The four main cuts are the topside, knuckle, silverside and rump.

Deer leg cuts. It’s large and variable, with cuts that are suitable for steak, jerky, braising, stew, kebabs and. It often gets left by hunters in a hurry to field dress a deer. Butchering at home requires a lot more than a deer meat guide.

The shank is the calf muscle on a deer, a tough cut that’s wrapped in connective tissue. Work your knife down to one joint in the tail bone. The nicely textured sirloins at the top of the rump;

The first part of the deer we butcher is the front shoulders. Cook first light venison leg steaks cook hot and fast and match with one of first light venison’s great friends — earthy like. Determine the joint at your deer’s front knee and make an incision.

These cuts of deer meat are very versatile and can be used in a variety of ways. Cut into chunks for soups or. The shoulder should be pulled away from the.

The deer where we live are black tails and give us about 40 pounds of meat off the bone, so please note that larger deer will probably be a little different in some areas. Once you’ve cut through the tail, you can then use the tail as a handle and pull the skin off of the deer all at once. Either way, certain favored cuts get all of the attention:

It's really as easy as it looks. Generally from the ribs to the rump is where the highest quality meat is found, however, and is where the steak and the. Make sure you cut the end off the bone to let the marrow out.