Jonathon if I had any extra I would send you some moose, to me it is a lot like beef in flavor
Bright Red Beef
Just processed a farm kill for a neighbor yesterday. Any ideas as to why the meat is bright red? The beef was aged for a week. Thanks.
Once the meat is cut and exposed to oxygen it will turn bright red.
mykrawc Was the meat wrapped when it was hanging? Where was it hanging, in the barn or a walk in cooler? What was the temperature it was held at? The brightness of the meat is dependent on the amount of myoglobin in the meat. Here is a great article from the USDA on the color of meat https://www.fsis.usda.gov/wps/portal/fsis/topics/food-safety-education/get-answers/food-safety-fact-sheets/meat-preparation/the-color-of-meat-and-poultry/the-color-of-meat-and-poultry/ct_index