All moose are tender after they meet a grinder.I take the entire front and whatever isn't steak [Flintstone size BBQ variety] or chops and mix 25% pork trim to make burger.Great for lasagne , meatballs or sketti.Most of the wolves are black in the area I plugged this one according to the locals anyways?I prefer dry cows or two-three year old bulls for the table.........................Harold..........98 FN Husky mauser
Last edited by Pioneer2; 12-13-2009 at 08:59 AM.
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