Cool How To Cut Deer Rear Quarter Ideas. We're in the midst of processing 1/2 of a rocky mountain cow elk. About press copyright contact us creators advertise developers terms privacy policy & safety how youtube works test new features press copyright contact us creators.
The reason we didn't show you how to bone out a shoulder in our first how to video, is because. A smaller hunter’s knife can come in plenty here. How to quickly butcher a deer hind leg into grinding meat, roasts, and steaks using only a knife.
Contents
- 1 You Will Need To Cut This In Half, Right Down The Backbone.
- 2 You Are Not Cutting Into The Muscles, You Are Separating Them.
- 3 Instructions On How To Bone Out A Deer Shoulder/Front Quarter.
- 4 These Also Lay Against The Spine, Just Below The Hips.
- 5 He'll Also Show The Different Cuts And Muscle Groups As He Goes!
You Will Need To Cut This In Half, Right Down The Backbone.
Therefore, you should use your hands to pull them off. Open up the stomach entirely and let the guts out. How to quickly butcher a deer hind leg into grinding meat, roasts, and steaks using only a knife.
You Are Not Cutting Into The Muscles, You Are Separating Them.
Your knife should be sharp. The gland can be seen at the point of the knife. Rear quarters produce a number of venison roasts including:
Instructions On How To Bone Out A Deer Shoulder/Front Quarter.
Continue cutting downward until you hit and expose the ball joint where the femur connects to the pelvis. Learn how to grow, hold and harvest mature whitetails with whitetail properties. About press copyright contact us creators advertise developers terms privacy policy & safety how youtube works test new features press copyright contact us creators.
These Also Lay Against The Spine, Just Below The Hips.
Peter shows us how to butcher the rear quarter of a deer. Once you open up the sac encasing the ball joint, push the hindquarter down again until you can see the tendon running from end of the ball into the socket and cut it carefully. Lay the hindquarter on the work surface in front of you.
He'll Also Show The Different Cuts And Muscle Groups As He Goes!
A dull knife not only creates a lot more work, but it is dangerous. You will work this meat from the top of the neck to the deer’s wind pipe. You should be looking at a skinned carcass with two legs.