How To Quarter A Deer
How To Quarter A Deer. Follow the natural seams in the muscle groups using your hands and knife and start separating the top round away from the other sections. Realtree.com editor will brantley shows how to quarter a deer in preparation for butchering and processing.
Many folks feel overwhelmed when they are hunting on public lands and they get a deer or elk down on the ground in a place that is a mile or more from the nearest road. In this video, i demonstrate how to smoke a deer hind quarter without drying it out! Want more tips on processing your own game meat?
Realtree.com Editor Will Brantley Shows How To Quarter A Deer In Preparation For Butchering And Processing.
Clean up the hindquarter by removing the fat and silver skin. We all don't have have barns or garages that would make a task like this easy. To quarter your deer take out the tenderloins first, then the back loins (chops).
Cut The Sirloin Tip Off The Bone.
In climates that don't allow for proper aging by hanging your harvested deer, you can quarter your deer and store it in. Follow the natural seams in the muscle groups using your hands and knife and start separating the top round away from the other sections. Work the bottom round away from the bone.
True Quartering Involves Splitting An Entire Gutted Carcass Into Four Separate Sections By Splitting An Animal Lengthwise Down The Spine From The Neck To The Rear And Then Sawing Those Halves Through The Rib Cage To Create Four Quarters.
As you pull the meat away from the deer, cut it free from the bone along the back side of the meat. Now remove the front legs, these are easily removed with a knife, as there are no bones to cut through, start under the leg and cut up. Location of the cuts of meat.
Go Back To The First Cut Near The Hind Quarters And Pull On The Meat, Peeling It Away From The Deer.
Next, lay the deer on one side and skin all the hide off the side facing up toward you. However, the quartering process’s end result is five parts, instead of four, the neck, spine and ribs make up the fifth part of the carcass. If you have to both skin and quarter in the field, make a cut from the tail bone to the back of the head, running a straight line down the spine (basically, splitting the animal in half).
You Don’t Need A Lot Of Fancy Game Processing Equipment Or Accessories Either;
Your deer is now ready to be butchered. In this video, i demonstrate how to smoke a deer hind quarter without drying it out! Want more tips on processing your own game meat?
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