+21 Cut Deer Hind Quarter 2022. The large, oval section on the hind quarter is called the bottom butt. Once done with the front half of the deer, we can now saw the backbone leaving us with the hind quarters.6.
Use your knife to cut away the meat until you get to the bone and then use your hacksaw to cut through the bone. Once done with the front half of the deer, we can now saw the backbone leaving us with the hind quarters.6. How to process a deer hind quarter.
Contents
- 1 As You Pull The Meat Away From The Deer, Cut It Free From The Bone Along The Back Side Of The Meat.
- 2 Clean Up The Hindquarter By Removing The Fat And Silver Skin.
- 3 Craig Harper Shows You Exactly How To Break Down A Deer's Hind Quarters, And Identify The Cuts Of Meat Within The Quarters.
- 4 This Cut, When Aged Properly Is Medium Tender, And Can Be Either Dry Roasted Or Braised.
- 5 Use Your Knife To Cut Away The Meat Until You Get To The Bone And Then Use Your Hacksaw To Cut Through The Bone.
As You Pull The Meat Away From The Deer, Cut It Free From The Bone Along The Back Side Of The Meat.
I'm using my silver stag knife as always!!! Lightly cut the fascia holding it to the larger. Sirloin tip, rump roast, bottom round , top round, eye of round.
Clean Up The Hindquarter By Removing The Fat And Silver Skin.
How to process a deer hind quarter. How to butcher a deer step by step [illustrated] best shootingtime.com. Remove the steaks from the grill when the internal temperature reaches 120 to 135 degrees fahrenheit.
Craig Harper Shows You Exactly How To Break Down A Deer's Hind Quarters, And Identify The Cuts Of Meat Within The Quarters.
Grill the hind quarter steaks for 3 to 4 minutes per side and flip with tongs. How to process and debone a deer hindquarter yourself from huntfishmanitoba.ca. On today's episode with cook with cabela's, learn how to break down a deer hind quarter.
This Cut, When Aged Properly Is Medium Tender, And Can Be Either Dry Roasted Or Braised.
It’s a good cut for swiss steak or in a stroganoff. You’ll see a thin strip of meat running straight from the ball joint to the knee. The tenderloin is the first cut that is usually taken off a deer.
Use Your Knife To Cut Away The Meat Until You Get To The Bone And Then Use Your Hacksaw To Cut Through The Bone.
A follow on from part 1. You should be looking at a skinned carcass with two legs. Lay the hindquarter on the work surface in front of you.