Famous Cutting Up A Deer Hind Quarter Ideas. Make boneless hind quarter steaks into top and bottom round or loins, off of a hanging deer · another excellent deer cutting diagram!.these and many other cuts are from its hind leg, also called the hind quarter. It’s a good cut for swiss steak or in a stroganoff.
Craig harper shows you exactly how to break down a deer's hind quarters, and identify the cuts of meat within the quarters. Follow the natural seams in the muscle groups using your hands and knife and start separating the top. How to process a deer hind quarter references drag the deer away from the field to a safe place where you can easily skin it and quarter it later.
Contents
- 1 Keep The Bits Of Bone Cleaned Up With Your Rag.
- 2 You Should Be Looking At A Skinned Carcass With Two Legs.
- 3 This Food Processing Tip Will Make Your Harvested Meat Easier To Coo.
- 4 On Today's Episode With Cook With Cabela's, Learn How To Break Down A Deer Hind Quarter.
- 5 You’ll See A Thin Strip Of Meat Running Straight From The Ball Joint To The Knee.
Keep The Bits Of Bone Cleaned Up With Your Rag.
Sirloin tip, rump roast, bottom round , top round, eye of round 3. Lay the hindquarter on the work surface in front of you. Cutting into bone will dull your edge quickly.
You Should Be Looking At A Skinned Carcass With Two Legs.
Drag the deer away from the field to a safe place where you can easily skin it and quarter it later. You will work this meat from the top of the neck to the deer’s wind pipe. Watch this video first to see how to remove the hindquarter from the deer’s body.
This Food Processing Tip Will Make Your Harvested Meat Easier To Coo.
Location of the cuts of meat. The meat in this area is grinding and stew meat so you’re not cutting into steaks if you mess up. Clean up the front half.
On Today's Episode With Cook With Cabela's, Learn How To Break Down A Deer Hind Quarter.
To start, i put plastic down on my counter. How to cut up the hind quarter of a deer follow the natural seams of the structure of the muscles. He then trims off what will be grinding.
You’ll See A Thin Strip Of Meat Running Straight From The Ball Joint To The Knee.
Continue cutting downward until you hit and expose the ball joint where the femur connects to the pelvis. You can do this in a straight line along with the spine to make a precise cut. Basic butchery, cutting up the back legs and back steaks.