Question for you Ohio hunters. When you process your deer meat, specifically the ribs, do you do away with the fat? I know there are several layers on the outside of the ribs and in the meat between the ribs. Our Georgia deer don’t have near as much fat so i was just wandering if that was “good” fat or fat that needed to be left off. We generally throw it all end with the ground meat pile. Thanks!
Butchering deer
- Thread starter Bnew17
- Start date
I trim out much of the fat on the outside layers of the rib area. Then the rib meat gets shipped off for deer bologna. Keeps the fat content lower in my grind and patties.