do you take off just the hind quarters and steaks and neck meat? or do you get every last bit of it like rib meat and ect... we take the neck roast, hind quarters, back straps, steaks. we take scraps and grind that into hamburger and sometimes we take some rib meat. is there alot of meat on the ribs to just take the saw and cut chunks of ribs off and grill the hole thing? or is it better to just cut the meat off?

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Like lazy archer said dont waste Gods gift!!

every ounce I can.

I take every bit of meat I can get off of the animal. Here in Colorado If you don' t use the meat that you kill you can be criminally charged. Also, no offence fishy if you are not using all of the animals meat like the front quarters you are certanly not portraying a good image for the rest of us hunters out here.

If you don' t want it take it to someone that will eat it. I know that there are always people around that will gladly take deer meat.

We get every ounce we can. The landowner gets first choice of any cuts he would like. Then we take out what we want (usually the tenderloins and a hind quarter. The rest is donated to the local Hunters for the Hungry program with a little cash donation.

All of it, that I possibly can. How many of you get the tongue, heart, liver, etc...?
The bones work good for stew or can be a good dog treat.

We usually take all we can. About the only thing we don' t take is the meat off the ribs. Most of our deer aren' t very big, so there isn' t much meat there anyhow. If we do kill a big deer then we' ll take the ribs. I make the majority of my meat into burger, so we get what we can.

I do my own processing and very little is wasted. One thing I did diferent this year is I took some stew meat and made chili. Works great if you haven' t tried it.

what lazyarcher and coyote said.