Not all deer are “trophy” bound… that neck meat makes the most savory roast, nice and tender! That’s exactly why we wanted to put this guide together. 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. Learn how to seperate the muscle in a deer's hind quarter. I like to make all my own sausages, and my wife really likes plenty of ground venison to cook with instead of ground beef. The hams are thick, but easily sliced away from the deer’s body, using the pelvis for a guide. Dutch Oven Venison & Apple BBQ Camp Beans Recipe, How to Pack and Quarter Game Meat in the Field, Best Whitetail Shot Placement with a Rifle, New for 2021: Browning Maxus II Shotgun, Wicked Blend Shotshells, New for 2021: Kershaw & Zero Tolerance Knives, New for 2021: MEAT! For pure packing purposes, a premium external pack frame that you can simply lash quarters and game bags to is ideal. Keep the meat cool throughout the butchering and boning process. Cutting with your knife’s blade parallel to the rib cage, you will pass through the shoulder joint. But that also makes them very flavorful. One sturdy fellow in good condition can pack a boned-out mule deer, cape, and antlers out of wilderness country in a single trip if he really wants to. Is a Cellular Trail Camera Right for You? Remove the hooves. The head and neck can be removed at the same time the forelegs are cut, and if taking the neck roast, this is the time to make that cut. Hang all this bloody goodness in the shade, preferably where a bit of breeze can reach them, to start cooling while you then — and only then — go into the guts for the tenderloins. Trimming and Butchering Deer Meat. The fresher the kill, ... and the front shoulders are removed along the lines of the shoulder blade. Probe out the contour of the spine, pelvis, and hip; sink your knife in and cut the heavy muscle free from them. its small local and smells like a butcher shop. Deer hind quarter is known as venison and is one of the most loved sections of deer meat. Info. Soon you'll find the hip joint; cut the sinews that attach the hip ball and work through and around it. You should be able to feel the center of the joint, where the bones connect, with your fingers. Sharpen and clean your knife, or exchange it for a new one if needed. Dragging your deer to the local butcher can cost a huge chunk of change these days. First 7 minutes is breaking down the hind quarter. You may be just too far, or the weather just too warm, to allow you to get all the meat out before it spoils — if so, pass the shot. Do the math — unless you've got good help, you're in for a multiple-day job. Removing the deer’s backstraps. Removing the deer’s tail. Even a young spike bull can give up 200 pounds or more. MEAT! ... make a 45-degree slice toward the bottom of the quarter. Keep slicing, cutting close to the rib cage to keep meat with the front quarter. I try to take all my deer in the same way: Just in front of the shoulder, halfway between top and bottom of the deer. On young deer or aged deer, the sirloin may be sliced for steaks – eat around the silver skin. Repeat on the other side, and set both front legs aside. The best part is, hunting and butchering the deer yourself makes the deer meat free! Sometimes the quality of work is not up to your standards and a lot of the meat ends up being wasted or suffers from freezer burn. Butchering Your Own Deer. Canada’s butchery industry is on the rise and this program will give you all the expertise needed to become a butcher and hit the ground running. We wanted to add from a Chef's perspective to prepare for the table. Pay attention to his recommendation for the steaks. A big, mature bull elk can yield upward of 300 pounds of pure, boned-out meat. On really big deer you can get some nice blade steaks off the front shoulders, but I usually just grind everything on the front legs. Boning is easier than bone-in butchering, and usually results in tastier meat. If you take your meat to a processing plant, you can request that they package it in this particular way or they may already follow this process. Nov 25, 2015 - Explore rocky's board "butchering deer" on Pinterest. Take your time to learn where it is, and you'll never need a bone saw. Shopping. Check out our other articles on how to quarter a deer and how to butcher a deer to help you along the way. Roll the carcass over onto the laid-out hide and repeat. Pages Businesses Media/News Company Daily Mail Videos This restaurant owner started butchering a deer in front of vegan protesters. One of the comments we saw a lot when we made our video on butchering a deer at home was the amount of meat that many processors waste. The bottom round is usually more tender, especially in the tri … Once the backstraps are removed, slice away the two inside tenderloins from within the deer’s rib cage. Removing the deer’s hind legs. Place the hams on a clean surface to remove the hind legs either at the upper knee or just below the shank muscle (I prefer to bone out the shank muscle and remove the leg at the knee, mainly to save on cooler space). Chef's advice on How to Butcher a Deer Hind Quarter. How you make the final boning cuts depends on the animal’s size. Daypacks are all but useless, and even top-quality mountaineering-type internal-frame packs aren't optimal. The first part of the deer we butcher is the front shoulders. Free up space in your freezer and make dinner quick when time is short. Knowing when the deer was butchered is Super helpful to those wanting to learn the task of butchering deer since deer … This means you have the option to read your magazine on most popular phones and tablets. For the short term, plastic works fine and keeps your pack clean. In Alaska, you'd better get every last scrap of edible meat off that carcass: You can get a whopper ticket and have your trophy confiscated if you get lax. I lose some neck meat this way, but of all the meat on the deer, this is pretty low on my priority list. You’ll build skills in meat processing, product packaging, professional safety standards and customer service, taught by … These authoritative charts are the results of many cutting test made by meat experts. While the two outputs I made from those farmland whitetails long ago are certainly some of the easiest things you can do with front leg meat, you have many more options at your disposal. Removing the deer’s front legs. The deer processing method described here is basically one of boning. About Press Copyright Contact us Creators Advertise Developers Terms Privacy Policy & Safety How YouTube … The front end of the deer's rib cage area lends itself to two different cuts: the rack end of the saddle and the ribs. As you do so, the shoulder will lift farther away from the carcass. The company's commercial-grade products are built "with quality in mind, not price point" for fellow hunters. However, it's ludicrous to expect wilderness hunters to haul an external-frame freighter pack around while hunting, so the best bet is a heavy-duty, large-capacity internal frame pack with a very good hip belt. There is more than one way to butcher a front shoulder from an elk. 6 reviews of Martin's Custom Butchering "Exceptional butcher shop. These four hunts will test your endurance. Quartering is easier than it sounds. There is more than one way to butcher a front shoulder from an elk. The steps are simple: Get the skin off of one side quickly (caping the front half if you plan to mount the animal) and lift the quarters off of that half of the carcass. My friends wanted to know the steps I followed while butchering deer hind quarter, after they came to know that I … our family eats at least 7 pounds of their scrapple a week if we have it anyways. My friends wanted to know the steps I followed while butchering deer hind quarter, after they came to know that I did it all by myself âx80 so here goes the process. At this point work your way up along the planes and contours of the pelvis until you meet the topside pre-cuts, then lift the quarter off. We wanted to add from a Chef's perspective to prepare for the table. Far from a road, there is seldom a need to gut an animal as it is likely going out in game bags. However, there’s a lot more to consider than just the weight of your backpack. Keep an eye on the carcass, too, and use caution as you load your pack with meat and head back toward the trailhead. Plastic isn't good for long-term storage of raw meat — it slows cooling and can promote bacteria growth — but the meat's going to be smushed inside your pack where it can't breathe anyway, right? Ethically — and in some areas, legally — hauling the meat first and the antlers and cape out last is the right thing to do. These lay on either side of the spine. 4,557 Posts . Begin pulling the muscle and carefully parting it away from the rib cage with your knife blade. i love going to this place. How To Butcher A Deer At Home - Breaking Down Hind Quarters - YouTube. In theory, the boneless method might seem preferable because there’s less poundage that needs to be hauled. Save Share. Discussion Starter • #1 • Jan 18 ... After that quarter it in whatever means is necessary and get it in the house to thaw the rest of the way out. Thanks so much for watching our channel! After quartering or boning-out your animal, hang meat sacks away from the carcass, preferably 100 yards or more. 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). Nov 25, 2015 - Explore rocky's board "butchering deer" on Pinterest. Waterfowlers should take notice at the new products from Browning. Repeat on the other side. Have a recipe you would like to suggest as a feature? You’ll filet the skin off separating the skin from the meat completely down the legs and the rectum of the deer. In a deer you do not typically make the cuts of’ Short-Ribs, Brisket (Front lower part of the chest), or the Flank (meat between the stomach and the hind legs). It's not hard, it just takes time, and when you heave your pack aboard, you'll bless the many pounds you've left behind in the form of bones. However, if you're backpacking, you've still got some work to do. How to Skin a Deer [VIDEO] Next, wash the meat in cold water before hanging the deer from a meat hook in a garage or outbuilding to age for a week. I show you how I butcher my deer. The first step toward success is having a good pack that freights meat well. With the front legs cut loose, remove the shoulders. Gutless Deer Butchering. To get started, click the link below to visit mymagnow.com and learn how to access your digital magazine. 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). but their scrapple is amazing and very cheap. always shop at your local butcher!!" Once processed, the front quarters of the deer start with the neck, which offers mostly trim meat suitable for making ground venison -- a staple of chili and sausages -- or cutting into thin fillets for jerky. A backstrap on an average, 100-pound doe will be a little bigger around than a soup can. You shot a deer. you're doing this in front of us as you can see the owner has brought the leg of a recently murdered animal to a dining table at the front of the restaurant. There is a special relationship you will find knowing that you harvested your venison, dressed, skinned, and butchered the meat, and made a meal that your friends and family will talk about for years. Email us and let us know! All Rights Reserved. Most moose hunting and much elk hunting is done in grizzly country, and no bear is above a free steak dinner. Remove the rest of the hind quarter. To field dress or not to field dress? This delicious camp beans recipe is loaded with meat (ground venison, bacon, and smoked... Give a Gift   The top and bottom rounds are large pieces of whole muscle, great for steaks in young deer or aged deer. Deer hind quarter is known as venison and is one of the most loved sections of deer meat. April 4, 2014. Location: In front of the deer's eyes. Front legs get a lot of work. The sirloin is a large knuckle of muscles, with a little bit of silver skin throughout. i heavily recommend this place to everyone. On a moose, for instance, the rump portion is large enough to yield several roasts. If you must butcher your deer today, don’t freeze the meat. I try to take all my deer in the same way: Just in front of the shoulder, halfway between top and bottom of the deer. Stay safe, and sane, when face troubles overseas. Such a pack will get you, your meat, and your camp out to civilization, and when not full with gear and meat, it can be collapsed in size to make day hunts easier while wearing it. As a bonus, if you're camped along a cold, flowing creek, you can drop the plastic-bagged meat right into the water, which will cool it aggressively and preserve it for several days — a real boon in hot weather. The front legs are also cut up and tossed into the bucket for grinding, but there are portions of this that can be used for fondue. Keep slicing, cutting close to the rib cage to keep meat with the front quarter. Ideally, hang them high on a cross pole in a location you can observe as you approach.