Moose for me 3/4" steaks medium rare with a good bottle of wine and hunting partners sharing a good meal ..

Yep, very good. Have only had two: one from Alaska and one from Montana. Both with big bulls, were very tasty, and not really tough. I guess a moose leads a pretty sedentary life and doesn't get as tough.

LOL !! I can agree with them tasting great.. But, gueeze big bulls not being very tough..LOL There certainly is alot of Mainers up here that will disagree with that statement..

In NH in '04 I shot a 9 1/2 year old bull. You want to talk about tough? My jaw still hurts when i think back to it!

i posted a picture of my moose cut up in 4 parts ..we let the meat hang for a minimum of 2 weeks outside before bringing it to the butcher .he hangs it anouther 2 weeks in his refrigerator before cutting it up into steaks ...most hunters process their meat way too soon and is then not tender ..

we used to buy it a the slaughter house when one would get hit by a car, but I have taken two here in Vermont, including last years 51" bull. gotta love it, takes flavoring wicked good. let it marinate for a day or two in some liqid smoke and worchestire sauce, then you got something. but, i would take a bear steak over moose steak first.

I took a Cow in VT last year. Best moose steaks I ever had.

how big was the cow, and where did you take it from? i took my cow in 2004, she weighed in at 684, which i guess is pretty good for a cow. the bull last year weighed in at 719, both clean dressed.

cow i shot the meat was much tender than all of the bulls i have shot .

The cow was 554 lbs. dressed and it was taken in Danville. I took a 51" bull in Danville in '03 as well.