experiancess in the field

[Joshua]

The “Not removing the tenderloin’s” debate is reminiscent of the “Are you really gonna paint your bullets” debate of 2010.

 

[L Ross]

nope.
you just have to make a cut down past the ribs and above the hip bones.
then reach in and slide the meat out, maybe cutting the ends where they attach to the back bone.
they show you how to do it in any video that explains the non gutting method.

But if you don't gut you don't get that nice kidney fat for the birds and that delicious liver.

 

[L Ross]

The “Not removing the tenderloin’s” debate is reminiscent of the “Are you really gonna paint your bullets” debate of 2010.

How so? Curious, you usually have a good insight.

 

[Joshua]

How so? Curious, you usually have a good insight.

It’s kinda like Salmon or Halibut cheeks, you just can’t convince some people that they are worth keeping.

I’ve read old forum posts from back in 2010, it seemed that you couldn’t convince many people back then that PC was a good idea.

I probably could have thought up a better analogy.

Mostly I was just commenting on how passionate we can get about how we do things. Often our idea of “better” has more to do with how we were first taught, then what’s really “better”.

I like beef tongue, but don’t care much for liver. How many of you harvest the deer tongue? How many of you roast the head? How many of you roast the marrow bones? Not judging. Just curious.

Josh

 

[fiver]

liver and tongue here.
the fat.. meh

 

[L Ross]

Joshua, I carve out the walleye cheeks and then I use them in fish chowder. The extra texture they have works well.
I have three neighbors now who know I like their beef and Yak tongues so they save them for me. Also liver, and their pork neck bones. Today we will roast up the pork neck bones then make stock. There's a pork butt thawing and the plan is to make a big batch of chili verde.

 

[Rick H]

I like the cheek meat from Walleye and Trout, even cooking the trout whole with the heads on, but draw the line at sucking out the eyeballs like some of my Finnish friends from Michigan's Upper Peninsula.

 

[Kevin Stenberg]

Well i can finally say DOE down. Just what i was looking for a fat 2 year old. MMMMmmm
What i love about deer. All of a sudden they are just there.

 

[Rockydoc]

Speaking of cheeks, I had air fried grouper cheeks last night. Umm, umm, delicious.

 

[Winelover]

I save the cheeks from both, walleye and Striper. We use them to test if the oil is hot enough, when frying. Eat them as an appetizer, while waiting on the main course.

 

[fiver]

good on ya Kevin.

 

[Rally]

Good Kevin. What did you get her with?

 

[Tomme boy]

Flathead belly meat and cheeks are very good too. Most all belly meat on a fish is good but you HAVE to fillet off the silver skin. That is what taste foul on fish is that silver skin.

 

[Kevin Stenberg]

450 BM I don't know why it expanded where it did. It went into the heart with a 3/4" hole and took out most of the upper 1/3 of the heart on the off side. And it still ran 75 yards.
No complaints just wondering why.

 

[fiver]

deer almost always make it to the nearest cover before tipping over.

 

[CWLONGSHOT]

We call then "belly loins" cause the back straps are the "loins". They are sometimes removed IN THE WOODS!!! They are the hunters prize and served with his/her Breakfast the following morning. They are never ever frozen and seldome make it 24hours outside a animal.

NOT taking them is like not breathing... Rib meat is generallt left on Whitetails but never on bigger game like Moose.
CW

 

[Rockydoc]

450 BM I don't know why it expanded where it did. It went into the heart with a 3/4" hole and took out most of the upper 1/3 of the heart on the off side. And it still ran 75 yards.
No complaints just wondering why.

They can run after the heart is destroyed because there is adequate oxygen in the muscle to run for a few seconds. This oxygen can’t be replaced because the heart is no longer pumping oxygenated blood to the muscle.
Shoot them in the neck and they can’t run because the neural path from brain to muscle is interrupted.

 

[CWLONGSHOT]

They can run after the heart is destroyed because there is adequate oxygen in the muscle to run for a few seconds. This oxygen can’t be replaced because the heart is no longer pumping oxygenated blood to the muscle.
Shoot them in the neck and they can’t run because the neural path from brain to muscle is interrupted.

Yup. Many seem to think that the heart is the best killing shot. It 100% works but IMHO its far far from best.
1) Its a small target
2) The ALWAYS RUN.

Lungs are a larger target
Lungs are usually faster incapacitating as less or no oxygen to blood and organs.

BOTH shot broadside do limit loss of "good" meat.

I prefer lungs on game past 175-200 yards as its a large target. But inside that I take a high shoulder shot. Thats the magic button cause you get lungs maybe heart and ELECTRICAL cause the spine is usually impacted. BUT yes more wasted meat this way. I killed deer with a bow before I did a firearm. Something seemed wrong when a gun shot deer ran... Bow shot almost always run unless you stick the spine.

Just what I like to do.

CW

 

[RBHarter]

Degrees of dead ?

 

[Ian]

depends on how soon you need them to stop. For example if I shoot one within 50 yards of my property line it will go down on someone else's property (or across a county road) if not hammered really well. Last one I shot got heart, lungs, and liver toasted in one hit and still turned and ran 20 yards before flopping over.