Neck Meat

[WW]

A lot of guys leave some good neck meat in the woods every year. And it can take a long time to bone a neck out not to mention dull a knife really fast. So here are two ways I have found to save time and still get most of that neck meat.

1) cut the head off at the base of the scull and cut the neck off where it joins at somewhere just above the shoulder area. Leave it all in one big piece. Pop it in the oven, It makes a good roast that literally falls off the bone.

2) Do the gutless method. Make your first cut from the tail end all the way up to the ears. and lay the hide out of the way. Then start cutting out the backstrap. Run the backstrap from the hips all the way to the ears. That gets most of the usable meat off the neck in one long piece.

Both ways are quick and easy and give you several extra pounds of meat that you might otherwise leave in the field.

 

[Zpd307]

thank you!

 

[ORelksniper]

Thanks, Bill. Never thought about a neck roast. I usually just bone out the neck and grind it for burger or make my favorite, mince meat.

 

[archery bum]

2) Do the gutless method. Make your first cut from the tail end all the way up to the ears. and lay the hide out of the way. Then start cutting out the backstrap. Run the backstrap from the hips all the way to the ears. That gets most of the usable meat off the neck in one long piece.

.

I do the same with whitetail but I take the front quarters off first. Seems too go a lot smoother with them out of the way all the way through the neck meat.

 

[JJ OVERKILL]

thanks bill, I was wondering if there was an easier way to get the neck meat off.

 

[Swede]

I have done neck meat like Or Elk Sniper, except the meat usually goes into tacos.

 

[Buglemaster]

We do ours like elk bum . Take the front shoulders off first, then start at the farthest point back & follow the vertebrae all the way up to the farthest point we can get on the neck. Those 2 backstraps end up looking like they are 4 ft long! Makes for a heavy, awkward bag of boned meat, but worth every ounce. A bull we killed last year was out in the open & after the first day, the birds had even given up on a meal.