I process all my meat myself. I mainly hunt white tails but my states elk population is growing very well ( they were hunted out in the 1800s ) and hopefully in a few years well be able to start hunting them and if that time comes I will process all my elks at my house just like everything else. One thing I'LL NEVER do is send the meat I put all the time into finding, tracking, shooting, gutting and skinning to another man to do all the work on the meat. If I'm gonna hunt I'm gonna do all that comes with harvesting meat. Keep up the great work randy. I love your video and will always watch them.
Randy you are an awesome man, I Loooooove your videos, so natural, so real, and all good info, no background music, You are a real hunter. A salute to you Randy. I do have a wish in my life and that is to hunt with you one day, I hunt deer here in Fl, and I have never eaten moose or elk, how will you compare the taste of deer meat with an elk ?
Thank you for those kind comments. We get tons of requests for people to hunt with us and unfortunately our schedule never allows such. I enjoy elk more than deer. Slightly different texture and a more mild taste.
I have found that Gerber actually sharpens their knives at the factory. Not all manufacturers do a good job with that. Of the knives I've used Schrade/Old Timer have been lacking. Buck, Gerber, and Mora seem to be good right out.
I really enjoy processing all of my big game. Yes, it may take me 8 hours to do an entire elk, whereas a processor may do it in 45 minutes, but the end product is exactly how I want it. To make any money, a processor must go extremely fast. If you do it yourself, there is no time line and, I believe, the end product is better.
A tip for anyone who looks to process themselves on their own time. Get a plastic folding table you don't mind cutting up. No need for a cutting board and easy cleanup. I like to plop it in front of the TV, grab a beer, and go to work.
Another amazing video! I’d like to watch you break down a hind quarter into its different muscle groups, if you ever get a chance. I sometimes struggle with breaking down a hind quarter.
Zachary, check out a guy here on youtube called the Scott rea project. He is a butcher overseas, and does some great videos on butchery. A lot of the deer he does are smaller though, because that is what they have over there. I think you will gain some insight if you watch his channel. That being said...I hope to see more of randy breaking down this moose into eat size pieces....LOL..makes me hungry though.
Having done a moose and caribou myself, I will profess I am nowhere close to an expert. With a hind quarter in front of me, I usually target the biggest muscle first, just pulling on it and cutting the weak connective tissue between muscles. If I can just grab and pull a muscle apart from another with no cuts, its a breeze. Just take your time, work your way around. If you follow the muscles down to the bone its quite easy.
Probably an impossible question to answer, but as i will never get to taste moose meat how does it compare to other game meats? That back strap was huge! I noticed in the time lapse the red cutting board kept slipping around, a tip i was given, wet some kitchen roll, and spread under the board, it won't slip around so much.
I have killed two moose, and I had a pretty different taste between them. Last year was a young bull, very tender and actually tasted very similar to lean beef (no fat). I arrowed a younger cow this year and she is sweet. Not gamey, not beef bland, very mild and sweet. I like my cow better than the bull. Beef is just kinda bland to me, especially with moose and caribou in the freezer.
@Richard - The meat is wonderful. A more mild flavor than anything other than antelope. Yes, that is a huge backstrap. Lots of good stuff on a cut of that size.
+Randy Newberg, Hunter So honest Question? How do you find out where good places to hunt are in my area? Its not like you can talk to other hunters because we all know that they do not share their hunting secrets and cant really blame them for that. The hunting spot that i have been hunting sense i was a kid was sold and now is shut off to all public. so i am trying to find different spots to hunt but i do not know where to start. Thank you so much.
Get maps, talk to biologists, game wardens, and research places on the websites of state wildlife agencies. I use a took called onXmaps to show the public lands. Good luck.
Nice animal Randy. Congrats 2 Matthew. Moose, my favourite junk food ahaah . Don't think anything any better when its done up right. Little bit of moose fat on it puts hair on your chest though and gives ya the stuff ya need to keep on truckin!
When I lived in Brazil one of the things you could get was chicken hearts and they would take them to you raw put the pan down on your table and drop a match in it,and it would cook right in front of you
OK, I will be the jerk who says this. In medical school we learned that a group of cells form a tissue and a group of tissues form a organ. Yes the heart is an organ. Intestines have muscle, arteries have muscle, stomach has muscle, etc. Their it was said but said nicely.
I process all my meat myself. I mainly hunt white tails but my states elk population is growing very well ( they were hunted out in the 1800s ) and hopefully in a few years well be able to start hunting them and if that time comes I will process all my elks at my house just like everything else. One thing I'LL NEVER do is send the meat I put all the time into finding, tracking, shooting, gutting and skinning to another man to do all the work on the meat. If I'm gonna hunt I'm gonna do all that comes with harvesting meat. Keep up the great work randy. I love your video and will always watch them.
Hunting's a real sign of a good provider, my dad always hunted.
Randy
Nicely done and you make it look so simple!
I too prefer to do my own processing and love the heart ❤️!
Great video Randy. Thanks for getting me into hunting!
Thanks for watching. Hope your hunts provide you great experience and excellent protein.
Yet another great video Randy, thanks for doing that!
Thanks for watching.
Yet again Randy another amazing video
Thanks.
Randy you are an awesome man, I Loooooove your videos, so natural, so real, and all good info, no background music, You are a real hunter. A salute to you Randy. I do have a wish in my life and that is to hunt with you one day, I hunt deer here in Fl, and I have never eaten moose or elk, how will you compare the taste of deer meat with an elk ?
Thank you for those kind comments. We get tons of requests for people to hunt with us and unfortunately our schedule never allows such. I enjoy elk more than deer. Slightly different texture and a more mild taste.
I have found that Gerber actually sharpens their knives at the factory. Not all manufacturers do a good job with that. Of the knives I've used Schrade/Old Timer have been lacking. Buck, Gerber, and Mora seem to be good right out.
Cutting up the whole animal yourself is the best way to go! Nice work.
I really enjoy processing all of my big game. Yes, it may take me 8 hours to do an entire elk, whereas a processor may do it in 45 minutes, but the end product is exactly how I want it. To make any money, a processor must go extremely fast. If you do it yourself, there is no time line and, I believe, the end product is better.
Agree.
Lol, the sound the large back strap makes when
It's put on the island, right out of a comedy, "Wapow".
I thought the same thing when I saw it on footage. Didn't really mean for it to do that when I put it n the island.
Thanks for all the great content!! Do you ever have your butcher add any fat to your ground and do you ever age your meat?
A tip for anyone who looks to process themselves on their own time. Get a plastic folding table you don't mind cutting up. No need for a cutting board and easy cleanup. I like to plop it in front of the TV, grab a beer, and go to work.
Good idea. I have the same thing over in my shop, but the lighting is not what is needed for quality video.
Holy moly that is a huge back strap.
Yes, it is huge. And tasty.
That heart has my mouth watering already. Out of curiosity what's the size comparison between Matthew's moose and your bison's heart?
The bison heart was a bit bigger. Not by too much.
That portion was a single person serving in my house lol.
Another amazing video! I’d like to watch you break down a hind quarter into its different muscle groups, if you ever get a chance. I sometimes struggle with breaking down a hind quarter.
Zachary, check out a guy here on youtube called the Scott rea project. He is a butcher overseas, and does some great videos on butchery. A lot of the deer he does are smaller though, because that is what they have over there. I think you will gain some insight if you watch his channel. That being said...I hope to see more of randy breaking down this moose into eat size pieces....LOL..makes me hungry though.
Having done a moose and caribou myself, I will profess I am nowhere close to an expert. With a hind quarter in front of me, I usually target the biggest muscle first, just pulling on it and cutting the weak connective tissue between muscles. If I can just grab and pull a muscle apart from another with no cuts, its a breeze. Just take your time, work your way around. If you follow the muscles down to the bone its quite easy.
That's how I do it, also, FNG.
Probably an impossible question to answer, but as i will never get to taste moose meat how does it compare to other game meats? That back strap was huge!
I noticed in the time lapse the red cutting board kept slipping around, a tip i was given, wet some kitchen roll, and spread under the board, it won't slip around so much.
I have killed two moose, and I had a pretty different taste between them. Last year was a young bull, very tender and actually tasted very similar to lean beef (no fat). I arrowed a younger cow this year and she is sweet. Not gamey, not beef bland, very mild and sweet. I like my cow better than the bull. Beef is just kinda bland to me, especially with moose and caribou in the freezer.
The bigger the game animal the less gamie they taste.
I disagree completely. My buddy shot a big, old, rutting moose and he tasted like shit. The gamiest meat I have ever had.
Depends what they have been doing and eating prior to becoming dinner.
@Richard - The meat is wonderful. A more mild flavor than anything other than antelope. Yes, that is a huge backstrap. Lots of good stuff on a cut of that size.
+Randy Newberg, Hunter So honest Question? How do you find out where good places to hunt are in my area? Its not like you can talk to other hunters because we all know that they do not share their hunting secrets and cant really blame them for that. The hunting spot that i have been hunting sense i was a kid was sold and now is shut off to all public. so i am trying to find different spots to hunt but i do not know where to start. Thank you so much.
Get maps, talk to biologists, game wardens, and research places on the websites of state wildlife agencies. I use a took called onXmaps to show the public lands. Good luck.
Nice animal Randy. Congrats 2 Matthew. Moose, my favourite junk food ahaah . Don't think anything any better when its done up right. Little bit of moose fat on it puts hair on your chest though and gives ya the stuff ya need to keep on truckin!
It is remarkable food, for sure.
Moose is sooo good!
Yes, that it is.
Now that's a SERIOUS back strap it's like 4' long.
Yup, a big strap of meat, for sure.
Randy, what watch do you wear?
Suunto.
great stuff!!
Glad you enjoyed it.
Hey Randy have you ever heard of the young guys over at Hushin
Nate Sal they have been on his podcast. I think a couple of times.
goldenarrow49 which ones
Nate Sal episode 50
Who's your cutting board sponsor?
I need one, don't I.
7:42 That's amazing soooo jealous
Hope you get one someday.
That heart is huge
Yes. And very tasty.
When I lived in Brazil one of the things you could get was chicken hearts and they would take them to you raw put the pan down on your table and drop a match in it,and it would cook right in front of you
I don’t think Mathew has gotten completely comfortable on camera lol
Trying to get him to say much is a task. When he does say something, it is always worth noting. He takes after his mother in that respect.
So Jealous of that monster Heart, thats my favorite part of the animal.
A moose has a lunker heart, for sure.
M I C H A E L D E N I N O
Moose steaks are awesome with fat on it, like a Ribeye
This was an amazing amount of meat and it is soooo good.
OK, I will be the jerk who says this. In medical school we learned that a group of cells form a tissue and a group of tissues form a organ. Yes the heart is an organ. Intestines have muscle, arteries have muscle, stomach has muscle, etc. Their it was said but said nicely.
That's fine. I don't eat liver or kidneys, whether they are called organs, muscles, or whatever else.
Can you just run the meat underwater to remove the hair and then dry with a paper towel?
Some do it that way. I prefer not to get the meat wet.