Quote:
Originally Posted by Cal
I love people like this, it makes me chuckle. Just because you deliver those ribs to the butcher doesnt mean that they dont get thrown out. If you butcher your own deer or cut those ribs out befor you take your deer to the butcher then you sir have earned the right to give me that holyer than thou BS. If you just take your deer to a butcher I can pretty much assure you that the butcher is chucking the ribs. You have little tiny strips of meat that are about 1/4" thick between the ribs, hang that deer for a couple days and about half of that thickness is dryed out and IMO needs to be trimmed. If you wanna go to all that work for a few peices of meat about the size of a bacon slice that are only fit for sausage then I salute you, if you think your butcher is going to do this then you are delusional.
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a big X2. What a waste of time for any butcher to do this. Good on you for pointing out the effect of hanging. There is next to nothing left after a week of hanging.