You pack out guys taking any of the neck?

[MattMan81]

For you guys packing em out. Are you leaving the neck? Or if it's a southern thing are the necks pretty tiny and not worth grabbing? I know Mi deer can have a good portion of meat in it, just gotta cook it down in the crock pot. I never hear anyone talk about taking part of the neck.
Curious what self processors and pack out guys are doing.

 

[BTaylor]

I do.

 

[gcr0003]

Absolutely, why would you ever leave that precious meat! I essentially filet on one side of the neck roast and then flip it and get the other. I bet it’s 2-4 pounds of meat.

 

[Bigterp]

Every trip, make sure I never leave behind a tenderloin or heart either

 

[Horn]

I definitely use the neck when I self process. Canning tenderizes everything, if that's something you care for.

 

[Blacksmith]

Yep! As already said, just slice down the back and fillet off all in one pc. Boning in the field and packing doesn't change the meat you save at all. You can take as much as you want or all of it, you just don't have to gut it. Much easier and cleaner IMO.

 

[elk yinzer]

I wouldn't admit to it if I didn't but there are all kinds of kinds. If it's not shot up. Would you take a 4 pound beef chuck roast and chuck it out? Cause it takes an extra 5 minutes to get out? Can't spare 5 minutes of knife work for some good eats? Don't know how to cook? Just a contrarian?

 

[GeoFish]

Never, backstrap, tenderloin and debone the hams.
The rest is for the yotes.

 

[krub6b]

I don't pack out but the neck is always worth taking. Smoke and shred it into Taco meat. Delicious.

 

[GCTerpfan]

Yeah, I either fillet as much as I can off each side or on occasion will cut the whole neck off bone in. It's pretty easy to twist one side off with just some knife work, the other side usually requires a saw because you don't have leverage on one end to twist.

When filleted off, I'll throw the neck and two front shanks in the crock pot together. Makes more than enough for a meal for a family.

 

[GCTerpfan]

And don't forget the heart and the liver. Deer liver is way more mild than beef liver and organ meats are the most nutritious parts of an animal.

 

[Sechelik]

For you guys packing em out. Are you leaving the neck? Or if it's a southern thing are the necks pretty tiny and not worth grabbing? I know Mi deer can have a good portion of meat in it, just gotta cook it down in the crock pot. I never hear anyone talk about taking part of the neck.
Curious what self processors and pack out guys are doing.

Last Doe I self-processed:
Live Wt: 108# Yielded 42# of edible meat(in cooler).
Included;

1. Neck Meat
2. Rib Meat
3. Heart
4. Shoulders
5. Hind Qtrs
6. Backstrap
7. Tenderloins

 

[NimbleTimbo]

And don't forget the heart and the liver. Deer liver is way more mild than beef liver and organ meats are the most nutritious parts of an animal.

No filter organs for me thanks --can't do the texture. But when you are hungry enough, everything starts looking good cooked on an open fire so who knows? I do take the heart and neck meat, but the neck is a little harder to get off clean so I get what I can and don't stress over it. The neck meat is delicious. I've started keeping the shanks too for Osso Bucco--man that is tasty! Anyone ever have the cojones to try the cojones?

 

[gcr0003]

No filter organs for me thanks --can't do the texture. But when you are hungry enough, everything starts looking good cooked on an open fire so who knows? I do take the heart and neck meat, but the neck is a little harder to get off clean so I get what I can and don't stress over it. The neck meat is delicious. I've started keeping the shanks too for Osso Bucco--man that is tasty! Anyone ever have the cojones to try the cojones?

You can’t do the texture of heart and liver but deer pelotas sounds intriguing? You ain’t right.

 

[BTaylor]

And don't forget the heart and the liver. Deer liver is way more mild than beef liver and organ meats are the most nutritious parts of an animal.

I am with @NimbleTimbo, y'all can have all the liver you want. If the good Lord had intended you to eat it, he would have mounted it somewhere that didnt require gettin in the guts to retrieve it.

 

[GCTerpfan]

I am with @NimbleTimbo, y'all can have all the liver you want. If the good Lord had intended you to eat it, he would have mounted it somewhere that didnt require gettin in the guts to retrieve it.

I use the gutless method for all my deer. A simple incision behind the back rib, slide your hand down in and work it out. Takes a little practice but, the good lord put it close enough to the ribs you don't need to touch any guts. He just makes you work a little harder for the good stuff.

 

[BTaylor]

I use the gutless method for all my deer. A simple incision behind the back rib, slide your hand down in and work it out. Takes a little practice but, the good lord put it close enough to the ribs you don't need to touch any guts. He just makes you work a little harder for the good stuff.

Wasnt "Thou shall not eat the oil filter" one of the commandments? If not, it should have been.

 

[NimbleTimbo]

You can’t do the texture of heart and liver but deer pelotas sounds intriguing? You ain’t right.

Ha, I didn't say I had tried it or plan to, but hey peer pressure is a real thing and I don't usually back down from a dare especially if there is liquid courage involved.

 

[MattMan81]

Mixed reviews on the liver. I remember guys saying it's good. I have read a lot say it's not. I haven't tried one. I assume it depends on how you cook it?

 

[Blacksmith]

I use the gutless method for all my deer. A simple incision behind the back rib, slide your hand down in and work it out. Takes a little practice but, the good lord put it close enough to the ribs you don't need to touch any guts. He just makes you work a little harder for the good stuff.

Are you talking about the liver or the loins? I know the loins are under the last rib and always take them but I thought the liver layed crossways in front of the stomach??