do you take off just the hind quarters and steaks and neck meat? or do you get every last bit of it like rib meat and ect... we take the neck roast, hind quarters, back straps, steaks. we take scraps and grind that into hamburger and sometimes we take some rib meat. is there alot of meat on the ribs to just take the saw and cut chunks of ribs off and grill the hole thing? or is it better to just cut the meat off?