deer ribs - Deer Hunting Forums

Go Back   Deer Hunting Forums > General Forums > MuzzleLoader Hunting
MuzzleLoader Hunting Discuss MuzzleLoader topics

Reply
 
Thread Tools Display Modes
  #1 (permalink)  
Old 12-29-2011, 10:14 AM
JerkyPlinker JerkyPlinker is offline
Scrub Buck
 
Join Date: Mar 2011
Posts: 26
Default deer ribs

Do you people ever use the ribs? I don't have a band saw, but the butcher does. Is there a good amount of meat there to make it worth it?
Reply With Quote
  #2 (permalink)  
Old 12-29-2011, 11:17 AM
DVW DVW is offline
B&C 120 Class
 
Join Date: Dec 2011
Posts: 215
Default

Just my $0.02 worth, don't use a saw on deer. Deer fat and bones taste bad unlike cows and pigs. If you ever watch cooking shows they always say that the flavor is in the fat. IMHO that is a bad thing with deer. That is why they taste so gamey when a butcher processes a deer. I use a boning knife to remove all the meat, and am careful not to get any fat. If you want the rib meat, cut it out from between them and then grind it into burger. People who come to dinner at my house are always supprised at how good the deer meat tastes.

Last edited by DVW; 12-29-2011 at 12:01 PM.
Reply With Quote
  #3 (permalink)  
Old 12-29-2011, 01:53 PM
frontiergander frontiergander is offline
Banned
 
Join Date: Jul 2010
Location: Boncarbo, Colorado
Posts: 611
Default

no, not enough meat. Just dries up when you try to make anything out of them.
Reply With Quote
  #4 (permalink)  
Old 12-29-2011, 04:05 PM
Hunting Man Hunting Man is offline
Moderator
 
Join Date: Nov 2007
Location: Oregon, Ohio
Posts: 7,569
Default

This is where things get interesting. My buddies say the ribs are great on the grille. I don't know as I usually just discard them. One year I couldn't find any beef suet for the burger and just ground in some of the hard back fat from the buck and guess what, no difference in taste....
Reply With Quote
  #5 (permalink)  
Old 12-29-2011, 05:56 PM
DVW DVW is offline
B&C 120 Class
 
Join Date: Dec 2011
Posts: 215
Default

Quote:
Originally Posted by Hunting Man View Post
This is where things get interesting. My buddies say the ribs are great on the grille. I don't know as I usually just discard them. One year I couldn't find any beef suet for the burger and just ground in some of the hard back fat from the buck and guess what, no difference in taste....
That is interesting. The deer fat and bones that I have had have been pretty horrid. I always add pork fat when it is needed.
Reply With Quote
  #6 (permalink)  
Old 12-30-2011, 02:11 PM
Predator's Avatar
Predator Predator is offline
B&C 140 Class
 
Join Date: Nov 2009
Location: Belvidere, Illinois
Posts: 799
Default

I have always just discarded them. doesn't seem to be enough meat for the effort involved in extracting it. but in regards to using a saw posted earlier. I have a bone saw that can be used to separate the animals back quarters if I choose to do it that way. as well as remove the head for whatever purpose. Yes, I am familiar with deboning the entire animal and depending on time frame that is always an aption. but if I need to quarter the animal in a hurry and get it in the fridge, nothing beats a good sharp bone saw.
__________________
PSE 2006 FIRESTORM LITE #70
PSE 2009 TREESTAND GX #70
PSE 2010 1/2 AXE 6 #60
PSE 2011 EVO #70


The Devils Advocate

Revelation 22:17



Reply With Quote
Reply

Thread Tools
Display Modes

Posting Rules
You may post new threads
You may post replies
You may not post attachments
You may edit your posts

BB code is On
Smilies are On
[IMG] code is On
HTML code is Off
Trackbacks are Off
Pingbacks are Off
Refbacks are Off

Top Posters
Hunting Man7569
buckfever5650
BruceBruce19595362
timberghost3886
joel the signman3608
tator3140
gfdeputy22746
delbert1489
Buckshot1219
hunt NH1203
Photos
trail cam pics
bigevil1
trail cam pics
Team DHC Articles


    All times are GMT -5. The time now is 03:31 AM.



    LinkBacks Enabled by vBSEO 3.0.0 RC8