How To Field Quarter A Deer

How to Quarter a Deer in 7 Steps

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1. With a skinned, hanging deer, begin by removing the front legs at the articulatio genus. This joint is about the size of a golf brawl and adequately obvious. You should be able to experience the center of the articulation, where the bones connect, with your fingers. Work around the edge of that with your knife bract, twisting the joint gratis every bit you go. With practice, you can remove this leg bone in less than ten seconds without a saw.
2. With the forepart legs cut loose, remove the shoulders. The shoulder blades are obvious against the deer'due south chest. Merely slice underneath them, lifting the front leg as you lot get. At that place are no heavy bones connecting the front shoulder to the breast.
3. Use a abrupt knife to cutting away the backstraps. These lay on either side of the spine. Using the vertebrae every bit your reference, piece from the meridian of the hips clear down through the neck, as you can remember the cervix meat during this step as well. Catch a hunk of backstrap just below the hip and make a cross-cut across the steak, down to the flank muscle. A backstrap on an average, 100-pound doe will be a little bigger around than a soup tin can. Brainstorm pulling the muscle and carefully parting it abroad from the rib cage with your pocketknife blade.
4. In one case the backstraps are removed, slice away the 2 within tenderloins from within the deer'southward rib muzzle. These also lay against the spine, only below the hips.
5. Sharpen and clean your pocketknife, or exchange information technology for a new one if needed. The hams are thick, but easily sliced away from the deer's body, using the pelvis for a guide. They're held into identify at the hips by a single ball-and-socket joint that'south easy to find. Be sure to take a buddy hold the other side of the gambrel for this step, every bit the ham volition pop loose from the deer easier than yous might expect. Repeat on the other side.
6. Identify the hams on a clean surface to remove the hind legs either at the upper genu or just below the shank muscle (I prefer to bone out the shank muscle and remove the leg at the knee, mainly to relieve on cooler space). This articulation is probably the almost hard of them all to locate, simply it'due south constructed the same way. Take your time to learn where it is, and y'all'll never demand a bone saw.
7. With your primary quarters on ice, use a fillet pocketknife to bone out rib meat, flanks, etc. Speaking truthfully, this stuff is difficult to salvage for much of annihilation beyond burger, and yous won't get much out of information technology for that. A deer is non a cow, unproblematic as that. Your chief, useable cuts of meat should include: 2 shoulders, 2 hams, 2 backstraps, 2 slabs of neck meat and 2 tenderloins.

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Source: https://www.realtree.com/timber-2-table-wild-game-recipes/how-to-quarter-a-deer-in-7-steps

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