List Of Deer Rear Quarter Cuts References. It’s easy to distinguish and separates by pulling apart the fascia where it connects to other muscle groups. A dull knife not only creates a lot more work, but it is dangerous.
As you pull the meat away from the deer, cut it free from the bone along the back side of the meat. The further down you go the higher concentration of collagen and therefore tougher meat. Visit the post for more.
Contents
- 1 This Moistens Up The Meat And Brings Out More Flavor, Especially With Spices Used.
- 2 It’s Usually Not Very Tender, So It Gets Diced Up Into Stew Meat So That It Can Easily Be Cooked In A Slow Cooker.
- 3 Preheat The Grill To High Heat.
- 4 Cut The Skin Between The Tendon And The Bone On Each Of The Back Legs And Insert The Gambrel On A Rope Or Chain That Can Be Raised And Lowered.
- 5 The Tenderloin Is One Of The Most Popular Cuts, But Unfortunately, It Is A Lot Of Work To Remove From The Deer.
This Moistens Up The Meat And Brings Out More Flavor, Especially With Spices Used.
How to process and debone a deer hindquarter yourself from huntfishmanitoba.ca. This cut, when aged properly is medium tender, and can be either dry roasted or braised. (where we might cut into stew meat, might be big enough for a roast on a large mule deer.) butchering deer:
It’s Usually Not Very Tender, So It Gets Diced Up Into Stew Meat So That It Can Easily Be Cooked In A Slow Cooker.
It often gets left by hunters in a hurry to field dress a deer. This illustration by artist nadia van der donk shows where the different cuts. The small, square section of meat to the back of the hind quarter is called the top butt.
Preheat The Grill To High Heat.
My favorite way to prepare venison loins is a recipe called chicken fried steak. A hind quarter alone from a single deer can provide a lot of meat that can last for months if rationed properly. Fry in butter on medium/high heat until done to your liking.
Cut The Skin Between The Tendon And The Bone On Each Of The Back Legs And Insert The Gambrel On A Rope Or Chain That Can Be Raised And Lowered.
Pull the meat from the back strap incision and skin the meat off the neck bone. Now that i harvested a whitetail deer, it's time to process the meat! A follow on from part 1.
The Tenderloin Is One Of The Most Popular Cuts, But Unfortunately, It Is A Lot Of Work To Remove From The Deer.
Learn how to grow, hold and harvest mature whitetails with whitetail properties. Stew meat is essentially some scrap meat from the better cuts of an animal that isn’t used for hamburger. The further down you go the higher concentration of collagen and therefore tougher meat.