Craig harper shows you exactly how to break down a deer's hind quarters, and identify the cuts of meat within the quarters.

How to cut up a deer hind quarter. How to cut up the hind quarter of venison? Location of the cuts of meat. Like filleting a fish, if you make these.

Use your knife and make an incision down the spine. Cut along the carcass to the rib, and work the knife back toward your first cut. How to cut up the hind quarter of a deer follow the natural seams of the structure of the muscles.

This food processing tip will make your harvested meat easier to coo. With the deer’s carcass laying on its back, press down on both hind quarters to spread. Watch this video first to see how to remove the hindquarter from the deer’s body.

Once you have it off, lay the ham on a table with the inside and ball joint (where the femur. This cut, when aged properly is medium tender, and can be either dry roasted or braised. Make sure your knife is well sharpened and you have a way of honing it during this operation.

The hindquarters, or hams, contain many of the choicest cuts of meat on a deer, so you want to process it with as much care and attention to detail as possib. Lay the deer down in a sideways position and cut its anus to its neck. You are not cutting into the muscles, you are separating them.

Learn how to grow, hold and harvest mature. I cut it clear of the back ribs, short ribs, and hindquarter, then add to the stew meat pile. On today's episode with cook with cabela's, learn how to break down a deer hind quarter.