We all know of the guy that tries to give his trophy bull moose meat away. Big horns, but that is all.

Meat that your dog sniffs at and pees on. Good Doggy .

Question:

How large of a paddle do you look at on a moose before you decide it is not meant for the deep freeze?

 Grey you are right .in my younger days in
  Manitopickerel my thoughts were swamps grow
  good eating moose .
          A few years ago ,an acquaintance offered me
  moose meat, a honker of a pasture moose , from
  that Dahlia area , shot in August . I ended up with
  1/3 of a moose .( here I interject, too good to be true
    It usually is  )
      The Beast was barely edible , very gamey , chewy ,
   I passed it on to a friend who is a sausage specialist .
     Links were pretty good , I didn't even asked what
      was in it . At that point the Griff would eat it .
       And that dog has a discerning palate, he will only
       eat a well seasoned cow paddy .🐮

Only had one bad moose was about a 40 inch bull was hot down in a beaver dam we didn't get it skinned fast enough. That's the biggest issue I think is getting it hung and skinned quickly.

It's all about the dressing and the aging. The older the bull the longer it should hang provided it doesn't start to turn on you. If the weather allows on a big older bull a min of 7 days aging longer if the meat can take it. Old T.J. Spanky when he was on the other site, used to argue with me endlessly that aging does nothing for meat, cause he read it some place from a butcher or some scientist wrote it. I dont not care what some scientist says,, age old time proven techniques stand for themselves.

And we all know where that nice furry trim from that hanging Mcbeef  goes to. 

I have heard about hanging animals in a screen box house with a nice air flow running through in warmer weather works pretty good.  Keeps the maggots off, and the meat seems to age nicely.  I could see the local animals wondering who owns that meat.
That includes the farm dogs who are supposed to be guarding that meat.