Quote Originally Posted by Dave Burrup View Post
I cut mine within 2 days. I prefer the taste of fresh meat versus the aged meat. I also do not like trimming the mold and dried layer off of the meat. Wastes too much. The only tough meat I had was a moose. You could not stick a fork in the gravy. The hamburger was like chewing grisle. I wondered if that animal could have been aged long enough to make a difference.
Perhaps........... All the moose I've had was really very
good. Sounds like a really poor butcher job.