My wife and I continue our effort in turning our frozen boneless moose parts into vacuum sealed burger, stew meat, steaks and a few roasts.

We began by finding parts to be ground into burger, and found lots of it as you see in our transformed freezer below.

Moose meat has no fat thus we mixed approximately 20 to 25% pork butt in with the burger. Pork butt has pork meat and pork fat to allow burger patties to bind and stick together. Pork is also a key ingredient in making meat balls and pasta sauces. 

After around 18 hours of processing we have nearly completed the burger packaging of maybe 130 pounds and 60 pounds of steak and stew meat. 

Last  night we had moose stroganoff and it was a hit. Meat flavor was excellent with no hint of gamey taste. I prefer steak thin slice 1/4 inch x 2 inches or thinner against the grain for stroganoff as I have made in the past to my families delight. 

Most all on-line  beef stroganoff recipe’s will work just fine with moose steak, just thin slice it against the grain while raw and partially frozen before you saute it. Just don’t overcook the meat. 

Today we cut backstrap butterfly steak, many sirloin steaks,and stew meat.

Note: Some steaks will be made into tips and stews as winter gets here. More to do but it is safe and frozen. We will rearrange the freezers so we have a better inventory. Already we have given some meat to friends and family. Nice!

Good Eats!