Support BladeForums! Paid memberships don't see ads! I take the tenderloins and straps, both front shoulders and back hind two quarters, trim off most if not all the neck meat while caping out the animal. The only “useable” meat that might be left would be the ribs, which after trying and weighing, leave less than 5 lbs. It is wholly legal, efficient, and considered most ethical from my experience. I have found that I lose less meat due to exposure and disturb less nature in doing so. YouTube has some very neat and descriptive examples if your willing. The whole process takes way less time and gets the meat cooled off way faster, thus, losing/wasting less. If this is against the rules... please delete link... In response to items not being wholly made in USA. Yes, I was extremely disappointed my flask was made in England. Still the best/nicest flask I own.