Hunting Washington Forum

Community => Butchering, Cooking, Recipes => Topic started by: Kc_Kracker on September 13, 2014, 10:33:12 AM

Title: Butchering / processing question: how far up the neck?
Post by: Kc_Kracker on September 13, 2014, 10:33:12 AM: i have never seen an actual answer on this, how far up the neck are you really supposed to remove the head on big game? :dunno:
Title: Re: Butchering / processing question: how far up the neck?
Post by: jackelope on September 13, 2014, 11:05:30 AM: At the base of the skull where the last vertebrae attaches. A swift twist/neck breaking action movie maneuver will do it.
Title: Re: Butchering / processing question: how far up the neck?
Post by: bearpaw on September 13, 2014, 11:22:48 AM: Real easy to cut off the head at the ball joint with any knife! :tup:
Title: Re: Butchering / processing question: how far up the neck?
Post by: Kc_Kracker on September 13, 2014, 11:37:45 AM: ok because i have had people tell me some neck meat is not good so i wasnt sure.
Title: Re: Butchering / processing question: how far up the neck?
Post by: snowpack on September 13, 2014, 11:43:44 AM: They probably wanted it for themselves. Neck meat is pretty good. It can be a pain to process will all the different sheaths and tendons, but get it cleaned up, and yum!
Title: Re: Butchering / processing question: how far up the neck?
Post by: lokidog on September 19, 2014, 08:45:25 PM: Quote from: Sundance on September 19, 2014, 06:53:32 PM
Remove at the atlas joint/oxput. Slice with a knife on each side, the under and on top. Twist the head and cut the spinal tube in the center. It should pop right off, takes seconds once you know how to do it, no saw needed.

Sent from my C811 4G using Tapatalk

I find it easier to take it off one vertebrae down from the head sometimes. Not much, if any meat lost this way and easier to pop. :twocents:

Lots of burger all the way to the skull, but lots of cleaning as mentioned.
Title: Re: Butchering / processing question: how far up the neck?
Post by: LDennis24 on September 19, 2014, 10:59:22 PM: All the meat is good meat, just depends on how much time your willing to dedicate to cutting and prepping for different uses. Neck meat and leg meat can be stripped for jerky and fajita's. and stomach meat can be used for the same or stew meat. It's all up to you! :tup:
Title: Re: Butchering / processing question: how far up the neck?
Post by: Hawgdawg on September 19, 2014, 11:55:21 PM: I enjoy my neck roasts as a choice cut. gravy and pic you way through the neck bones. Mom always said meat was sweetest next to a bone. :twocents: