The final piece of meat on a deer hind quarter is the shank.

Butcher deer hind quarter. Remove the fat, bloodshot and discolored meat and dirt. Butchering a wild game hind quarter is an important part of process of bringing wild game to the table. This video shows how to “break down” a deer ham (or hind leg/quarter) into the separate muscle groups, or roasts — including sirloin tip, rump roast, bottom round, shank,.

Whistleblower protection in the united states; You should be looking at a skinned carcass with two legs. Now that i harvested a whitetail deer, it's time to process the meat!

This will help you gain a broader understanding of the processing of venison, save you the money on a butcher, and even closer connect you to the harvest and your meat. I would recommend dry aging meat if possible, but with temps in the 50's, i had no choi. He'll also show the different cuts and muscle groups as he goes!

Lay the hindquarter on the work surface in front of you. Pull the meat from the back strap incision and skin the meat off the neck bone. Watch this video first to see how to remove the hindquarter from the deer’s body.

Peter shows us how to butcher the rear quarter of a deer. I have already written an article on the breaking down of a beef forequarter and now it is time to to get to the other end of the carcass…the hindquarter. You will work this meat from the top of the neck to the deer’s wind pipe.

Recently my husband surprised me by bringing home venison âx80x93 it was a great change from the everyday pork or chicken. Once you have it off, lay the ham on a table with the inside and ball joint (where the femur. Again, no fancy equipment here,.