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How To Process A Deer Hind Quarter

November 07, 2020

The front quarters and backstraps. Hind quarter removal b on the inside of the carcass, make a cut that separates the back legs about midway on the deer.

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On the hind legs, cut the inner thigh skin from the crotch to the shin area.

How to process a deer hind quarter. This time take the cuts individually off the bone rather than taking the bone out first. This process will be influenced by where you’re quartering the deer, either in the field or at home. We explain how to butcher your deer and the materials you will need.

It does take some time—on the smoker, yes, but also during the preparation—to ensure the meat stays moist and delicious. Pay attention to his recommendation for. If you are the happy recipient of a hind quarter of a deer, you are in for a nice treat from some delicious cuts of meat.

The shoulder blades are obvious against the deer’s chest. Simply slice underneath them, lifting the front leg as you go. If you do not especially like your venison now, try this boning method and you might be pleasantly surprised to find how boning enhances the eating qualities of venison, especially the round in the hind quarters.

If the deer is hanging upside down from a gambrel, you will start from the top and work your way down to the head. The deer processing method described here is basically one of boning. When possible, i like to hang my deer and start by making a cut around both hind legs then a straight cut to the cut you have already made when gutting the deer.

Skinning the deer will also accelerate the cooling process, as removing the outer layer makes it easier for the heat to escape. There are no heavy bones connecting the front shoulder to the chest. When it comes improving venison quality, knowing how long to hang a deer (or other big game for that matter) is vital.

Split the backbone in half. To get them off, the deer is hanging by it’s hind legs, and you simply cut straight up from the joint to detatch it. Front shoulders, backstrap, tenderloins, and hindquarters.

You follow the natural seams in the meat to take off your individual cuts. The idea is to detach the area you are. Like the cow, the deer offers numerous front and hind cuts, offering plenty of.

Unfortunately i was busy with the cow when he cut the front legs off, so this starts at the point where you have the front legs off. Once you’ve completed this part of the process, you are ready to move on to the next step. Drape fatty bacon across the top and around the sides of the meat, tucking it in.

If that happens, the weight will suddenly shift to the other side and the deer will probably slip free from the gambrel and fall to the ground. Meanwhile, use your knife to loosen the tissues. Keep pressure on the quarter and pull away from the natural position as though you were bending the leg behind the deer’s back.

Lay the marinated and spiced hindquarter on the rack and cover with fresh herbs & pepper. First 7 minutes is breaking down the hind quarter. With the deer’s carcass laying on its back, press down on both hind quarters to spread them wide.

The backstrap is one of the most prized parts of a deer. Once near the shin area, cut all the way around the deer’s leg being careful not to cut the achilles tendon. We leave the hind quarters attached to the pelvic bone during this final butchering stage.

Cut tiny 1/2 inch slits in the meat with a sharp knife and stuff in some garlic cloves. Use a sharp knife to cut away the backstraps. With the front legs cut loose, remove the shoulders.

This illustration by artist nadia van der donk shows where the different cuts of meat come from on a deer. Once you have cut up to the front shoulder, you’ll cut the front shoulder away from the body. Venison is a fun change from the usual beef, chicken and pork found in most kitchens.

Like filleting a fish, if you make these cuts right, your backstrap will come right off. I cut it clear of the back ribs, short ribs, and hindquarter, then add to the stew meat pile. Chef's advice on how to butcher a deer hind quarter.

When processing a deer on your own, the connection you feel to each package you pull out of the freezer is unmatched. Use your knife and make an incision down the spine. Smoking a big, primal cut like this may seem imposing, but it’s actually easier than you might think.

Method 2 butchering the deer hind quarter directly off the bone. These lay on either side of the spine. If pork is “the other white meat,” venison is certainly “the other red meat.” although often overlooked at the dinner table, venison offers a lean, finely textured and robustly flavored meat with a high iron, protein and vitamin b content.

Be careful not to cut the tendon before the bone is severed, as that will cause the leg to fall free from the gambrel. Honor the animal—and get better meals — by butchering your deer yourself Boning a deer is neither impossible nor particularly difficult.

Handle the first front shoulder. I like to start this process by first cutting away the skirt—that thin flap of meat that extends back from the ribcage over the gut cavity. If the deer is still warm at this point, you can peel the hide down to the front shoulders.

A deer, elk or antelope hindquarter or shoulder cooked whole on the bone is a glorious sight. To separate the chuck meat (front quarters) from the round (hind quarters), use a saw or a meat cleaver and find the point at which the rib cage meets the backbone (it should be between the 12th and 13th rib). To quarter a deer is butchering it in four parts:

Cut along the carcass to the rib, and work the knife back toward your first cut. This will get you to where you can begin to process the front quarter of the deer. A hind quarter alone from a single.

Next, cut through the leg bone below the gambrel to free the hind quarter. Baste the meat with the juices every 45 minutes. Cut through the spine using firm pressure with the cleaver.

The process of breaking down the deer hind quarter however is largely the same.

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