Neck

[Vermin93]

There's been some recent discussion about necks, but I have some very basic questions about butchering and processing the neck.

How do you butcher the neck?
Do you filet the meat off around the neck bone?
Do you cut it at each end and leave it bone-in?
How do you deal with the wind pipe?
I have always ground the neck meat. Before grinding it, I would spend over an hour cutting out all the fat and sinew in the neck meat. I hate doing that. Should I forget about trying to clean it up and just leave it all in there and do it as a roast?

I look at the neck meat and see all the fat, sinew and silver skin in there and my thought has always been "deer fat is gross, I've got to cut all that junk out of there." Am I ruining a good roast by trimming all the white stuff out?

 

[BamaProud]

Its one of my favorite parts. Discard the wind pipe.
I use a hacksaw and cut it into "planks". Makes a mean stew.

 

[JimFromTN]

Throwing one on the smoker tonight with a couple of shoulders

 

[mike243]

they are great smoked,wrap in bacon after putting a pork rub on.wind pipe always removed. it will stop grinders up when grinding unless rite at frozen. lot of silverskin ect between layers. all that will melt/leave when cooked

 

[LA man]

Put neck in crock pot till meat falls off bone, spread meat. Mix with bbq sauce and serve on bun. Imo u can't tell the difference in it or pork

 

[dsa5455]

Put neck in crock pot till meat falls off bone, spread meat. Mix with bbq sauce and serve on bun. Imo u can't tell the difference in it or pork

x2