When I lived in Alaska years ago (dating myself: 70's-80's) I hunted with a good buddy who shot a .54 Hawken of some make and I had a CVA Hawken .50. We hunted as a team in the same hidey-hole, with the .54 taking the first shot and, if needed, the .50 would be the second shot. Back then, moose were thick as all get out
We used patched round balls with large loads of 3F BP. We almost always came home with at least one moose, and we did not care if it was a cow or bull, and we had permits/tags for both. If hit in the lungs or heart we did not chase it far and we were butchering it.
We were not looking for antlers or head mounts, just meat for the freezer. Don't pass up neck meat or lower leg meat as it makes great hamburger. Just add enough beef fat to the hamburger (15%) for a great meal. If you get a caribou add 20% beef fat as caribou are so lean.
He had an 1894 Winchester in .38-55 (actually a .40 caliber) that I was most impressed with and that was for serious work.
Sorry to ramble.
Jim