Post by: RobinHoodlum on January 08, 2020, 02:54:22 PM
First, some background. I posted this in the deer forum and thus am only talking about deer. Secondly, most of the deer I harvest are packed out on my back fully or mostly boned out. To this point (20+ years), I have always taken the boned rib meat. I do all of my own processing and generally try to remove as much fat as possible from my scrap meat and then add quality fat from a known local source for grinding burger (a flavor thing my family prefers).
Having recently processed my scrap meat from my buck this year, I am wrestling with the notion that rib meat just might not be worth it. Not sure why this is only coming up at this point of my hunting career? When I say rib meat, I'm talking about lowest layer that connects each rib (i.e. intercostal muscle). So, here's why: 1) It adds time to the field dressing to remove each strip. 2) The meat and attached fat add to pack weight. I've tried to remove the fat in the field, but as pretty much the final step in field dressing, I'm just ready to be packing at this point. 3) The ratio of fat to meat is high. 4) Separating this at home takes additional time. 5) Finally, the total amount of cleaned rib meat is probably in the neighborhood of 2 or 3 pounds on an average deer (admittedly I've never weighed it).
So, my questions to the forum are: do you always take the rib meat? Do you feel it's wasteful to leave it? Are there field or at home processing steps that you do to speed things up and/or reduce pack weight?
There you have it. Bring on the abuse for even thinking about this!
Post by: Jonathan_S on January 08, 2020, 02:56:59 PM
Post by: buckfvr on January 08, 2020, 03:03:15 PM
Post by: Magnum_Willys on January 08, 2020, 03:04:48 PM
Post by: Rainier10 on January 08, 2020, 03:15:15 PM
Post by: LongBomb on January 08, 2020, 03:20:48 PM
Post by: RobinHoodlum on January 08, 2020, 03:23:45 PM
Post by: KP-Skagit on January 08, 2020, 03:27:25 PM
Not that my fish fillets show it....
Post by: Jonathan_S on January 08, 2020, 03:42:09 PM
Anybody who calls that wastage better be eating the cheek meat, liver, heart, and gonads.
Post by: Dhoey07 on January 08, 2020, 03:45:05 PM
Post by: Boss .300 winmag on January 08, 2020, 03:51:06 PM
I used to grind it up for burger and then you would get that package of burger that was just 🤮.🤣
Post by: vandeman17 on January 08, 2020, 03:52:39 PM
Post by: C-Money on January 08, 2020, 04:11:57 PM
Post by: Stein on January 08, 2020, 04:17:05 PM
Post by: elkboy on January 08, 2020, 05:02:37 PM
What I would say is that the flanks (between floating ribs and the hips) are very easy to take from the carcass, and make for great braise dishes. There is a rolled flank recipe in "Buck Buck Moose" (Hank Shaw) that is outstanding, and flank also makes great fajita meat.
I don't have hard judgment on whether all the rib meat is taken or not. I think in general, it is good to use as much of an animal as we can. That said, the ravens and other creatures have to get through winter too. As long as backstraps, all four quarters, tenderloins, and hopefully the good stew meat from the neck are all used, then I would never criticize.
Post by: Okanagan on January 08, 2020, 06:32:23 PM
I have been told that some jurisdictions require taking the rib meat. I dunno if that is so.
Post by: BOOMER on January 08, 2020, 07:40:07 PM
Post by: WSU on January 08, 2020, 07:42:20 PM
Post by: Jonathan_S on January 08, 2020, 08:06:17 PM
Post by: Bango skank on January 08, 2020, 08:12:46 PM
If anybody in the Spokane area wants the delicious succulent tallow strips from the intercostal rib meat, PM me and I'll save it for you out of the dog pile :tup:
Man, im going to tell your dogs what a jerk you are.
Seriously, if its not a starvation / survival situation, the rib meat aint worth it. Its half sinew snyway and will degrade the quality of your burger. Plus, if you shoot a deer where youre supposed to... in the ribs... much of what little is there to begin with is ruined. Dogs love that stuff though. Any nasty chewy part of a deer is heaven to a dog.
Post by: RobinHoodlum on January 08, 2020, 08:22:34 PM
So, thanks everyone for your your affirmations that leaving it behind for the scavengers really isn't so bad after all. WSU just summed it up for me nicely, it's hard to justify the time spent in the field and kitchen for so very little return.
Thanks again. You guys are all awesome!
Post by: Jonathan_S on January 08, 2020, 08:24:48 PM
Deer tallow :cue:
Post by: Jonathan_S on January 08, 2020, 08:26:01 PM
Man, I am really appreciating this forum right now! I was totally off the mark expecting that I would get trashed by the high and mighty contingent. While there a few differing opinions, they are all well expressed and all completely civil.
So, thanks everyone for your your affirmations that leaving it behind for the scavengers really isn't so bad after all. WSU just summed it up for me nicely, it's hard to justify the time spent in the field and kitchen for so very little return.
Thanks again. You guys are all awesome!
Post more often Hoodlum :tup: good topic for discussion and enjoy your deer
Post by: NOCK NOCK on January 08, 2020, 08:35:57 PM
I definitely feed the dogs with it if it's a deer I'm getting out whole.
Anybody who calls that wastage better be eating the cheek meat, liver, heart, and gonads.
:chuckle: :chuckle:
Post by: Bango skank on January 08, 2020, 08:36:36 PM
Man, I am really appreciating this forum right now! I was totally off the mark expecting that I would get trashed by the high and mighty contingent. While there a few differing opinions, they are all well expressed and all completely civil.
So, thanks everyone for your your affirmations that leaving it behind for the scavengers really isn't so bad after all. WSU just summed it up for me nicely, it's hard to justify the time spent in the field and kitchen for so very little return.
Thanks again. You guys are all awesome!
Nah, you werent off the mark at all. Those folks will still trash you so thst they can have a false sense of moral superiority. The key is to not care what they say. Theyre just smug enough to like the smell of their own farts.
Post by: DeerThug on January 08, 2020, 08:38:26 PM
If it is a pack out I usually work all of the rib meat then down around the brisket and neck meat with the front quarter in one piece and into the game bag like that. But if there is blood shot or a mess the crows get it.
Post by: h20hunter on January 08, 2020, 08:40:22 PM
Post by: Sitka_Blacktail on January 08, 2020, 08:41:02 PM
Post by: Bango skank on January 08, 2020, 08:43:29 PM
Leave the ribs? No way. These were the hit of the party up in Alaska one winter. Soaked in Yoshida's overnight then slow cooked all day. Oh yah, we keep the hearts and livers too. These are all from a big group hunt. 5 deer limit. Oh and if you leave the ribs in the woods up in Alaska, if you are caught, you will get a wanton waste ticket.
Yeah, hit of the party. Ive been to parts of alaska where fermented whale fat is a delicacy. Muktuk. No joke. They eat rotten whale fat in alaska. So saying people love it in alaska isnt saying much.
Also, the first pic looks like theyre soaking in about 5 gallons of HFCS. That will make anything edible to a majority of americans with how screwed up their taste buds are from that crap. Soak a coyotes butthole in a teriyaki bath for a few days and the fast food scarfing junk food junkies will love it. Hell, ever been to a diner in new england? People think scrapple is great. If youre not familiar, scrapple is basically all the foul garbage they put in the cheapest hot dogs, but instead of grinding it to an unidentifiable paste, its left in large, almost identifiable chunks, and fried in lard. :puke:
Post by: h20hunter on January 08, 2020, 08:44:03 PM
Post by: ne kid on January 08, 2020, 08:53:51 PM
Post by: the1rod on January 08, 2020, 09:53:02 PM
Post by: Stein on January 08, 2020, 10:04:24 PM
Post by: Piscatory_5 on January 08, 2020, 10:31:29 PM
Post by: the1rod on January 08, 2020, 10:33:12 PM
Post by: smdave on January 08, 2020, 10:39:28 PM
There is a cool way to peel the meat off and between the ribs in one sheet. It's hard to explain, but pretty easy to do and I'm sure there are a ton of Youtubes. Basically you cut to the side of a rib, then over the top, then the side of the next.... until you get to the other end and have a single piece of rib meat and leave clean ribs behind.
We call it a Rib Roll, you end up with a sheet of rib meat.
Post by: Okanagan on January 08, 2020, 11:02:45 PM
Is there an easy way to remove the ribcage from the spine other than sawing all the ribs off?
Where the end of each rib attaches to the spine, there is a thin layer of cartilage that a knife tip will slip into and cut. I'd not say it is easy, for me anyway, but with practice I think it would become pretty quick and easy. The whole side of ribs comes off in one piece.
I've only cut up a few deer that way, in order to get tomahawk cuts. With the outer strap of meat still on the carcass and still attached to the ribs, it has worked best to do it with a hanging deer and with two people. One person pulls the side of ribs out while the other cuts each rib off from the inside of the rib cage. The trick is to find the cartilage seam. Good light helps and it is easy once you find that spot on each rib with the tip of a blade.
The ribs could be cut off this way with or without the outer strap still attached. With the steak meat of the outer strap out of the way, you can cut the cartilage attachment point on each rib from outside.
Post by: Humptulips on January 08, 2020, 11:23:49 PM
Barbecued ribs are my favorite part of the deer and I now save the elk ribs for the barbecue. Call them Fred Flintstone ribs. :chuckle:
I don't know if some don't know how to take care of them or what but if you are going to throw them away you might as well leave the tenderloin.
Cut correctly on a not shot up deer there are at least 8 servings.
Post by: Okanagan on January 08, 2020, 11:55:22 PM
On the other hand I killed an old mule deer doe that had thick layers of red meat outside the ribs and a layer of red meat between her ribs ½ inch thick. It would be a significant waste not to take the rib meat from such a deer.
Most deer fall somewhere between those two examples, and I don't decide whether to take rib meat before I start cutting. I also have seen ”boned out” carcases that had a lot of meat left on them, some of them with plenty of rib meat. That's a different topic than never or always salvaging rib meat, even when there is no meat to salvage.
If we have not encountered a deer with no meat on the ribs, nor one with quite thick red meat, that does not mean that such animals do not exist.
Post by: Humptulips on January 09, 2020, 12:23:23 AM
Fat deer you have to trim more of the side meat away and try and get the worst of the tallow off then simmer them in water to cook off the fat before you turn them into a delicacy.
Seen a lot of deer go down both big and small. Never seen this skinny deer like mentioned.
Post by: Sitka_Blacktail on January 09, 2020, 07:13:30 AM
Leave the ribs? No way. These were the hit of the party up in Alaska one winter. Soaked in Yoshida's overnight then slow cooked all day. Oh yah, we keep the hearts and livers too. These are all from a big group hunt. 5 deer limit. Oh and if you leave the ribs in the woods up in Alaska, if you are caught, you will get a wanton waste ticket.
Yeah, hit of the party. Ive been to parts of alaska where fermented whale fat is a delicacy. Muktuk. No joke. They eat rotten whale fat in alaska. So saying people love it in alaska isnt saying much.
Also, the first pic looks like theyre soaking in about 5 gallons of HFCS. That will make anything edible to a majority of americans with how screwed up their taste buds are from that crap. Soak a coyotes butthole in a teriyaki bath for a few days and the fast food scarfing junk food junkies will love it. Hell, ever been to a diner in new england? People think scrapple is great. If youre not familiar, scrapple is basically all the foul garbage they put in the cheapest hot dogs, but instead of grinding it to an unidentifiable paste, its left in large, almost identifiable chunks, and fried in lard. :puke:
Funny..... No muktuk here. No stinky flipper or stink eggs either.
But maybe some King Crab, corned moose brisket, home made lox, Swedish moose meatballs, blueberry gravlax, pickled salmon, the list goes on and on. Yah we have it bad up there having to stoop to eating deer ribs. lol You must visit the wrong villages.
Post by: NOCK NOCK on January 09, 2020, 07:14:18 AM
There is a cool way to peel the meat off and between the ribs in one sheet. It's hard to explain, but pretty easy to do and I'm sure there are a ton of Youtubes. Basically you cut to the side of a rib, then over the top, then the side of the next.... until you get to the other end and have a single piece of rib meat and leave clean ribs behind.
and that my friends is where the McRib comes from...……………. :chuckle: :chuckle:
Post by: Karl Blanchard on January 09, 2020, 07:16:02 AM
Que the comment from someone telling me I can't cook and I'm doing it wrong :chuckle:
Post by: Bango skank on January 09, 2020, 07:22:56 AM
There is a cool way to peel the meat off and between the ribs in one sheet. It's hard to explain, but pretty easy to do and I'm sure there are a ton of Youtubes. Basically you cut to the side of a rib, then over the top, then the side of the next.... until you get to the other end and have a single piece of rib meat and leave clean ribs behind.
and that my friends is where the McRib comes from...……………. :chuckle: :chuckle:
Im sure youre joking, but nope. "Primarily pork shoulder" makes me wonder what the rest may be. Either way, ive never had one and never will.
Post by: bearpaw on January 09, 2020, 07:23:50 AM
Post by: Bango skank on January 09, 2020, 07:25:07 AM
Leave the ribs? No way. These were the hit of the party up in Alaska one winter. Soaked in Yoshida's overnight then slow cooked all day. Oh yah, we keep the hearts and livers too. These are all from a big group hunt. 5 deer limit. Oh and if you leave the ribs in the woods up in Alaska, if you are caught, you will get a wanton waste ticket.
Yeah, hit of the party. Ive been to parts of alaska where fermented whale fat is a delicacy. Muktuk. No joke. They eat rotten whale fat in alaska. So saying people love it in alaska isnt saying much.
Also, the first pic looks like theyre soaking in about 5 gallons of HFCS. That will make anything edible to a majority of americans with how screwed up their taste buds are from that crap. Soak a coyotes butthole in a teriyaki bath for a few days and the fast food scarfing junk food junkies will love it. Hell, ever been to a diner in new england? People think scrapple is great. If youre not familiar, scrapple is basically all the foul garbage they put in the cheapest hot dogs, but instead of grinding it to an unidentifiable paste, its left in large, almost identifiable chunks, and fried in lard. :puke:
Funny..... No muktuk here. No stinky flipper or stink eggs either.
But maybe some King Crab, corned moose brisket, home made lox, Swedish moose meatballs, blueberry gravlax, pickled salmon, the list goes on and on. Yah we have it bad up there having to stoop to eating deer ribs. lol You must visit the wrong villages.
No argument from me on that statement
Post by: pianoman9701 on January 09, 2020, 07:45:22 AM
Post by: Mtnwalker on January 09, 2020, 07:58:00 AM
Post by: WSU on January 09, 2020, 08:22:08 AM
Post by: bearpaw on January 09, 2020, 08:36:26 AM
Also I am really glad to see this thread go the way it has. So many other threads have rude and unnecessary bashing, but threads like this one are exactly why I came back to hunt WA. Keep up the support everyone! Make hunt-wa great again!
A while back the moderator team decided we were going to eliminate the unnecessary bashing and the end result has been a much better atmosphere, we plan to keep it that way.
This topic is a good one, lots of civil discussion and a chance to exchange thoughts and ideas.
Post by: Humptulips on January 09, 2020, 08:51:54 AM
I saved a rack or two of bone in ribs to try this year. I’m eager to try it out. It’s a pain but I spend the ten or fifteen minutes to get most of it.I guess I don't get this. It is way easier to leave the ribs in then to bone out the rib meat. may not be very professional but I use pruning shears to cut trough the ribs. and like I said I leave as much of the side meat on the ribs as possible. Two ribs and the attached meat get cut together and then sheared into two pieces so every two ribs end up as two portions. Less so for an old deer where you need to trim off side meat to remove fat.
Post by: OutHouse on January 09, 2020, 09:19:08 AM
Post by: Bango skank on January 09, 2020, 09:33:28 AM
I always just throw then in with the trim meat. I never thought about removing the fatty sections but then again they tend to be very thin strips that I bone out from the ribs with a fillet knife. After I did it a few times it goes really quick and have not experienced any bad taste in the burgers. To each his own wouldn't fault someone for leaving it. I just like to get as much as possible because can only get one deer in this state and myself and my family love venison.
Hell, get the family out hunting too. More tags, more venison.
Post by: WSU on January 09, 2020, 09:54:55 AM
I saved a rack or two of bone in ribs to try this year. I’m eager to try it out. It’s a pain but I spend the ten or fifteen minutes to get most of it.I guess I don't get this. It is way easier to leave the ribs in then to bone out the rib meat. may not be very professional but I use pruning shears to cut trough the ribs. and like I said I leave as much of the side meat on the ribs as possible. Two ribs and the attached meat get cut together and then sheared into two pieces so every two ribs end up as two portions. Less so for an old deer where you need to trim off side meat to remove fat.
In the past I haven't enjoyed bone in ribs from game, so I went to making it all into burger. But I didn't try that hard and giving it another shot.
Post by: Stein on January 09, 2020, 10:33:34 AM
Post by: OutHouse on January 09, 2020, 10:53:48 AM
I always just throw then in with the trim meat. I never thought about removing the fatty sections but then again they tend to be very thin strips that I bone out from the ribs with a fillet knife. After I did it a few times it goes really quick and have not experienced any bad taste in the burgers. To each his own wouldn't fault someone for leaving it. I just like to get as much as possible because can only get one deer in this state and myself and my family love venison.
Hell, get the family out hunting too. More tags, more venison.
That's what I am working on! My wife is very supportive but not that into it but she is shifting and the kid is just getting old enough. Then, more rib meat!
Post by: dilleytech on January 11, 2020, 08:18:03 AM
Post by: PolarBear on January 11, 2020, 09:14:05 AM
Post by: Dan-o on January 11, 2020, 09:35:31 AM
I have bbq'd racks of ribs with pretty dismal results. They taste ok, but there just wasnt much to eat there.
Post by: Buckhunter24 on January 11, 2020, 10:34:27 AM
Post by: elkboy on January 11, 2020, 01:21:36 PM
Ribs, heart, liver etc is all coyote bait for me.
I fling the liver as far into the woods as I can. The heart is great, though. Any reason you don't like it? Not trying to be critical, just curious.
Post by: 7mmfan on January 11, 2020, 06:07:21 PM
Post by: Buckhunter24 on January 11, 2020, 06:49:12 PM
Post by: 7mmfan on January 11, 2020, 07:27:25 PM
Post by: Dan-o on January 11, 2020, 08:13:01 PM
It all goes for me. Not just rib meat but diaphragm, heart, liver. Sometimes I eat the heart but often I just put it all in the grind pile. The liver and diaphragm add 3 or 4 more pounds of grind to the pile and then rib meat/flank on a mature buck is another 6 or 7. I'll take an extra 10# of grind every year. When it's all blended together with a little bacon ends, no one knows any different. I've never noticed anyway.
You're a better man than me. :tup:
We eat a ton of deer and elk burger, but if my wife ever saw the diaphragm get in there, it would be all over!!!!
Post by: lewy on January 11, 2020, 08:13:56 PM
I've cut and salvaged every scrap in the past and applaud those that do. I no longer worry about it and won't judge others that feel the same way.
:yeah:
Post by: Hillbilly Zen on January 11, 2020, 08:17:21 PM
-Bango Skank
Killing me. Bourbon burning out my nose from laughing so thanks for that.
Post by: actionshooter on January 11, 2020, 08:56:35 PM
Post by: carlyoungs on January 11, 2020, 09:35:40 PM
Also I am really glad to see this thread go the way it has. So many other threads have rude and unnecessary bashing, but threads like this one are exactly why I came back to hunt WA. Keep up the support everyone! Make hunt-wa great again!
A while back the moderator team decided we were going to eliminate the unnecessary bashing and the end result has been a much better atmosphere, we plan to keep it that way.
This topic is a good one, lots of civil discussion and a chance to exchange thoughts and ideas.
So coming from a guide what do you do with the ribs on a deer/elk/moose?
Post by: Humptulips on January 11, 2020, 11:28:31 PM
It all goes for me. Not just rib meat but diaphragm, heart, liver. Sometimes I eat the heart but often I just put it all in the grind pile. The liver and diaphragm add 3 or 4 more pounds of grind to the pile and then rib meat/flank on a mature buck is another 6 or 7. I'll take an extra 10# of grind every year. When it's all blended together with a little bacon ends, no one knows any different. I've never noticed anyway.OMG, you can't possible be grinding the heart up. :( Sliced and fried that is on a par with the best steak.
Looking at your picture it reminds me , I cut the neck up and cook it. There is an incredible amount of meat on the neck even after a close trimming. My Mom always used to make mince meat with it but I grind it into sandwich spread. my deer this year gave up about 4 pounds and I ruined some of the meat with the bullet angling into the low neck. That sandwich spread is what keeps me going through elk season. :tung: Saves time boning the neck and you get more sandwiches. Who wouldn't like elk or venison salad sandwiches?
I also save out the tongue but my relatives won't touch it. Good with mustard in a sandwich but I often, especially on deer throw it in with the ground sandwich spread. Not actually much in a deer tongue. More in an elk tongue. Take them out when you gut the animal to avoid a disagreeable flavor.
I won't answer for Dale on ribs in elk and moose but until a few years ago I boned out the ribs on my elk but never again. Those things are incredible with barbecue sauce. Makes me want a band saw but I haven't splurged on that yet. if you cut them fairly long you can channel Fred Flintstone. Lot of meat on them though, even in a short cut.
And yes I will add the diaphragm to my grind. It's just another muscle. I must admit I don't save the liver. Even when they do not have flukes I can't stomach the stuff.
Post by: hunthard on January 12, 2020, 12:55:29 AM
Post by: Okanagan on January 12, 2020, 08:16:48 AM
Between the ribs at the spine end, each strip has a larger chunk of lean meat, somewhat the size of the meat on a chicken wing drumstick. As someone said, a fish fillet knife helps get that chunk of meat and is my choice for boning out ribs. As to BBQ deer ribs, have done it and they are good but not great IMO and we throw rib meat in the grind. Did both whole sides of ribs in one piece each on a campfire once, pretty good gnawing. We would cut off a whole rib and start eating it when it got more done while the rest kept cooking, angled up over the fire on sticks.
Post by: Sitka_Blacktail on January 12, 2020, 09:29:44 AM
I used to love liver and onions, and deer liver is the best.
According to those who have tried it, the best liver ever is seal liver. My dad loved it, and according to him it had a very mild flavor. But there is no way to try it any more unless you know an Alaskan Native American. They are the only ones allowed to kill them any more.
I've never tried seal liver, but I've had seal ribs with some friends from Ouzinke when I lived on Spruce Island. (near Kodiak) I had hiked the two miles to the village to play basketball with friends there in the school gym and arrived early so stopped at my friend Teddy's house to say hi. They were just pulling a rack of seal ribs out of the oven so they offered me some. As they say, when in Rome, do as the Romans so I took a rib and squirted a little mustard on it, as they were doing, and I managed to get it down without insulting the cook. But then Teddy broke out a quart jar filled with rendered seal oil and said, "This is the best" So again as not to insult my hosts, I took another rib and dipped it in the oil and took a bite........... Let's just imagine the worst wet dog smell you've ever smelled.... That's how it tasted. I could not swallow it. I had to politely walk outside and spit it out. My hosts were kind enough to not take insult, and they only chuckled and guffawed a little bit at my discomfort. And later, that seal oil really stuck to the inside of my mouth. I could still taste it as I was playing basketball.
Post by: 7mmfan on January 12, 2020, 10:44:31 AM
It all goes for me. Not just rib meat but diaphragm, heart, liver. Sometimes I eat the heart but often I just put it all in the grind pile. The liver and diaphragm add 3 or 4 more pounds of grind to the pile and then rib meat/flank on a mature buck is another 6 or 7. I'll take an extra 10# of grind every year. When it's all blended together with a little bacon ends, no one knows any different. I've never noticed anyway.OMG, you can't possible be grinding the heart up. :( Sliced and fried that is on a par with the best steak.
If I'm prepared to eat it fresh I do, but if I'm not I have no problem adding it to grind. You're right about the neck, if I could lop the whole thing off and pack it out I would. There is a ton of meat left there.
Post by: Bullkllr on January 12, 2020, 12:55:14 PM
I'm in the save the rib meat for grind camp. Since I'm a lousy hunter we feel the need to salvage every ounce of meat we can.
Post by: Bango skank on January 12, 2020, 03:33:12 PM
Post by: 7mmfan on January 12, 2020, 03:52:44 PM
While i dont save rib meat, as ive tried and determined its not worth it, but the conversation seems to have shifted to organ meat... ive decided i wanted to try heart and liver. The last 2 bucks ive killed, the arrows left heart and liver untouched. And while gutting ive set them aside, with the intention of taking them, but then forgotten to grab them and take them home, 2 years in a row :bash:
Oh boy. First yote on the site got a nice bonus!
Post by: elkboy on January 12, 2020, 04:31:13 PM
For anyone who likes deer heart, look up "anticuchos de corazon". It is a traditional South American way to grill whitetail heart (yes, whitetails extend all the way down to northern Peru). It is awesome if you don't mind a little heat.
Post by: j_h_nimrod on January 12, 2020, 05:41:36 PM
The rib meat is the only meat that gets a pass on trimming the fat or tallow. I will pass on them if it is too fatty and just separate the largest strata of muscle for the grind. For a late season skinny deer I just throw them in as is.
I still find it funny that people are disgusted or turn their nose up by different cuts of meat (not talking organ meat). The diaphragm is great meat and is quite good as steaks in larger animals, in beef it is called a hanger or skirt steak. In deer most people trash it though it is great in the grind. It is also one of the easiest cuts to keep clean, there is a fascia on both sides that clean easily and don’t let bacteria into the muscle.
For reference, in AK you are required to salvage all meat, neck, rib, shank, etc. I have ate rib strips after the kill numerous times in camp, they are great!
I used to love liver and onions, and deer liver is the best.
"This is the best" So again as not to insult my hosts, I took another rib and dipped it in the oil and took a bite........... Let's just imagine the worst wet dog smell you've ever smelled.... That's how it tasted. I could not swallow it. I had to politely walk outside and spit it out. My hosts were kind enough to not take insult, and they only chuckled and guffawed a little bit at my discomfort. And later, that seal oil really stuck to the inside of my mouth. I could still taste it as I was playing basketball.
:yeah: been there, done that :puke:
Post by: Jonathan_S on January 12, 2020, 06:24:05 PM
Its definitely easier to utilize fattier areas from a post rut buck that has no fat
Post by: Bango skank on January 12, 2020, 06:27:39 PM
We would all be considered wasteful by our ancestors who split every bone for marrow, made tools, ate the intestines, slurped up stomach contents, and used the hide.
Its definitely easier to utilize fattier areas from a post rut buck that has no fat
Depends on the ancestors, where they were, and how lean the times were for them. The whole thing about injuns using the entire animal is largely a myth. In times of plenty they were outrageously wasteful. I assume the same goes for primitive european white cave dwellers.
Post by: Jonathan_S on January 12, 2020, 06:29:18 PM
Post by: TriggerMike on January 13, 2020, 11:19:36 AM
Post by: WSU on January 13, 2020, 11:39:19 AM
Post by: hunter399 on January 13, 2020, 11:50:36 AM
Post by: j_h_nimrod on January 13, 2020, 12:10:36 PM
JH - Skirt and hanger steak are different cuts. I've only had hanger steak once but was very impressed!
Yep, different cuts, overall composing the diaphragm. Years ago I remember going out for a nice dinner at a pretty upscale restaurant when I was about 18 and the server was pushing the hanger steak. He explained the attributes well but was a bit cloudy where it actually came from. I looked it up and have made it a point to utilize since on animals I butcher.
Post by: dmoua on January 13, 2020, 07:27:18 PM
Post by: Humptulips on January 13, 2020, 08:27:25 PM
Post by: h20hunter on January 13, 2020, 08:27:50 PM
Post by: 3nails on January 13, 2020, 08:41:23 PM
Post by: Humptulips on January 13, 2020, 08:47:50 PM
Post by: Bango skank on January 13, 2020, 08:50:15 PM
Some interesting ideas on this thread with good discussion. After reading through all the posts I would absolutely not be surprised if "someone" on here isn't turning the civets they catch into a sandwich spread. :chuckle:
You have to add the stink sac to the grind pile, or it doesnt count.
Post by: CaNINE on January 14, 2020, 06:50:23 PM
Post by: dilleytech on January 15, 2020, 09:09:13 AM
Over the past few years I’ve been very interested in finding a good way to use rib meat. I tried Rinellas rib method from the MeatEater cookbook using a pressure cooker to cook down and tenderize the ribs followed by charing on the grill. Steve says these ribs are as good as anything you’ve had in a restaurant. Well Steve and I must have a different measure of what makes for good ribs. So back to the grind pile we go.
I absolutely love game ribs here’s how I do it. Smoke or don’t smoke for an hour, Boil in apple juice and seasonings for about 1.5-2 hours or until tender. Take them out of the liquid smother them in bbq sauce and throw them In a glass baking dish and cook them in the oven at 375 for about 30 minutes to make them sticky. Delicious. Specially bear ribs.
I don’t find them cooked in a pressure cooker nearly as good.
Post by: dvolmer on January 15, 2020, 09:58:17 AM
In livestock (beef), fat is your friend. The more marbled the meat the better the flavor. In wild game (deer, elk, and antelope etc), fat is NOT your friend. The fat and sinew is where all of your wild gamey flavor comes from. There is so much fat in the ribs that to separate it is not really feasible. If you put it in with the grinder meat, all you get is a very small amount of extra meat that is contaminating the rest of it with an over abundance of fat content. Not worth it if you ask me. Let the coyotes, crows, and magpies have their fare share. Nothing is wasted.
Post by: Jonathan_S on January 15, 2020, 10:24:23 AM
Over the past few years I’ve been very interested in finding a good way to use rib meat. I tried Rinellas rib method from the MeatEater cookbook using a pressure cooker to cook down and tenderize the ribs followed by charing on the grill. Steve says these ribs are as good as anything you’ve had in a restaurant. Well Steve and I must have a different measure of what makes for good ribs. So back to the grind pile we go.
I absolutely love game ribs here’s how I do it. Smoke or don’t smoke for an hour, Boil in apple juice and seasonings for about 1.5-2 hours or until tender. Take them out of the liquid smother them in bbq sauce and throw them In a glass baking dish and cook them in the oven at 375 for about 30 minutes to make them sticky. Delicious. Specially bear ribs.
I don’t find them cooked in a pressure cooker nearly as good.
So step one can be, "don't smoke for an hour" ?
Post by: dilleytech on January 15, 2020, 10:44:21 AM
Over the past few years I’ve been very interested in finding a good way to use rib meat. I tried Rinellas rib method from the MeatEater cookbook using a pressure cooker to cook down and tenderize the ribs followed by charing on the grill. Steve says these ribs are as good as anything you’ve had in a restaurant. Well Steve and I must have a different measure of what makes for good ribs. So back to the grind pile we go.
I absolutely love game ribs here’s how I do it. Smoke or don’t smoke for an hour, Boil in apple juice and seasonings for about 1.5-2 hours or until tender. Take them out of the liquid smother them in bbq sauce and throw them In a glass baking dish and cook them in the oven at 375 for about 30 minutes to make them sticky. Delicious. Specially bear ribs.
I don’t find them cooked in a pressure cooker nearly as good.
So step one can be, "don't smoke for an hour" ?
Exactly, instead of smoking it you could set it on the counter and just stare at it for an hour. But this will result in a less productive day and no Smokey flavor in your ribs. Totally up to the cook.
Post by: Jonathan_S on January 15, 2020, 11:11:00 AM
All in fun :tup:
Post by: CaNINE on January 15, 2020, 02:52:29 PM
Over the past few years I’ve been very interested in finding a good way to use rib meat. I tried Rinellas rib method from the MeatEater cookbook using a pressure cooker to cook down and tenderize the ribs followed by charing on the grill. Steve says these ribs are as good as anything you’ve had in a restaurant. Well Steve and I must have a different measure of what makes for good ribs. So back to the grind pile we go.
I absolutely love game ribs here’s how I do it. Smoke or don’t smoke for an hour, Boil in apple juice and seasonings for about 1.5-2 hours or until tender. Take them out of the liquid smother them in bbq sauce and throw them In a glass baking dish and cook them in the oven at 375 for about 30 minutes to make them sticky. Delicious. Specially bear ribs.
I don’t find them cooked in a pressure cooker nearly as good.
Appreciate the tip. Will give this approach a try.
Post by: CastleRocker on January 15, 2020, 05:35:23 PM
I don't have any idea how she went about it for sure... but my Grandma used to can deer ribs with the bone in, using large mouth quart and a half jars. (No idea where she got those, I think they were very, very old). She'd pack the jars with rib meat, spices, etc., and pour cornbread, or other batter on top. Then she'd bake it until the cornbread was done. She'd trim off the top of it, and give that top crust to us, and then water bath can it. She used it for stews and such, and I've always regretted not getting that recipe. Good way to use venison ribs is all I know for sure!
Post by: Humptulips on January 15, 2020, 07:23:13 PM
Stick it in the oven at like 280 and cook it for at least 3 hours. About half way through turn the ribs over and when you think about it baste them with the sauce.
When the sauce is cooked down they are ready to eat. You can add water if the sauce gets too thick before you are ready for supper.
You start out cooking them in the sauce. That tenderizes and lets the sauce go into the meat.
R
Post by: grundy53 on January 15, 2020, 08:07:35 PM
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Post by: The Marquis on January 17, 2020, 02:03:12 PM
Post by: 444Marlin on January 19, 2020, 08:54:33 PM
Then when I do broil them, I go with the Stubbs 'smokey' sauce on them. I really do like them a lot.
But, that's with elk ribs, not deer...if it makes much of a difference.