If you truly think your saving meat with a neck over a rib shot (lungs) then you need some time with a butcher, b/c it simply ain't true.
I butcher my own meat and process the ribs to be prepared the same as pork or beef ribs or cut the meat to be used for jerky and for stews. Also, if no meat is saved, why aren't slaughtered animals killed by sticking them through the heart or lungs? Just a thought.