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| bad meat | |
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| Tweet Topic Started: Nov 23 2011, 09:56 AM (1,082 Views) | |
| skdly | Nov 23 2011, 09:56 AM Post #1 |
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Regular
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does moose meat have a stink to it or is it just like venison. opened up two raost this week and it smelt like old sneakers, bad any body ever have this |
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LoneWolf
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Nov 23 2011, 05:55 PM Post #2 |
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Rebel Soul
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Sounds like your meat went bad. |
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baydog
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Nov 23 2011, 08:58 PM Post #3 |
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Was it warm outside when you shot and hung it? If so, did you get the hide off right away and cool it down properly? How long until it was gutted? Sounds to me like it's gone bad. |
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| skdly | Nov 24 2011, 11:21 AM Post #4 |
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Moose was shot at 5:30 pm. Gutted and and hung by 4:30 in the morning and skinned and at butchers by noon. Moose came out whole so there was no extra contamination. We think the butcher screwed up cause he did not cut it the day we brought it to him. So back to my question, I guess the answer is there should be the same smell or close to venison |
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LoneWolf
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Nov 24 2011, 12:12 PM Post #5 |
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Rebel Soul
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Moose meat has a different smell than what deer meat does, but it shouldn't stink. I've never had moose meat that stunk like dirty sneakers. Your meat is bad. |
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chessy
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Nov 24 2011, 12:35 PM Post #6 |
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you ever thought that its not your meat.. maybe you got someone elses meat... thats why i hate taking my meat to a butcher |
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Bocephus_86
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Nov 25 2011, 08:40 AM Post #7 |
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that could be a possibility...if you had it skinned and at the butcher's by noon, you think it would be okay if he had hung it in a cooler. Unless it was really warm out when the animal was shot and it was starting to spoil even before you got it there. |
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warningshot
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Nov 25 2011, 10:08 AM Post #8 |
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Advanced Hunter
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it shouldn't stink at all...did u gut shoot it ?i think it was switched unless u were hunting where i was opening week it was 26 degress one night and down to 17 at night urrg |
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| Partikle | Nov 25 2011, 10:26 AM Post #9 |
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Team Ontario Trophy Bucks
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You've never tried my venison Mike. |
![]() Population Control Specialist 00 Buck - Licensed to kill | |
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LoneWolf
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Dec 19 2011, 11:42 AM Post #10 |
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Rebel Soul
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I don't ever want to either - if there's a stink to it. |
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| crisop | Dec 19 2011, 02:13 PM Post #11 |
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Almost know it all
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i think the butcher switched your meat. if it's cool enough we've let out moose hang for a week with the hide off in a garage then brought it to the butcher other than him switching the meat with someone elses meat it shouldnt be bad if it was in his cooler |
| winter time with snow and ice means ICE FISHING | |
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StandNapper
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Dec 19 2011, 03:04 PM Post #12 |
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One sure way to tell if it is bad is to throw a chunk in a frying pan (outside on a BBQ sideburner) and cook it. If it is in fact bad, the smell will get worse as you cook it. Bad meat will become putrid when cooked. I do all my own cutting now because I don't trust anyone with my meat. I had a butcher switch meat on me before. He put someone's gut shot, dirty old buck in place of a nice young doe I brought in. We actually called him on it and he admitted to doing it.......Funny he is out of business now. I wonder why? |
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2010 Hoyt Alphaburner Vixen Excalibur Crossbow 50. cal Traditions XLT Blackpowder | |
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baydog
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Dec 19 2011, 07:09 PM Post #13 |
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After re-reading this it sounds like it was taken out whole, not gutted immediately. The first week of moose hunting here in NW Ontario was hot with temps in the mid-high 20sC getting close to 30C during the day and not cooling down at night much. If it wasn't gutted for 11 hrs, with those warmer temps, I'm betting it spoiled (especially if it was gut shot which we don't know). Too bad, it's tough to get a moose and nice to enjoy a good steak. |
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| skdly | Dec 20 2011, 08:45 AM Post #14 |
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take a moose out ungutted??? if you are lucky to get them out without quartering them its a blessing. the moose was definatly gutted and was not miss handled in our posession. found out that the butcher hung it in his garage and cut it a day later. everybody knows the temps we had in bow season this year, not a good idea. pretty disappointing to have this happen to our first moose. |
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LoneWolf
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Dec 20 2011, 08:55 AM Post #15 |
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Rebel Soul
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If that's what the story is, that butcher should be held accountable for the spoiling of that meat. He could have at least hung it in his walk in cooler, if he has one. Sorry to hear about him mishandling, and not taking better care of your meat while in his posession. He should have known better than to hang the moose in a garage, considering the hot temperatures we had this fall. That's a real shame. I know one thing for sure. That's one butcher I wouldn't be recommending to anyone in the future, let alone bringing him anything else to have butchered. |
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Tikkaman1
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Dec 20 2011, 11:37 AM Post #16 |
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Advanced Hunter
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Not really sure how this is all the butchers fault. The hunters in this case have to be the ones to put most of the blame on for not doing the research on the butcher they are using. We hunted this past Thanksgiving and it was 28c out and the butcher we normally use does not have a walk-in cooler. I called around and found a place that has a cooler and could take the meat if we were lucky enough to shoot something. There was no way I would have thought about bringing it too our regular butcher with no cooler. If I couldn't have found suitable arrangements I wouldn't have shot something until the temperatures went down and I knew the meat would be prepared properly. |
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baydog
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Dec 20 2011, 01:29 PM Post #17 |
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Thanks for clarifying, wasn't sure from reading your post. I've seen some hauled out whole and gutted at the road. It's more common than you would think. I feel for you...... |
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| skdly | Dec 20 2011, 08:04 PM Post #18 |
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Not the butchers fault?? when you travel 25 straight hours and hunt an area that you absolutlet know nobody, you take the word of the locals. this guy (pros butcher) did not have a cooler but a big walk in freezer. his words were he was going to cut it right away. and i guess we assumed that he would know better then to let the moose hang for a day in that heat.. plus it could of been hung in the freezer for a couple hours at a time to be cooled off, but i guess he did not think of that when he decideded to go against his word and wait to cut it up the next day. thats how you get Butchers fault |
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baydog
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Dec 20 2011, 08:21 PM Post #19 |
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Skdly, once the meat was cut, did he freeze it for you? |
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| skdly | Dec 20 2011, 08:30 PM Post #20 |
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im assuming...it was nicely wrapped and frozen when we picked it up. it went right from his freezer to ours which we kept running with a generator on our way home |
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| crisop | Dec 21 2011, 12:34 AM Post #21 |
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Almost know it all
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skdly where do you live and where did you hunt? 25 hrs is a long time to go moose hunting |
| winter time with snow and ice means ICE FISHING | |
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| skdly | Dec 21 2011, 09:47 AM Post #22 |
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long sault..south east ont...40 km off the quebec border on the st lawrence river. we pretty much travel across ontario. when we hit thunderbay we keep on trucking. this has turned into quite the discussion. just wanted to know about the smell of the meat. i figured it would have a different smell, but i knew it was not right but wanted to make sure before i tossed out some hard earned prize. pretty upset! |
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LoneWolf
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Dec 21 2011, 10:27 AM Post #23 |
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Rebel Soul
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Can't blame you for being upset, skdly.
Did that for 3 seasons. Took approx 26-27 hours to drive up to Ear Falls from Ottawa. |
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Downwind
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Dec 21 2011, 04:38 PM Post #24 |
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Have you defrosted more of it? Maybe you got a mix and match with someone elses moose, it might not all be off. |
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