Quick & raw video to demonstrate the basics of breaking down a hind quarter of a deer into the various cuts.

Breaking down deer hind quarter. The small, square section of meat to the back of the hind quarter is called the top butt. Craig harper shows you exactly how to break down a deer's hind quarters, and identify the cuts of meat within the quarters. Clean up the hindquarter by removing the fat and silver skin 2.

Breaking down a hind quarter of beef. I cut it clear of the back ribs, short ribs, and hindquarter, then add to the stew meat pile. Right on either side of the spine you can see different a coloured stripe of meat and.

With the deer’s carcass laying on its back, press down on both hind quarters to spread. This video is a step by step detailed overhead view of me breaking down a deer hind quarter into the major muscle groups. How to break down a hind quarter 1.

The first time i froze an entire deer just broken down into quarters or primals (hind quarters, front legs, neck, backstrap, tenderloins) was out of necessity, not choice. Leave the silver skin on though because it protects the meat during the wet aging and freezer time. This food processing tip will make your harvested meat easier to coo.

Learn how to grow, hold and harvest mature. This hindquarter weighed 127 kilograms. I walk you through identifying and.

Sirloin tip, rump roast, bottom round , top. This cut, when aged properly is medium tender, and can be either dry roasted or braised. Once boned out, there is a giant pile of meat waiting to be unfolded.