When butchering a moose, use a small, sharp knife to remove the hide, and use a large, sharp knife and a bone saw to cut the moose into quarters. Discard the liver and kidney, as these parts may contain heavy metals. To begin butchering the moose, cut along the backbone with a bone saw to halve the carcass, and saw through the backbone on each side to quarter the carcass.
Remove the brisket from the underside of the rib, and remove the backstrap on each side of the backbone by cutting the meat away from the top of the backbone and working downward. If the brisket is thin, grind it to make burger. Thicker briskets are often rolled and corned. To separate front legs from the carcass, cut between the backbone and the shoulder blade.
Remove the tenderloins from the inside of the ribs before aging the meat. To age the meat, store it at 40 degrees Fahrenheit for up to 21 days in a cooler, or for three to five days outdoors. Do not expose the meat to temperatures above 50 F. Saw large racks of ribs in half for easy storage, and label each wrapped piece of meat with the date before freezing. To save freezer space, remove large bones before storing the meat.