Pull the meat from the back strap incision and skin the meat off the neck bone.

How to butcher a deer hind quarter. 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. Remove the fat, bloodshot and discolored meat and dirt.

Begin skinning your deer by making a cut down the back of the hind legs. Clean up the front half. Right on either side of the spine you can see different a coloured stripe of meat and.

Be careful not to cut the achilles tendon, as you will hang the deer from that at a later stage. Again, no fancy equipment here,. Preheat the grill to high heat.

Remove the steaks from the grill when the internal temperature. In this video, chris creed demonstrates how to butcher a whitetail deer's hind quarter. Keep wiping away small pieces of bones and meat which scatter.âx80 you can use your knife to make small cuts but for tougher sections you can use.

Grill the hind quarter steaks for 3 to 4 minutes per side and flip with tongs. The small, square section of meat to the back of the hind quarter is called the top butt. On today's episode with cook with cabela's, learn how to break down a deer hind quarter.

Peter shows us how to butcher the rear quarter of a deer. Lay the hindquarter on the work surface in front of you. You should be looking at a skinned carcass with two legs.