How To Debone A Deer Hind Quarter Youtube The hindquarters, or hams, contain many of the choicest cuts of meat on a deer, so you want to process it with as much care and attention to detail as possib. When fortunate enough to harvest some beautiful organic whitetail meat in the fall, we are all left with the decision of what to do with all of this meat. we.
How To Debone A Front And Hind Deer Quarter For Grinding Public Land How to debone a deer hind quarter. ever wonder how to debone a hind quarter? well in this video we go in depth into separating the various muscles to minimiz. Watch this video first to see how to remove the hindquarter from the deer’s body. once you have it off, lay the ham on a table with the inside and ball joint (where the femur connects to the hip) facing upward. you’ll see a thin strip of meat running straight from the ball joint to the knee. lightly cut the fascia holding it to the larger. Step 3: separate the hip joint. start by flexing the deer’s hind leg at the hip joint to expose the ball and socket joint. using your boning knife, carefully cut through the connective tissue between the femur bone and the socket. once the joint is separated, use the bone saw to cut through the femur bone, freeing the hind quarter from the. Season, grill or pan sear it whole on all sides to an internal temp of 135 140f, let it rest ten minutes, slice and eat! venison shank. the shank is located on the bottom of the leg on the hind quarter, between the knee and the hoof. if the hoof is still in tact, saw it off just below the shank meat.
Deboning Deer Hind Quarters Youtube Step 3: separate the hip joint. start by flexing the deer’s hind leg at the hip joint to expose the ball and socket joint. using your boning knife, carefully cut through the connective tissue between the femur bone and the socket. once the joint is separated, use the bone saw to cut through the femur bone, freeing the hind quarter from the. Season, grill or pan sear it whole on all sides to an internal temp of 135 140f, let it rest ten minutes, slice and eat! venison shank. the shank is located on the bottom of the leg on the hind quarter, between the knee and the hoof. if the hoof is still in tact, saw it off just below the shank meat. Continue cutting downward until you hit and expose the ball joint where the femur connects to the pelvis. 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. continue cutting around the cup of the joint. Deboning. deboning takes breaking down an animal for packing purposes a step further than quartering. deboning an animal advances the butchering process by cutting large muscle groups away from the leg bones and smaller cuts from the ribs, neck and spine. this way, you’re leaving all the bones in the field and carrying out only pure meat.
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