Jack Hart has been working at Mountain River Processors for 25 years! Legend. And he still has chops on the young men. Here he is boning a venison hind leg... If you're interested, the cuts in the order he takes them from the bone are as follows: Knuckle Topside Silverside with tri-tip Rump Shank meat Bone, which goes to a pet food factory to extract the meat, connective tissue and marrow. We hope to bring you information about the pet food process and for now, thank you again to Jack Hart for your outstanding work and years of service!