Personally, I take it all. I know it is a pain to use and get to, but we use enough hamburger in my house that it actually can add up to a few packages if I work at it.Good video. Do most guys leave the lower part of the shank when deboning? This part was not removed in the video is why I ask. I know there is a LOT of sinew and such in that portion. It can be a pretty good cut brazed with bone in, but I am not sure when going boneless.
I have always felt there has to be a balance of trimming out as much meat as possible when deboning in the field and yet if a cut becomes too thin, you will not have much left after trimming it out when cutting and wrapping it later.
Thanks for sharing! It would be nice to see a video on trophy care and how to prep your animal in the field for the taxidermist. If you have something like that. Thanks again![video]https://youtu.be/WljpqJF4rLQ[/video]
Working on finishing out this video series soon. Any other videos you guys want to see?
We have more videos on the way, did you see the ones on backstraps and tenderloins?Wow, very clear video, thanks! I could clearly see everything, no shadows. I see you have videos for backstrap and tenderloin, what I'd like to see is hind quarter and neck. ......please post those!!
Yes, as I mentioned in my post, I saw the backstrap and tenderloin, those are easy, need to see neck and hind end....I've seen videos made by others, but they're lacking, I'm hoping you can put together more videos of the same quality as the shoulder video.We have more videos on the way, did you see the ones on backstraps and tenderloins?