On a guided hunt in northern Idaho. Bill Agler had shot the first moose in his life. Next question what to do with it? The outfitter called his friend that's a butcher and says, We're bringing it down. You're going to be ready. Oh, yeah. Next day we get in the truck and we drive all the way into Clarkston. The butchers, they're ready for us. He takes that thing and hooks it up. Hole proceeds to skin it for us. The rest is history. Guy, cut it up for me. And about two weeks later he calls me and I went and picked it up. The antlers on the moose were 30 inches wide, which is not a big trophy. But this is going to the only moose I'm going to shoot in my life. So I was just happy to get myself a nice bull. Moose. The end of the story. What about moose steaks? Any of those? Yeah, only about £400 of moose meat as the butcher is skiing it out. He said this is going to be one tough moose. He said, Look at these striations. And the meat says, I can tell you for a fact that this is going to be a tough moose. And the outfitter who had shot a moose in that very same area several years back says My moose was bigger than the one that I shot and older is my moose. I had him do hamburger for most of it and some of the steaks and back strapped and he said, My moose was so tough that I took all the rest of the steaks back and had him cut it into hamburger. I asked the butcher, What do you think? And he says, Probably the Tenderloin and the back strap are going to be okay and the rest of the steak is not going to be okay. But I can kub it for you Like a cube steak. Like a cube steak? Yeah. Tried it and it wasn't bad.