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Don't just take the quarters, backstraps, and tenderloins if you want as much meat as possible. There's a good 40-50 pounds of meat hanging out on the ribcage, often going to waste.
Quote from: Bean Counter on July 27, 2014, 06:15:48 AMDon't just take the quarters, backstraps, and tenderloins if you want as much meat as possible. There's a good 40-50 pounds of meat hanging out on the ribcage, often going to waste.Begs the question, are the ribs themselves good? Beef and pork ribs are good, but I have not heard much about Elk? Be quite a bit of work to do in the field which may be why not talked about much, but it there much meat on them?[/quoteI don't know about cooking them the same as beef or pork ribs, but theres lots a burger meat in there!