All the talk of boning out a Elk in the "Elk Hunting on Public Land" thread got me to thinking about what a hunting buddy of mine once told me. He told me that the meat would be very tough if the meat was not allowed to get to the rigor stage prior to boning it out. Now understand I have slept a few winks since that conversation more than two years ago so I may have not quoted exactly as he said it. But basically he was of the opinion that for best results the meat should be left on the bone.
My questions for those of you with experience boning out Elk / Deer...
Will the quality, taste, tenderness, ect. of the meat be compromised by boning out the meat and does it matter when a critter is boned out?
