I should clarify, I use a saw for the pelvis, sternum, sometimes for removing the head and for removing the legs at the last joint. However, I don't saw through bones at the same time as the meat that I'm planning on eating (such as in making Bar-B-Q ribs). IMO getting the bone bits in with the meat can make it taste bad. That has been my experience anyways. Doing it this way, even the "gamey" bucks taste like little does. I'm sure that others may not notice a differences. This could be due to different diets the deer eat or the different tastes of the individual. Typically I fillet the meat off of the ribs leaving very little between them. Then I just give the carcass to the coyotes and birds. I think I added it up once and got less than one pound of meat from between the ribs. Really not worth the bother.