Butchering a moose takes Rudy and I around 5-7 days, cutting everything up into the stews, steaks, roasts, schnitzels, and burger we’ll eat all year. We freezer seal everything. Organs like the heart and tongue are tucked away as well, and the bones are cut for soup and marrow. We save the inedible air dried scraps for local mushers who feed them to their dogs. ⁣ ⁣ ⁣ ⁣ ⁣ ⁣ ⁣ ⁣ ⁣ #butchering #moose | Pavlina Sudrich
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