How to cut the hind quarter of a deer
All text shared under a Creative Commons License. Twist the joint firmly and snap it off.
Saw through the ribs near the spine. Cutting them all the way down the backbone, you can either separate the ribs, or leave them intact as whole side of ribs. The brisket can be found on the outside of the ribs, near where you've opened the belly for removing the organs.
Alternatively, you can leave the entire backbone area intact for cutting into chops with a meat saw later. To do this, leave the tenderloins and backstraps in place, and remove the upper shoulders by cutting the muscles that attach them to the chest, working from the bottom the armpit up, lifting on the leg as you do so. Since there are not joints in the bones connecting the front shoulders to the chest, a good, sharp knife is all you will need.
Remove the shoulder and neck meat. Many people do not realize how much meat a deer's neck has in it. This meat isn't as good for steaks, but is ideal for grinding into sausage or cubing for stew meat.
Work your knife around the shoulder joint, twisting the arm away from the body as you loosen it. Separate the hams from the hock joints. The hams of the deer are the fatty meat found around the back hips or the rump of the deer, and the hocks are the remaining leg meat above the joint where you removed the hooves.
Hams make decent steaks and hocks are good for stewing. If you want to leave the bone in, cut the hindquarters from the deer by sawing through the pelvic bone on either side of the spine, then separate the ham from the hock by cutting through the joint. If you want to remove the hams from the bone completely, work the hind legs off the hip by working your knife into the ball and socket joint, lifting the leg away from the carcass as you work.
Cut the meat from the leg bone by shifting your knife parallel to the bone. You can immediately cut this meat into steaks or leave it whole for stewing or roasts. Prepare steaks and chops as you work. It's usually more effective to cut the meat into the cuts you'll want to eat before you freeze the meat. That way, you'll be able to defrost a little at a time, rather than having to worry about defrosting a whole side of ribs that will be difficult to use all at once.
Cut round steaks from the top half of the hams.
How to Quarter a Deer in 7 Steps
Leave the backstraps as long tenderloin cuts or consider cutting into loin chops. Cut chunks of soup meat form the lower ribs, belly meat, and the neck meat. If you've got a meat grinder, this also makes excellent ground venison or venison sausage.
Breaking it Down: The Venison Hind Quarter
Use the front legs for pot roast or consider cutting into chops if you like. Prepare it for freezing. With a very sharp boning knife, remove fat, cartilage, and any bruising, discoloration and dry spots that result from the aging process.
Much of the toughness or undesirable gaminess negatively associated with venison can be lessened by removing these parts. In labeled meal-sized portions, pack the meat into plastic freezer bags.
Squeeze as much of the air as possible out of the bags and that the bags are sealed tightly before placing them in the freezer. Don't forget to date the meat. Meat prepared this way should remain good for at least a year. Ground venison and sausage might lose their flavor more quickly. For the best quality, try to use the ground meats first. Consider curing or smoking some of your venison.
If you want to prepare and keep some of your meat without freezing it and you have the equipment to smoke meat, venison makes for great cured summer sausage. You can use a corning brine to create your own venison version of corned beef. One of the most popular preparations among hunters, venison jerky is a chewy and delicious way of preparing venison and keeping it for a long time on the shelf. Use a commercial food dehydrator to remove the moisture from the meat, flavoring it to your taste. When cutting steaks, do I cut with the grain or against the grain? You cut with the grain to remove the muscle from the carcass of the deer and cut against the grain to cut individual steaks.
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Already answered Not a question Bad question Other. If this question or a similar one is answered twice in this section, please click here to let us know. Warnings Do not cut the scent glands from the deer's legs, as this will contaminate the meat. The round, football shaped section of meat is called the Top Round or Top Sirloin. This is a rather deer piece of meat, especially if the hind quarter has been aged. The Top Round is great for dry roasting; sear and finish in the how on high heat for a short time. The thick but flat, dense section of meat on the bottom of the hind quarter is called the Bottom Round.
It the also be used for canning to break down the toughness of this cut of venison. Attached, but hind separated from the Bottom Round is a tubular, elongated section of meat that somewhat resembles the shape of the tenderloin and is called the Eye of Round. If aged properly, this small piece of venison can be prepared just like the tenderloin; cut and grilled or dry roasted, and served medium rare.
The small, square section of meat to the back of the hind quarter is called the Top Butt. This cut, when aged properly is medium tender, and can be either dry roasted or braised.
The large, oval section on the hind quarter is called the Bottom Butt. This is the largest cut of meat and is fairly tough but still tasty. The meat in here is very tender as this is the section that leads to the quarter. He Hunts Blog Tagged With: With the front legs cut loose, remove the shoulders.
Simply slice underneath them, lifting the front leg as you go. There are no heavy bones connecting the front shoulder to the chest. Use a sharp knife to cut away the backstraps. These lay on either side of the spine. Using the vertebrae as your reference, slice from the top of the hips clear down through the neck, as you can retrieve the neck meat during this step as well. Grab a hunk of backstrap just below the hip and make a cross-cut across the steak, down to the flank muscle.
A backstrap on an average, pound doe will be a little bigger around than a soup can. Begin pulling the muscle and carefully parting it away from the rib cage with your knife blade. These also lay against the spine, just below the hips.
Sharpen and clean your knife, or exchange it for a new one if needed.