CB, you mean to say you get 10% from the intercoastal space off the ribs, sorry been butchering game for a lot of years and never seen that high. Maybe our deer are thin ribbed or are you including some other cuts as ribs?

Butchered a mulie doe last sunday from hanging to freezer 54 minutes, no grinding though. That is the 16th animal I have done since sept, get lots of practice and I just love doing it. I agree it is rewarding and worth the effort. never had to worry about is that my meat, did I get what I brought in and it is cut to my specs not the guy with the bandsaw

EKM, very nice setup. Must have taken a while to get it to the stage it is in now? I know we have 2 camps and they have taken a lot of years, work and so on, aren' t fully their but getting close.