How to Cut Up a Deer Hind Quarter

1. Put on heavy-duty gloves and place the hind quarter of the deer onto a clean cutting surface. 2. Cut through the skin around the hip joint so that it separates from bone, using a sharp knife. 3. Cut down along one side of the backbone to remove that portion of spine along with attached meat and fat, then repeat on opposite side.

4. Flip over the hind quarter and locate where femur bone is located in thigh section by feeling for large round ball at end; make an incision below this area to detach muscle groups from bone until you can see into cavity containing femur head jointed at hip socket; cut through ligaments surrounding this area to release them from each other, then twist off femur bone by hand or use knife if necessary to sever any remaining ligament attachments still holding it in place . 5 . Separate leg sections from body section by placing your hands between them and pressing outward as far as possible before slicing completely through connective tissue with knife; pull apart these two sections when finished separating them .

6 . Remove knuckle bones in shank section by making shallow cuts around their circumference until they are exposed enough for you to pop out with pliers or cut loose entirely with knife; finish up removing any remaining bits of gristle or cartilage clinging to bones before proceeding further with butchery process .

• Lay the deer hind quarter on a clean chopping board or cutting surface
• Use a sharp boning knife to remove any visible fat and sinew from the meat, then cut away any silver skin that may still remain
• Cut along each side of the backbone with the knife, following it all the way down to where it connects to the pelvis bone at either end of the hindquarter
• Free up as much meat from around this area as possible before continuing to step 3
• Make sure your knife is sharp and make an incision in between both hip bones at one end of the hindquarter, running parallel with them for about 10-12 inches (25-30 cm)
• This will create two separate parts – one containing large portions of sirloin and another which contains several smaller muscles including tenderloin, top round and bottom round steaks/roasts respectively; depending on how thickly you would like these cuts sectioned off will determine your next move here – if you wish thicker steaks or roasts then proceed by making further incisions into them accordingly until they are separated apart completely; but if you wish thinner cuts just continue onto step 4 without further splitting them apart now
• From here, we can begin working our way through breaking down these individual muscles into even more manageable pieces such as steaks/roasts etc
• , depending on what shape pieces you are looking for out of this piece specifically – start by slicing through each muscle group vertically for example, creating thin strips or medallions when complete which could be used for stir fries etc
• ; alternatively slice horizontally across each muscle group instead if larger steak sized options are preferred instead e
• : NY Strip Steaks from Top Round Muscle Group etc

How to Break Down a Deer Hind Quarter

How Do You Cut the Rear Hind Quarter of a Deer?

To cut the hind quarter of a deer, begin by removing the hide from the outside of the leg. To do this, make an incision around the joint connecting the hip and knee. Then use a knife to separate the skin from muscle along both sides of each leg all way down to where it meets up with connective tissue at ankle area.

Once you have removed all excess skin, saw through any bones or joints that are still attached to create two separate hind quarter pieces. Finally, remove any remaining fat or sinew before cutting into desired cuts for processing your venison.

What are the Cuts of a Deer Hind Quarter?

A deer hind quarter is the back portion of a deer carcass that includes both the hind legs and hips. The cuts of a deer hind quarter include: Round Steak, Knuckle Roast, Sirloin Tip Steak, Top Round Roast, Shank Cross Cut, Flank Steak and Ground Venison. Round steak can be grilled or pan-fried for a tasty meal.

The knuckle roast is excellent when cooked slowly in liquid to produce tender pieces of venison. Sirloin tip steak is great for grilling or stir-frying while top round roasts are good when slow cooked in liquid such as beer or wine. Shank cross cuts make excellent broth with plenty of flavor from the shanks and connective tissue while flank steaks lend themselves well to marinades due to their leanness.

Finally ground venison makes delicious burgers or meatloaf which can be spiced up with garlic, onion and other seasonings for an amazing taste!

How Do You Cut a Whitetail Hind Quarter?

When cutting a whitetail hind quarter, you’ll want to start by removing the tenderloin from the inside of the deer. To do this, cut along either side of the spine and remove the meat from around it. Next, separate the leg at its natural joint and begin to break down each muscle group into individual cuts such as roasts, steaks and cubes for stew chunks or kabobs.

When butchering your deer’s hindquarters, make sure to trim away any excess fat or gristle before packaging for storage in freezer-safe bags.

Can You Cut Steaks from Deer Hind Quarter?

Yes, you can cut steaks from a deer hind quarter. In order to do so, it is important that the meat be properly aged and tenderized before cutting into steaks. After aging and tenderizing, the most common cuts are round steak, sirloin tip steak, top loin steak or strip steak.

It’s also possible to cube the hind quarter for stewing or grinding for burgers or sausage if desired. When cutting your own steaks from a deer hind quarter make sure to use sharp knives as dull blades will tear rather than cleanly slice through the meat leading too much of its flavor being lost in cooking.

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Deer Hind Quarter Cuts Recipe

Deer hind quarter cuts are a great option for an outdoor dinner. This recipe is easy to make and can be cooked over an open fire or on your BBQ grill. The key to making it juicy and flavorful is to marinate the meat in a combination of spices, garlic, and oil before grilling.

Serve with roasted vegetables or mashed potatoes for a complete meal that will please any crowd!

How to Debone Deer Hind Quarter While Hanging

Deboning a deer hind quarter while it is hanging can be a great way to efficiently harvest your game. Begin by cutting along the joint lines of the deer’s major muscles, such as between the shank and thigh or between the ham and loin. As you cut, use your fingers to identify any remaining bones in order to ensure that no pieces remain attached.

From there, separate all of the muscle groups from each other until you are left with only boneless meat. Finally, remove any excess fat or gristle before packaging your cuts for storage or consumption.

How to Cut Steaks from Deer Hind Quarter

Cutting steaks from a deer hind quarter requires the use of a sharp knife and careful attention to detail. Start by cutting between the muscle groups, making sure not to cut through any bones or cartilage. Cut thicker slices for roasts and thinner slices for steaks, depending on your preference.

After you have finished slicing, trim away excess fat and tendon before cooking your venison steaks as desired.

Conclusion

In conclusion, cutting up a deer hind quarter can seem intimidating if you are not familiar with the process. However, by following these steps outlined in this blog post, anyone can easily learn how to do it correctly and safely. With the right tools and some practice, you will be able to break down a deer hind quarter with ease!