What is typically excluded from the edible portion of a big game animal?

The choice indicating that the ribs and neck are typically excluded from the edible portion of a big game animal is accurate because, while these parts can be cooked and eaten, they are often considered less desirable for cuts of meat compared to the more substantial portions like the hindquarters and front quarters.

The hindquarters are prized for their muscle mass and tenderness, making them highly sought after. The back meat, which includes cuts such as the loin, is also considered premium and is favored for its quality. Meanwhile, the front quarters provide additional meat that is often used for various dishes.

In contrast, the ribs and neck, while they do contain meat, are not as favored for primary consumption, as they may involve more connective tissue and require longer cooking times to become tender, making them less convenient options for quick meal preparation. This distinction helps hunters understand which portions yield better returns in terms of quality dining versus those that are more utilitarian or might be used for specific recipes like stews or stocks.