Again, no fancy equipment here,.

Deboning a deer hind quarter. We hope you found this video on how to process and. Once you have it off, lay the ham on a table with the inside and ball joint (where the femur. Leave the silver skin on though because it protects the meat during the wet aging and freezer time.

With the deer’s carcass laying on its back, press down on both hind quarters to spread. Deboning takes breaking down an animal for packing purposes a step further than quartering. Deboning an animal advances the butchering process by cutting large.

I'm using my silver stag knife as always!!! The small, square section of meat to the back of the hind quarter is called the top butt. Watch this video first to see how to remove the hindquarter from the deer’s body.

I cut it clear of the back ribs, short ribs, and hindquarter, then add to the stew meat pile. You will work this meat from the top of the neck to the deer’s wind pipe. Here's part 1 of how to debone a deer hind quarter and prepare it for processing.

Clean up the front half. Master butcher nile debones a whitetail deer hind quarter for specialty cuts. Once deboned your hind quarter will look like this.

So the deer is resting by the rib cage on the table and you’re looking at it from behind. Here is a knife set i use while hunting this year. When processing a deer on your own, the connection you feel to each package you pull out of the freezer is unmatched.