VernAK
WKR
When we grind moose meat, it can be a large quantity and we prefer to not add fat. We wrap in poly wrap and then coated butcher paper. Keeps well!
The beef here is usually grass finished and to add the fat to good moose meat is a screw up IMO as the fat is not mild.
If making burgers etc, I knead in a quantity of olive oil and seasoning into the moose meat. This will help keep it together in a patty.
If using the ground moose in chili or tacos etc, I don't need fat in it.
The beef here is usually grass finished and to add the fat to good moose meat is a screw up IMO as the fat is not mild.
If making burgers etc, I knead in a quantity of olive oil and seasoning into the moose meat. This will help keep it together in a patty.
If using the ground moose in chili or tacos etc, I don't need fat in it.
