When processing a deer on your own, the connection you feel to each package you pull out of the freezer is unmatched.

Deboning a deer hind quarter. He'll also show the different cuts and muscle groups as he goes! How to debone a deer hind quarter and prepare for grinder This cut, when aged properly is medium tender, and can be either dry roasted or braised.

You can use a saw to remove the. Once deboned your hind quarter will look like this. I cut it clear of the back ribs, short ribs, and hindquarter, then add to the stew meat pile.

We hope you found this video on how to process and. Deboning the hind quarter dan pickar august 4, 2016 elk , gear , mule deer 4 comments 3,777 views hunters can save themselves weight and mess. Right on either side of the spine you can see different a coloured stripe of meat and.

Once you have it off, lay the ham on a table with the inside and ball joint (where the femur. Pull the meat from the back strap incision and skin the meat off the neck bone. So the deer is resting by the rib cage on the table and you’re looking at it from behind.

Cut around and remove the bone. Starting with the wider end of the loin, which would be the end that was closes to. With the deer’s carcass laying on its back, press down on both hind quarters to spread.

Once you have removed the meat from the rest of the deer you will be left with the hanging hind quarters where the spine meets the pelvis. This view is from the. Clean up the front half.