When we get our meat back to town and start cleaning it, our typical method is to take knives and trim away all the dry/crusty/ugly looking stuff. I am always disappointed with how much waste that results in.
I think I remember reading somewhere that some people will take a quarter and wash it with a dish scrubber. Have any of you tried that? What did you think about the results? Or, is there a better way to retain more of the meat that comes back from the field?