (3.9 ft) and 1.5 m (4.9 ft). Behind only the bison, the Moose is the second largest land animal in both North America and Europe (Wikipedia).
In light of the above statistics, it is not surprising that it is once the hunter’s moose is ‘on the ground’ that the real work begins! Processing 1000 pounds of animal (give or take a couple hundred pounds!) is not for the faint-hearted.
When my brother heard I was going moose hunting, he was quick to advise me that the guys he works with, who also hunt, said I should buy a ‘Dewalt Cordless Sawsall’ in order to make the butchering process easier. However, I knew that Clarence and David would view such a tool as an unnecessary frivolity, and that they would likely teach me how to do this with minimal equipment! As my friend who knows these men well confirmed, “You couldn’t find better teachers, because they will not only teach you amazing bush skills but they’ll also teach you to be tough.” Part of the requisite ‘being tough’ is doing without a lot of luxuries.
Besides Dave’s favourite ‘never-leave-home-without-one (or two)’ Gerber Exchange-a-blade saw, nothing more than a pocket knife and 13 pillow cases are required to fully dress out and process a moose in the field.
Step one: Remove the hide from the moose.
Start just above the tail, making sure to cut through the skin but not into the layer of sub-cutaneous fat.
Start skinning just above the tail of the moose and all the way up the back to the head between the ears. Once you have the skin off the exposed side of the animal, it is time to pull it over on to the other side. Repeat the process of skinning on the other side until you have the whole ‘cape’ removed.
Step two: Secure the moose by tying it to something steady.
Roll the moose on to his back so his legs are in the air, and tie the two front legs off with your parachute cord (see hunting lesson one: the possibles bag) to something solid. In our case, we had one leg tied off to the quad bike and another to a small, twiggy bush. Because this is a big maneuver, I was fully involved and could not take a photo!
Step three: Cut the trachea high in the throat.
Dave cutting through the throat meat to remove the trachea. Note the parachute cord tied to front legs in background.
Cut through the throat muscle to get to the trachea and esophagus. Cut through both tubes to free them from the moose. They will be pulled out, along with the other gut contents, through the belly at a later stage in the process.
Step four: Retain proof of the sex.
Proof of sex: exposed penis hanging down with each testicle laying on belly.
Be careful not to lose the penis or testicles until you get the moose home, because ‘proof of sex’ is required by law if you are checked by the Conservation Officer. Cut the hair from the sex glands and expose them, laying one testicle to each hind quarter.
Step five: Open the belly.
Clarence demonstrating how to cut through the moose's belly.
Carefully cut through the belly skin, being sure not to cut any of the gut contents. Begin at the pelvis and work your way up to the rib cage. It is particularly important not to cut through the intestines. Note the tiny pocket knife in Clarence’s hand; it is the only knife I’ve ever seen him use. This is what he butchers all his chickens and turkeys with as well!
84 year old Clarence still going hard and working his way up the belly cut.
Step six: Cut through the breast bone to open up the chest cavity.
Dave hand sawing his way through the breast plate of my moose.
This is the first moment you need to get out your Gerber Exchange-a-blade-saw. Cut through the breast bone, being careful not to damage the guts inside the chest wall. Once the breast plate is completely opened, finish cutting through the belly, meeting the chest wall cut.
Step seven: Haul out the guts.
My right index finger is in the hole where my bullet when through the moose's lungs.
Taking a good grip on the trachea (I cut a small hole in the trachea just large enough to put my fingers in and get a better grip on it), begin to pull the guts out of the moose away from the chest towards the belly. You will have to cut through the diaphragm in order to get the lungs and heart through into the belly cavity. Note the blood on the side of my cheek. Put there by Dave to indicate the first part of my initiation into ‘the wolf pack’; the rest of the initiation required me to eat the some of the heart and liver!
Hauling out the guts is a team effort!
Clarence is cutting through the diaphragm so I can get the lungs, heart and trachea through into the belly cavity. Once complete, we then haul out all the contents from the body onto the snow.
Step eight: Cut through the pelvis and anus.
Dave beginning the pelvis cut for me.
Be careful not to cut through any intestine when you cut through the pelvis bone and around the anus.
Gutted moose held open for quick cooling.
Because it was nearing dark at this stage, we took the heart, liver and tenderloins back to camp, and I had the first taste of my moose that very night!
Howling Duck Ranch 