Originally Posted by
flounder33
The ribs are just not worth the effort. The more I learn about butchering and cooking venison, the less meat goes into grinding. And you don't need a lot of high price equipment to process a few deer. A few sharp knives, a hand meat saw, and a grinder is nice, I use a friends grinder.
I disagree. I have been butchering my own deer for years and have worked for several cutters in the past. For them, time is money and they can't take the time to get every scrap of meat as I do. If I have a good clean ribcage I always bone the meat out from between the ribs and trim the excess fat of as I'm preparing it for grind. Most of the time I bone the neck off for grind but once in awhile I bone it off and trim it up good for a rolled roast. I get as much meat off the lower legs as possible also (I see a lot of hunters waste that). I pretty much do as Semisane does with the rest of the cuts as I don't like my Venison with the bone left in any cuts. I make my own sausage, jerky, corned venison, etc. so I take every scrap of meat off the bone as I can. The Coyotes don't have much to pick at when I'm through butchering....BPS