Whatever is left isn't worth fooling with.
Doyle, I am aware of many (especially in the south) that do it like that... but I can cut many meals worth of meat from the discarded carcass.
Ya'll gotta remember, I am the guy who tries to get my overall game meat cost down to under a dime per pound so ever ounce of edible meat is my target...
Between the ribs, neck meat, belly meat all adds up to more soups and stew meat.
But being a pork lover, I ain't dealing with so much "silver skin" as is found on venison.