I have a source for moose that will soon be butchered. The hunter usually throws away all the fat (you know, saturated fat being bad and all) and I asked to keep it for me.
- What parts of the moose are best for making tallow?
- Any other good parts I should ask to keep?
asked byKev (74)
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on October 02, 2012
at 10:50 PM
I shoot a moose almost every year. There is very little fat on a moose, the outer layer is usually ruined by poor handling in the field and ends up covered in leaves, hair, and dirt. That fat is not very good for tallow anyway. The fat you want is found internally surrounding the kidneys, heart, intestines, and behind the eyeballs. I can usually get 10-15lbs of fat from these areas. Also, have him save you all the leg bones! Take them to a butcher, ask him to cut them into 3" pieces. Use for bone broth and suck the marrow as they are cooking.
We also save the head. Skin it, remove tongue for eating later, remove eyeballs and brains--get fat from eyes and eat brains. Put the rest, which you chopped up to get the goodies in a big pot of water--doesn't have to be all at once, and make soup. This is an Alaskan Native delicacy...moose head soup.