Quick Answer
To clean and process a bull moose in Ontario, start by field-dressing the animal, then quarter and skin it, and finally break it down into primal cuts and wrap for transport. This process should be done with the utmost care and respect for the animal.
Preparing the Field-Dressed Moose
When field-dressing a bull moose, make the initial incision just behind the front legs, then cut under the diaphragm and out through the anus. Use a large knife or an axe to remove the organs, taking care not to puncture the abdominal cavity and lose valuable meat. Remove the head, legs, and hide, and set them aside for further processing.
Quartering and Skinning the Moose
Use a large knife or a saw to quarter the moose into four large sections, including the front legs and shoulders, the back legs and hindquarters, and the breastplate and ribs. Remove the hide, taking care to preserve as much meat as possible. Use a sharp knife to cut around the joints and remove the skin in large, intact pieces.
Breaking Down the Primal Cuts
Use a bone saw to cut the moose into primal cuts, including the chuck, rib, loin, round, and shank. Cut the chuck into smaller sections, including the shoulder and neck, and remove excess fat and connective tissue. Use a sharp knife to trim the rib and loin, and cut the round into steaks or roasts. Finally, use a meat saw to cut the shank into smaller sections, including the shank and trotters.
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