Last November I took a very healthy buck that had a neck as thick as its body, it was all swelled up and chunky. In the process of skinning I took a serious piece of meat off its neck that sits in front of its trachea almost up to its chin, its a piece of meat I've never seen other than on really rutted up bucks. The piece ended up being about the size of two nice pork tenderloins and slightly lighter in colour than the rest of the venison taken off the buck. Ive been waiting to cook it up to see what it tasted like as its a pure rutted buck piece of meat so I seasoned it with my game rub, seared it in the cast iron and added a bit of chicken stock for a few minutes. Ill be damned if it was not the most juicy, tender, light piece of venison Ive ever had. Ive honestly never understood people who say you cant eat a rutted up stanky buck as they are some of the best Ive ever had, take care of the meat and it will be good as gold.