rbljack
WKR
Listened to one of my podcasts the other day and heard a new term/technique to process an animal in the field called "Rolling the Rib meat". They talked about it and say it can be done when using the gutless method. I pulled up a video on you tube about it, and I like the concept. For deer in the past, I typically gut the animal and take out the slices of meat between the ribs.
Using this method, all the rib meat will come off in one piece. Not sure how I would go about it if using the gutless method, but seems that it would work as long as you follow the technique correctly...
Just wanted to share this technique and pass the info along. Its a process I am filing away in my head for my next session!
If you do a search on youtube, you will see a video about it, but there wasn't much content besides one or two videos that I could find in my quick search.
Using this method, all the rib meat will come off in one piece. Not sure how I would go about it if using the gutless method, but seems that it would work as long as you follow the technique correctly...
Just wanted to share this technique and pass the info along. Its a process I am filing away in my head for my next session!
If you do a search on youtube, you will see a video about it, but there wasn't much content besides one or two videos that I could find in my quick search.