Cut around and remove the bone.

Deboning a deer hind quarter. Clean up the front half. The small, square section of meat to the back of the hind quarter is called the top butt. Once deboned your hind quarter will look like this.

Peter shows us how to butcher the rear quarter of a deer. Remove the fat, bloodshot and discolored meat and dirt. Here is a knife set i use while hunting this year.

Leave the silver skin on though because it protects the meat during the wet aging and freezer time. Master butcher nile debones a whitetail deer hind quarter for specialty cuts. Here's part 1 of how to debone a deer hind quarter and prepare it for processing.

A close look at how we like to debone a hind quarter while in the back country. Deboning an animal advances the butchering process by cutting large. The ball joint is on the upper right.

This cut, when aged properly is medium tender, and can be either dry roasted or braised. Once you have it off, lay the ham on a table with the inside and ball joint (where the femur. 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. He'll also show the different cuts and muscle groups as he goes! We hope you found this video on how to process and.