Not only that, you will not find a better roast meat than a neck.... best flaky tender meat on a deer, a little more work to get it but well worth it....

Now the ribs, I agree throw em to the coyotes...

And by myself, I can hang one, have it skinned and off of the bone in under 20min... if the arthritis in my hands is not acting up..... We generally butcher anywhere from 15-20 a year ... I am the skinner and cut the meat from the bone, while hanging. once you learn to go around the hip socket while hanging, it is so much easier... My 2 hunting buddies do the rest.... We all learned by doing and was not taught in any way and have gotten rather professional at it!!!