The ball joint is on the upper right.

Butchering a deer hind quarter. You will work this meat from the top of the neck to the deer’s wind pipe. Right on either side of the spine you can see different a coloured stripe of meat and this is. Peter shows us how to butcher the rear quarter of a deer.

It’s the meat on the lower. These and many other cuts are from its hind leg, also called the hind quarter. Remove the fat, bloodshot and discolored meat and dirt.

This is the best method for deboning any wild game. So the deer is resting by the rib cage on the table and you’re looking at it from behind. This is the gutless method of quartering.

The process if very simple, and easy. Recently my husband surprised me by bringing home venison âx80x93 it was a great change from the everyday pork or chicken. Cut around and remove the bone.

Once deboned your hind quarter will look like this. Come join me in my kitchen for cutting up some venison! He'll also show the different cuts and muscle groups as he goes!

Whistleblower protection in the united states; Uc davis veterinary diagnostic lab genetics; This is the bone you are removing.