A fitting on an air cylinder that holds the cows in the stall came apart. Replaced with a spare. Helped the wifey finish up. Shut the garage door after the last run & one of the lift cables broke. I'll have to fix it before the morning milking. Hooray no real job!
Moose/caribou meat is something special. We have had uncooperative weather this year. I am about 60 days invested in hunting them this year.
We were talking about Cannon race bar, square filed chains, there was some file talk. Then bartering for saw porting.
I am sure you understand dealing with 1,500-2,000 pounds. I start with the rear quarter by disjointing and laying it aside, hoof-hair and all. Then the front shoulder, hoof to hair. Then skin from middle of spine down to middle of belly, lay hide with hair down. Cut backstrap, then peal all meat off the rib cage, from rib meat, flank, skirt and brisket. No meat on top half of animal. Use the snow machine to flip the carcass over, repeat. Then use chain saw to cut spin/rib cage at the hump. I take that cut to nose out. What is left behind is ribs/spine/gut. Alaska has a very strict wanton waste law. All eatable meat shall be salvaged. I can normally accomplish this in 1 1/2 to 2 hours, from shot to ready to leave.
Kinda what I was thinking. I'm sure that you've learned some tricks over the years to make it easier.
This is about as easy as I can make it. I want the biggest pieces I can still reasonably handle. Breaking down to 7 parts n the field is as simple as I have figured out. Once home I use the tractor to unload the quarters and hang to age. Then process as usual. Its simple not all that easy especially by ones self.
