278 LBS of Meat | Butchering a Moose
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- Опубликовано: 26 сен 2024
- We process the cow moose that Arielle harvested from our 2020 fall hunting trip.
Along with cutting roasts, steaks, and grinding moose, we also render tallow and delicious bone broth. The prolonged task of butchering the moose left us with 278 pounds of invaluable meat in our freezer that we are deeply grateful for.
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The shot of the fat cooling in jars was really well done. Great work
M Law , I loved watching that, too
Watched it several times. The neucleation(?) was strange.
Overall, the meat looks its absolute best.
Yea, very nice touch, definitely more of that. I've been a viewer for a long time, but now new subscriber and more motivated to keep grinding to get my little piece of paradise. It's all what you make it.
It was like watching icicles form.
Did I, a Finnish student with no hunting or butchering experience or interest in "living of the land", watch an American couple butcher a moose for 30 minutes straight? Yes, yes I did.
you and I are very similar
I'm sure the skills can be pretty easily transferred to caribou
same, and I'm a pescetarian. What am I doing here😂?
Your people are great hunters. I talked to a few of my Finn counterparts when I was in the army and they are phenomenal shots ala' Simo Hayha, skiers and hunters. Insanely good drivers as well.
Toinen suomalainen täällä!
Never in my life did I ever consider I’d watch two episodes of hunting and processing a moose. Well done!!! I continue to be amazed at the amount of work you guys put in to support yourselves and the knowledge that you are sharing. Thank you for such an excellent presentation of what you did every step of the way. Xx
I can’t even unload my luggage for a week after a trip and these guys will drive five hours, catch, clean, fillet, vacuum seal 28 salmon and then make dinner. I know, I know it’s a different video but the work ethic is unbelievable. You guys inspire me. Keep up the good work.
I'm an old school hunter and I would thank you two for the total respect you show for one of God's creatures that you harvested to feed yourselves, I hunt with guys that don't even take the heart of a whitetail deer I tell them about it but they just dont know, I still hang deer in my garage and more less work on them like you guys, using every part, so thank you, PS if that grinder ever gives up try a LEM big bite and you wont need that stomper anymore.
x2 on the Big Bite Lem grinder. Practically grinds by itself.
I say, the heart (smoked...oh my...) and the tounge is the best part of the moose!
@@WestForkWoodsman x3, game changer for sure. We processed all the burger from my last elk so fast, vac packing took longer than grinding and zero frustration.
I wonder if a big difference about a lot of hunters today is the fact that there’s a big disconnect from sport hunting or hunting for necessity. The simple fact that this moose could be the reason I get to eat or starve this winter is a big deal and really makes you appreciate it a whole lot more!
@@Passioakka I'd try that :)
Butchering with a white shirt on. Legend.
- Sir! Why do the enemy soldiers all wear red shirts?
- To hide it when they are injured.
- ... Sir! Requesting permission to wear brown pants!
@@batner - "Sir, is that why your wife wears white dresses?"
That’s what a professional looks like hha
Thats how confident he is
Not a drop of blood on him though
Just one more thing i hope is helpful when you add that much meat to a freezer you need to move the meat around for a few day since it’s not a forced air freezer the meat will insulate the meat in the middle and it might take weeks to freeze and can spoil before that happens
What a great tip👍
Yes absolutely correct sir. We do milk crates inside the freezer to organize and shuffle as it's freezing. Have found "lost" roasts at the bottom up to 3 years later that were still fine.
Right. very important reminder !
Very true. An aunt and uncle wasted 1/2 a pig due to the meat in the center spoiling.
I'm farm raised and we butchered a steer every Fall and put it into a large chest freezer. It was rotated L to R bottom to top for a week. We didn't take a chance at losing food.
“Guess I didn’t know my own strength” followed by that smile & hip-dip, was everything!!! I laughed out loud & was smiling for the next several minutes. This entire moose process was so interesting. You guys rock!!!
When you place a whole moose in the freezer you need to rotate the meat outside into the center every 10 hrs. A whole moose will not freeze fast enough and the meat in the center takes days to freeze. Rotate it from the center to the sides. The outside will freeze the fastest.
I think they only cool it till they can cut it into small pieces, and it’s easier to cut up when very cold
Guys, I randomly came across your channel and I'm absolutely loving the videos. I appreciate there's no click bait. No over the top production. No inappropriate content. There's a good blend of explaining what's being done, what your thoughts are, how you're doing it, and showing it being done. Cheers from Florida!
Yes so family friendly
Yes, butchers (the "old fashioned" ones) mince the fat before rendering it. The left-overs are called dregs and working dogs love the stuff. Big butcheries would put the dregs in 100L drums and farmers would come and take them away as a dog food supplement. Dogs fed this way have the glossiest canine coats I've seen.
I won't lie, I love my on-grid life, with all the amenities. I'm spoiled. I watch your videos because it's just such a nice feeling to see people living their lives without the anger and downright hatred that seem to be the dominant emotions these days. Please keep doing what you're doing, and thank you for sharing.
Fully agree.
That little dance of Eric's with the 'Guess I didn't know my own strength' comment! Just cracked me up!
When you grind meats to make sausages, it's recommended that you have a bucket of ice cubes on the side so that you can add into the grind to first reduced the heat and keep the protein cold so it won't breakdown on you, and second, the ice cubes will make your sausages more juicy instead of dry, third, it prevent the meat from getting spoiled if you keep the bucket of ice cubes under the grounded meat while attempting to finish grounding your large portion of meat.
What a life those dogs have. Just chilling out, watching their diligent Hu-mons prepare their food for them.
They eat better than I do for sure 😂
Its Hue-man
@peace leader no its hue-man. Colored man... your not human you're. Mankind.....two different species of man... one neanderthal ones not..
It's hoomans... Plebs.
It's so cool seeing this stuff on a large scale.
I'm going to be 21 soon, and I live in a fairly urbanised area in Ireland. My family think I'm weird that I like to buy chickens whole, butcher them and then render the oil, make broth, or ask my butcher for scrap bones. I see it as I pay less for more meat/broth/fat for later, and I enjoy the process.
I guess maybe weird part, is that I feel more connected when I process the animal myself. All around me, you just go to the supermarket, grab a roast and go home. It feels empty to me.
I don't want to insult anyone who prefers this way though, cause if our ancestors were told "hey go to this cave and pick up a fully processed animal for nearly no risk to your life" they'd do it. I've never been spiritual but I guess in a sense this is a way for me to discover myself or feel a connection to those who have passed.
what do you mean “render the oil”?
@@Finn959 just heating up the solid fat enough that it turns into a liquid. In chickens there's a ton in the skin that you can't get unless you heat it up and then it leaks out.
@@jamescanjuggle but don't you eat the skin on the breast and thighs? And isn't the carcass etc used for broth? I'm just confused what fat is even left to render out and make chicken fat with. 🤔
@@Finn959 I usually take the skin off first, take out the fat, make the skin crispy and add it to stuff like rice. Then cook the rest like normal just without skin
U are weird ...
So excited for you to have a freezer full of meat, and a woodshed full of wood for the cold months ahead, all your hard work has paid off! Bravo!!!
Have a meat in the freezer always made us feel rich when growing up
I ove how you two waste nothing or take anything for granted.
I can recommend raw lingonberries mixed with a little bit of sugar as an accessory to your mooseburgers. Common in Sweden. Make sure not to use too much sugar!
Greetings from Sweden!
Yep, same here in Finland. Recommend!
I was going to say those berries are used quite a bit in Sverige. greetings from New Mexico USA
Lingonsylt och älgkorv mumma
if i want to eat such i drive to ikea and order some discusting Köttbullar!
😁
@@Grandmaster-Kush mountains
I've always regreted moving back to the lower 48. I worked the pipeline 75-76 when Anchorage was a Boomtown. And enjoyed every moment of Alaskan life. Especially the subsistence style of life & the taste!
Glad you tipped one over.
that was soo cool when the fat solidified
I'm amazed your shirt stays so white doing all that butchering. Impressive.
Anyone else crack a smile when Eric said "guess I'm a lot stronger than I thought"? great seeing the less serious side of you both!
Whenever we are processing an animal, all kinds of different recipe ideas go through my mind. Nice to know I'm not the only one.
Excellent video!
As a 20 yr Alaskan resident this is in my opinion a master class in processing and I am glad you clarified why you didin't add pork fat back. I love all the things you render especially the bone broth. Bravo!
Having a full freezer is a great feeling and that meat is beautiful.
I don't get to hunt often, but it makes me so happy to see people still keeping this art alive.
Our seven year old daughter giggled when you bragged about being able to carry the moose in and later said, "wow I think they eat even more than you do mom!!" 😂✋ We both love watching you guys, thank you for sharing some of your life for others to learn from.
That's cute
You two are the channel hosts most conscientious of your viewers. You consistently add comments that are most informative . . . exactly the answers to my mental questions. I learn tremendously from you. Thank you!
You guys are like a food factory. Its amazing what you can do in that tiny kitchen. 3 10 hour days... you really worked for it.
Hi. Even though Covid messed with the world, ya'll killed it this year with your wood shed, fruit trees area, great harvest from your garden n now this beautiful moose that ya'll proceeded so well, n the fish caught, the eggs n chickens you care for that will feed you. I hope for each meal, you say a little prayer thanking those animals that will nourish you. Your growing knowledge shows on your Homestead thru all that you do. Peace to you and yours
Eric’s “I do not know my own strength” dance cracked me up but Arielle’s “Mmmmm” at the end of the video was perfect!
Absolutely wonderful! That is what you call REAL food. I love the way you two work together and your lifestyle...this is how life was meant to be.
Ahhh. The wonderful skill to turn what most perceive as a "grisly process" into a beautiful and peaceful time. Bravo. Thank you for sharing.
I remember as a child (I'm 79 now) watching my Mother and Father butcher a deer each year. This video was so interesting to me watching all the hard tedious work to basically use most of the moose!! I learned a bunch of new things about tallow, bone broth....amazing how much information you have to do all of the processes you accomplished.
Also, loved watching the "potato harvest" video too. Blessings to both of you. ♡ D
I love the way y’all used every ounce of that animal. So awesome to have that much food ready for winter. Way to go y’all.
congratulations on the successful harvest. Should be plenty of meat for the upcoming year.
Lol enough for two apocalypse 🤣🤣🤣🤣
You two were absolutely made for this lifestyle, that's for sure! I swear, every single video is an inspiration for me! I often pass them onto a couple of friends. I enjoy you guys so much, thanks for producing these videos for us. The education is quite addictive. :-)
~Rod, from Ohio.
Lonnie i would love to see you and connie do a moose.
@@mikemiller4304 We used to grind all of our meat with an old fashioned hand operated meat grinder. lol We have recently moved up to an electric meat grinder that is SO nice. We process all of our meat and it typically takes us several days to do so. We seldom harvest moose as we predominantly get caribou since they are typically easier for us to get.
Is there a Face in Meat . 😅 16:08
Watching you two work so well together processing this majestic animal let's me know I need to try and work better with my wife. I'm outdoorsy but she unfortunately can only make reservations and shop. She's a good woman who is just a city slicker. But if there was ever a food crisis, which I really feel is on the horizon, I need her to be able to have some skillsets. Ive hunted and lived off the land all throughout my childhood in Louisiana. Thanks you guys. Wonderful video. Wonderful couple. Wonderful channel.
I am agree with you!
I love this channel! You guys showcase sustainable living at its best. Living off the land with minimal impact. Also love how when you do have animal protein, you use as much of the animal as possible - great respect for nature.
Loved watching the time lapse of the tallow cooling, and later, the lids popping on the bone broth. So awesome to see your hard work pay off and your gratitude for the abundance.
PS: I bet you're glad not to be still living in Cottage Grove right now. Best wishes to any family and friends remaining in Oregon.
I was watching with subtitles on and when you guys were cooking the steak and eggs the frying egg said “thank you” and then “applause”! Had to mention that.
Never had Moose personally but my mouth was watering like the cat and dog 😁...Also, that meal at the end looked really yummy 😋
I'm sure it's good, it's an Anchorage mainstay, mooseburgers. I once ate Elk and wow is it ever so much more tasty than whitetail deer, the norm in the NE US. I much prefer wild game to cow. I've been spoiled, LOL. It's amazing, they can eat meat everyday if they want to, no worries. I am actually switching off, to much more veggies than meat, because meat is so much heavier and veggies is easier to digest. I'm happy for them, if they need meat, they got it to the brim. I prefer fish. i haven't seen them catch any halibut but once they do, well, they will be surprised. I caught some, brought some home to Buffalo and there were happy friends at the airport who also had their some to their delight. O my goodness, Alaska's bounty, the best ever.
It's not as gamy as deer it delicious
Imagine a cow that grazed free in the forest. Moose tastes like beef but better!
........This has got to be one of my top favorites of all your shows...
Really enjoy watching yall break down a whole moose into the various portions so skillfully and working in such harmony and companionship....Great show and many thanks....
Your separation of duties is always spot on. I'm wondering if that is discussed ahead of filming, or have you worked together for so long that it just happens? Love the content. Cheers!
Love your comment and agree it is sweet. ☺
Brilliant, I am officially obsessed. Love the fact you guys love spice in your food. I am from Jamaica 🇯🇲 wish I could experience this lifestyle with you guys. You guys are a lovely couple and work well together ❤️
I love how y’all never let anything go to waste! Such an amazing channel!! Much love ❤️
Pro tips: while on the finish grind, have the second person hold the bags over the front of the grinder as the meat is coming out. This way it fills the bags as you go, keeps the bags cleaner than stuffing them after the fact. Also keeps your hands cleaner, and saves a ton of time. Hand stuffing bags takes a lot of time. I know you are both working on separate things at the same time.. but try it next time for 20 minutes and you’ll realize it’s worth it to tag team that process.
I also tend to do the hind quarters right after straps. They are large muscle groups that are processed faster than shoulders and grind. This gets more volume of meat done and into the freezer faster.
Find the shoulder blade roast to pull Flat Iron steaks off the front shoulders, that’s a steak worth keeping.
Stock up on more Saran Wrap and butcher paper, it’s cheaper and more sturdy than vac bags.
If packaging strap steaks 2per pack, you can keep them together cut at 2”and then cut them into two after thawing out. Less exposed meat to freezer burn. Better for ground meat too imo because you can get more air out with Saran Wrap.
Good call on grinding the fat. I usually dice it into 1/2 to 1” pieces, but grinding would definitely make more surface area to weep rendered fat from, and a lot easier on the body than cutting it all.
Cold is key! good job keeping the meat nearly frozen. Throwing the grinder parts in the freezer before hand, and during any breaks also helps a lot.
16:50 Eric being such a humble king 😂😂
Just a note for you guys. Make it easier with those lem meat bags use a canning funnel keeps the bag open and filling faster..
Great, great video!! Thank you for showing people the moose harvest is more than just meat. That bone broth and tallow looked so pure and beautiful. Have you thought about grinding up the bones for garden mix or adding to chickens winter feed? Oh, last thing... don't forget to rotate the freezer meat so the middle packages can freeze too. Don't want any of that beautiful meat to spoil. Be well! Thanks for sharing your Alaska life with us. Cheers from Kansas.
That time lapse of the talo cooling, then hardening was awesome!
Ohhhh myyyyyyyy... moose steak and egg! i feel like homer simpson drooling over donut.
A single animal provided so much meat
Very well done
Love, love, love your channel! This is how i grew up, in a hunter family out on a farm in the middle of Sweden. Where you took care of everything. Going to the crocerystore was a treat, and it was only to get a treat. We lived of the land, and i am after years in the city jungle finding my way back to my roots. Not hunting, but living of the land the best i can.. The reward? The taste.. Everything taste so good.. Thank you for showing it can still be done today, and that every part of the animal is put to use. Looking forward to your cooking book! :)
I feel so bad for what is happening to Sweden and their cities
@@dillydally2653 I am not with you here.. Care to share what you mean?
Two of the delights of moose season for us as children were moose shish kabobs and pickled moose sausage. After rendering it all down into cuts and getting it wrapped, ground, etc. A large metal bowl appeared in the unheated garage filled with about 10 pounds of meat cut into chunks. My mom marinated it for four days in 2 large bottles of Worcestershire sauce, the juice of two lemons, and 2 Tablespoons of Rosemary. The meat actually "cooked" in the marinade and we kids used to dip into the bowl and eat the meat uncooked. It was delicious but even better strung onto skewers with bell pepper chunks, mushrooms, and onion and cooked over the fire. The pickled sausage last almost a year. Mom used a five gallon glass mayonnaise jar she brought home from work after the mayo was all gone. Into it went moos sausage that was made at the butchers, into long, round casings with spices. She sliced the sausage up into half inch think rounds until the jar was nearly filled and then covered the meat with vinegar and pickling spices and left it to sit on the counter for 2 months. That meat was divine! It was our after school snack on crackers with cheese. I hope you will give it a try! I appreciate your adventuresome spirits and the lovely partnership you have with one another. That is what makes the life you've chosen work. Many thanks for your lovely videos and for your courage to try a new life when the old one no longer fit.
When loading those ground meat bags slip your canning funnel down into the bag all the way to the bottom & as you fill it the bag will slip down. Much easier that way
better yet, buy the 2" stuffing tube attachment for that grinder and grind directly into the bags like stuffing sausage to streamline the process. best $20 you'll ever spend and will easily save you hours when grinding that much meat.
John Conaway II I like it. The less you handle it the faster and cleaner the process
I have also used a plastic cup with the bottom cut out of it in a pinch.
John Conaway II mine came with that attachment. 👍
I love that you are so self sufficient
The meal at the end looked sublime! That’s a lot of meat 🥩 and lard! You two are great at processing it all!👍❤️🙏
These folks are so knowledgeable and industrious! They are also quite charming and polite to each other. I have learned a great deal from their videos.
It’s very interesting learning what you do with the moose and how you cut the meats. You guys are very industrious.
I felt like every time I watch your Chantal
It's always amazing to watch and learn about news stuff.👍👍👍👍👍👍🌹🌹
just came across this channel, I'm loving it! One of the best channels i've ever seen on youtube
A bit of advice from the wife of a long-time refrigeration expert: you don’t have to unplug the freezer when it’s cold. That’s what the thermostat is for. If it’s cold enough, the freezer just won’t run. Just putting it outside where it gets cold will allow it to coast on ambient temperature without actually running… and, in the off chance that your freezer is subjected to a little solar gain, you’ll need that freezer to run for at least a few minutes to handle it.
The subtitles kept saying "mousse.." I chuckled every time.
That time lapse on the fat hardening was awesome
Just a thought, Through this virus 🦠 I’ve learned to can meat, can dry pack it into jars, add whatever seasons, pressure can 75 minutes pints, 90 minutes quarts, I’ve canned roasts and chicken, dry packing is soooo easy...love it!
You two are truly inspiring. I hope plenty of young folk are watching. What you are doing educates all of us....thank u!
Woohoo although this video would make for a bright and sunny day lol. I will wait until I get off work to enjoy it. As much as I would like the multiple videos I enjoyed when I first discovered your channel (60 day lockdown), the quality and anticipation for the next chapter are worth it. Congratulations 🎊
Indeed, watching all the back issues gets us spoiled. But certainly looking forward to my weekly fix
The time lapse of the tallow cooling is so cool 😎
Once again I'm so proud of y'all getting that moose changing it over to steaks and hamburger meat making lard and full , enjoy the video so very much keep up the good work .
Congratulations! It's not the harvest, it's the harvest that makes the memories you get to keep for a lifetime.
🙀 Cat:"Ahhh, I'm exhausted just watching them."
total utilization... that is so awesome. Chest freezer, meet your destiny!! So much yield from that one animal. Excellent video and excellent job
Hi, was living in Norway for and our neighbourhood was hunting a lot of moose. We always hung the meat for 40-degree-days, example avg temp 10 C degrees x 4 days = 40 degree-days. But it was always in whole carcasses in a shed and avg day temps below 20 Celcius. Good luck next year. Best regards, Annie
I can't get over calls focus faces their awesome
This brought back my childhood! Thanks for sharing
When I grind meat I put the grinding head in the freezer with the meat. Seems to work good .
That was my grandparents' trick too. They'd have extra grinding wheels to keep sharp and frozen. Thanks for bringing up that nice memory from childhood and the old camp days. I miss them.
Wonderful couple helping each other explain everything so neat bless
A video of you guys telling us how you two decided to live that way would be awesome! I'm from the city, but I'm facinated with the way you guys live
The more i Watch your channel the more i want to move up north. Now the only problem is my wife hate the cold. lol. Thanks for taking us along on this journey. Gosh thanks again.
Just a huge thank you for bringing my big-city stress level down. Watching you both working together with that respect for each other and for nature is so relaxing and rewarding! Can I come visit?!?! lol
Suggestion: Get a large stuffing tube and attach for your second grind. Grind directly into your freezer bags. You will save a ton of time grinding directly to your storage bags.
Really love your channel. You both come across so well and I've loved following your story on RUclips. I live in the UK and I aspire to be like you both, perhaps not Alaska but certainly overseas and off-grid. Thanks for the inspiration and sharing your knowledge with us all :)
tip: turn the plastic bags inside out
stick your hand in
grab a pound of ground meat
turn the plastic bag over the meat - seal
Great idea! 👍
Sandra Westley yes that’s how you pick up dog poo too.lol
If they were larger bags but those style bags you spend more time doing that rather than just putting in and weighing.
A better pro tip would be to just throw the meat back into the grinder and put the bag over the mouth.
@@UnfiItered that or a big sausage like tube. Then hot dip in water and seal with a thin steal hog ring.
I really like the fact that you huys really used every single part of moose. Its showing me that you really appreciated the life that been took down. Thank you for sharing us.
Whoop Whoop!!!!! Finally, another video!!! My day is made!!!!
It's awesome when you've got such a large variety of fresh ingredients to pull from.
Love how much of your life with us. Thank you so much for sharing. I was thinking with no fat that would been dry. Thanks for sharing that with us. I know with whitetail deer here in SC we got to add fat or it's to dry. Thanks for all you do for us guys. God Bless..
You ,guys are an awesome power couple ,I really enjoy all the wisdom you share !
The big muscle "20 lbs" was the sirloin.. those are super nice for slicing into steaks too.. i actually like those better than backstrap steak
This is the second time I’ve watched this video and I still love it. 👏👏👏👏👏
What a meal! It looked absolutely gorgeous . You must have been exhausted after all that hard work. So worth it though! Fantastic amount of food from one animal. Great video, really interesting to me!
Simple but fun and great living..If people lived like this there wld be let's stress over bills, sky high debts, huge homes with pools and big mortgages e.t.c....Just love it...thank 4 sharing 💯💯💯👌🏾👌🏾👌🏾
Moose burgers are delicious with any fruit jam, blueberry is my favorite!
If you like spicy try them with cowboy candy on eh 😋
Sweet onion jam would be great too.
South African here - that looks like some fabulous meat!
In Germany we eat game with Lingonberry jam. I heard her say she wants sweet with it.
I’ve never seen a better relationship. Good for you guys.
I don't ever "comment" but I have to say that you guys are AMAZING!
Aa
The shot of the fat hardening was super cool!
272 pounds of moose meat, plus all the salmon you have. There is really no need to keep livestock except for eggs and bacon.
Is that the Sundancer 12/24V freezer? Did you get it with the deep freeze option? In order to speed up the actual freezing, I would first stack it with more air spaces and put a small fan for air circulation into the freezer. That will draw out the warmth of the meat much faster. Otherwise large quantities of product could take days to fully freeze. Just saying. All commercial freezers have fans in them.
I like how Ariel is transferring the broth. Finally someone with sense who doesn’t try to ladle it. Faster, cleaner, smarter.
The Bearded Butcher on YT has some awesome processing videos. Just in case you want to check that out.
Coming from the restaurant/catering industry, I love large pots and pans. It makes processing large quantities a breeze. Even if used only a few times a year, it’s a good investment.
Keep it up :)