cut meat with as little waste as possible. But if you do
want to cut it up yourself, Figure 9 shows the usual
cuts and where they come from on the carcass of a
deer. In cutting up a moose you are well advised to
use a beef meat chart in conjunction with this one.
(See Figure 10.) If you do the job yourself be sure to
get a meat saw and cleaver.

The usual rules for freezing meat apply to elk and
moose meat. If you’re not certain about these rules get
in touch with your local Department of Agriculture
Home Economist or Agricultural representative.

Moose in the Winter Season

Hunting moose in the winter season is quite dif-
ferent from hunting in the open-water season. Cer-
tainly handling the carcass once you get it is different.
In the first place, it isn’t likely to be in a lake or
marsh and therefore retrieving it will be much easier.
The cold weather of the winter season also helps cool
the meat faster than during the warmer weather of
the fall. At the same time, care must be taken to see
that the meat doesn’t freeze before you are finished
working with it.

Actual cutting of the carcass is the same — fall or
winter. An old Indian trick, once the animal has
been cleaned out, is to lay the carcass cavity down-
ward on the snow and then cover the whole animal
with more snow. This technique, in sub-zero weather,
cools the carcass quickly but the snow cover keeps it
from freezing. Some hunters skin and quarter the
animal first. ‘They cover the quarters with the hide

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