Skeet,

let me rephrase.

ribmeat, flank included. plus rump meat, and skanks of hams and shoulders.

my cowhorn spike was 95# fd and had 15# with those cuts.
added 3.5# pork fat to 7.5# for sausage 3.5# beef fat to 7.5# for burger.

worth the extra work for me as I hate waste.

still i' m talkin deer. elk I can only imagine as I' ve never killed one

brad