WebMar 28, 2024 · 1. Wash the venison with plenty of cold water, then transport it with ice. Do not wrap it with cling wrap or butcher paper at this point, which will trap heat in the meat and promote spoilage. Make sure the carcass is cool and dry. As soon as possible, the meat needs to be transported and stored at 34–38 °F (1–3 °C). WebMay 18, 2015 · The small, square section of meat to the back of the hind quarter is called the Top Butt. This cut, when aged properly is medium tender, and can be either dry …
How To Butcher Deer Hind Quarter by Sudipa ifood.tv
http://hehuntsshecooks.com/breaking-it-down-the-venison-hind-quarter/ WebJun 30, 2024 · 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 … buck road animal hospital reviews
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WebJul 31, 2010 · Recently my husband surprised me by bringing home venison âx80x93 it was a great change from the everyday pork or chicken. I was glad that I knew how to butcher deer hind quarter or would have been in real trouble that day. Deer hind quarter is known as venison and is one of the most loved sections of deer meat. This part is quite lean … WebJan 4, 2024 · Two hind quarters; Two front quarters; Two loins; Bag of other trim meat you pull off; Then place the meat in a spare refrigerator set to 36 F for aging. This plan works just as well as hanging a whole carcass. ... If you do skin the deer to give the meat a better chance to initially cool, place the carcass or quarters in cheesecloth bags for ... WebJan 6, 2024 · To get them off, the deer is hanging by it’s hind legs, and you simply cut straight up from the joint to detatch it. The meat in this area is grinding and stew meat so you’re not cutting into steaks if you mess up. With the front legs, you start by simply deboning in as large of chunks as you can. He then trims off what will be grinding ... buck rock campground sequoia