[Justin]

in reply to: ratio #21966

Doc Nock wrote: Speaking of neck meat, Westbrook…

I love a neck roast more than many cuts off a deer. I rub it with Italian type salad dressing…let it marinade a day, then roast low heat and slow… OMG…

I’ll second this. I like to bone out the entire neck (from atlas joint to the front of the chuck)one side at a time and then tie them together with a stuffing mixture between the two slabs. Then I rub it down with a mix of seasonings and slow cook for a day. Smells sooo good when you come home from a hard day at the shop and tastes even better than it smells!

The combinations of salts and low/slow cooking really breaks down the meat and makes the neck a roast option rather than trim.

Justin

(aka Wildschwein)

[Justin]

in reply to: ratio #21958

At butchers college and the custom cutting shops I have worked at, we usually go that the animal will retain 60% of its live weight after dressing (skinned n gutted) and that your average boneless edible take will again be 60% of the dressed weight. This does not include the weight of edible organs (including tongue and heart), nor the meat that can be retrieved from the head. Also this will vary some due to different levels of fat cover (agriculture vs. forest fed Deer) and the amount of damage done by the hunter during the killing/dressing process.

As a side note you can often gather a pound or two of extra trim meat from an adult Deer’s jaw, length of nose, cheeks, and the hollows behind the eyes beneath the ears. Its not much but waste not want not eh?

Justin

(aka Wildschwein)

[Justin]

in reply to: Update on Larry Fischer vs The Bastard #19042

I am very sorry to hear of your illness Mr. Fischer. Damn proud of how you and yours are fighting back though. Give it hell and best wishes over the holidays.

Justin

(aka Wildschwein)

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