Butchering the hindquarter

There are two ways we look at our deer meat in my hunt group. We all save what is considered the prime cuts. Mainly these are the backstrap and the tenderloins.

One member takes much of the rest of the meat to a processor to make pepperoni sticks and other kinds of sausage. This is because members of this family shy away from the taste of deer meat. The rest of us enjoy deer steaks and deer roasts, besides the backstrap and tenderloins.

Our deer are hanging in one piece with the hindquarters at the highest point. Each member of the group cuts off a portion of the meat. This is accomplished by following the seams between the sections of meat.

The hindquarter and forequarter contain several sections of meat. Each section can be separated. Sounds weird, but it’s true.

A disclaimer is necessary here. Butcher is not a good title for me. The butcher training in my background comes from two sources: The first was a man who walked me through the process, step by step, several years ago. The second source is a combination of friends, professional butchers and the Internet.

It is interesting to watch professional butchers work at breaking down a side of beef. They cut here and cut there, use the bone saw to cut this piece and the next piece, to make the large pieces into smaller pieces.

Their work is fast and precise. They know the cuts of the animal and are able to produce the portions as needed.

As stated before, my butchering experience will produce a butchered deer, but not as cleanly or recognizable as a professional butcher’s efforts. Still, the meat is edible.

A section of the hindquarter is cut off the hanging carcass and is placed in front of me. It is the sirloin tip. This may serve as a roast or it may be sliced into steaks. At this point the meat is left whole, as a roast, but it may be cut into steaks at a later date.

Another section of meat is placed in front of me. It is flat in the middle, with sloping ends on both sides. This piece will be cut into steaks right now. The sloping ends are removed and placed in to grinding pile. The steaks, when sliced, will be of uniform size and as thick as the butcher desires.

Each section of the hindquarter is treated the same way. Remember, you decide what becomes a steak and what is a roast.

Tomorrow: Butchering the forequarter, the rest of the animal and making hamburger.