My exact thoughts.
Unit L, we ain't got time to 'whittling' slivers of meat outta scapulas.
de-bone the hams, strips the back straps, carve a little off the neck
next!!!!:D
What ? do you leave the tenderloin??
The front shoulders make very good ROASTS!
BTW - I shoot HI shoulder, little meat loss.
The roasts from the front shoulder are typically too small & a bit too tough. The "roasts" make great stew meat & jerky (real jerky, none of this jerky cannon crap), and the rest goes into the grind tub.
Depending on the shot angle, distance, and circumstances, the shoulder area gives you the largest target and room for error. As mentioned, the high shoulder is going to anchor them almost every time (every time if you hit the right spot).
As good as many folks are at shooting paper, when it comes to shooting an animal, with the emotions and excitement and everything else that comes with it, I'd prefer that folks aim at the middle of the boiler room rather than try to take a hero shot to save a couple pounds of meat.
