The hindquarters of a deer, commonly referred to as hams, are home to some of the best cuts and a sizable amount of the total meat. The sirloin, round roasts, eye of round, and other cuts can be found here. Greater meat will end up in attractive tiny white packages in your freezer if you can pay more attention to your technique while removing the back legs.
I demonstrate in this video how to pull the hindquarter out of a deer that has been skinned, gutted, and taken out of the field whole. We don’t always have that privilege. Usually, when we shoot an elk, moose, or mule deer, we remove the legs (also known as quarters) off the carcass along with all the other meat. The technique may seem different in certain scenarios than it does in our office kitchen, but the basic idea is the same. It won’t matter whether the corpse is on its side or upside down, whether the guts are in or the hide is on, if you study and become familiar with the skeletal structure of the pelvis, you can perform this task more effectively each time.
I like to begin this procedure by first removing the skirt, which is the small flap of meat that hangs over the gut cavity from the ribs. I remove the back ribs, short ribs, and hindquarter before trimming it and adding it to the stew meat pile.
Apply pressure to both hind quarters while the deer’s body is on its back to widen them apart. In any case, you should cut downward along the side of the pelvis that is connected to the ham you are removing, even if the pelvis has already been split to remove the contents. It pays to use only the first inch or two of your knife’s blade when making these cuts. Your edge will quickly become dull if you cut into bone. Once you strike and expose the ball joint where the femur joins to the pelvis, keep cutting downward.
Push the hindquarter down once more until you can see the tendon flowing from the end of the ball into the socket, then carefully cut it. This will allow you to access the sac encasing the ball joint. Continue to cut all the way around the joint cup. Avoid cutting there if there seems to be too much resistance.
Since the pelvis slopes inward from this point on, leaving some meat behind if you continue chopping straight down. To keep tracing the bone, slant your blade toward the spine. The bone that projects forward from the ball joint, also known as the iliac crest in humans, and a small piece of bone that protrudes from the back of the pelvis must be traced around. A flexible knife blade really comes in handy for these perhaps counterintuitive cuts, allowing you to delicately slice away as much meat as you can by pressing the flat of the blade against the bone.
The silverskin and fat that were on top of the rump will be cut through during the final cuts. At that point, the hindquarter will separate from the pelvis and body. Watch for a future video where we demonstrate how to separate these muscles from the hindquarter for storage and preparation.
What components make up a deer hindquarter?
How to Process and Debone a Deer Hind-Quarter: The 5 Main Cuts. The sirloin, bottom round, top round, eye of round, and shank are the five main cuts you’ll get off a whitetail deer hindquarter. Josh McFadden will also show you where to find them and what you can do with each cut in the video below.
How are quartered deer handled?
There are two front quarters since the deer’s front shoulder and shank are considered one quarter. The rear quarter is made up of the lower shank and “ham” of the rear leg. The back has two quarters.
You will have the following parts to deal with, dissect, and butcher once your deer has been quartered:
- Two Front Quarters: Deer’s front shoulders are typically braised and cooked slowly. You can grind some trim bits from the front shoulder to make burgers and sausages.
- Two Rear Quarters: The rump and hip muscles, also known as the rear “ham,” and the lower leg shank make comprise the two rear quarters. The rump, sirloin, and round are among the venison roasts made from the rear quarters. The fresh ham cut, which is in the hind quarters and prepared for brining, is available if you wish to try your hand at brining a deer ham.
- Spine, Ribs, and Neck – The backbone, ribs, and neck remain intact after the front and rear quarters have been cut away. This area of the deer provides the neck meat, two racks of venison ribs, the inside loin, or “tenderloin,” which is located on the inside of the ribs along each side of the spine just forward of the pelvis, and the “backstraps” or loins from either side of the spine on the outside of the ribs.
On the grill or seared in butter, venison tenderloins are delicious and tender. Backstrap or loin cuts, seared rare or medium-rare, create superb medallions or fillets for the grill or smoker. It’s a great cut to enjoy with your friends. The neck yields plenty of little pieces of trim for the grind pile in addition to some roast cuts. The venison rib racks can also be grilled with sauce or cooked slowly in a braise.
The gland is located where on a deer’s hindquarter?
Each foot of whitetail deer has an interdigital gland between the hooves. You must split the deer’s hoof apart and peek in between them to see this gland. There is a tiny opening between the hoof that permits the interdigital gland fluid to escape.
Each deer emits a unique smell. Deer can recognize one another thanks to the interdigital gland. A tiny bit of the gland secretion is released by a deer with each step it takes. Why is this such a big deal?
The interdigital gland is crucial because it helps a mother find her fawns. Bucks are able to locate a doe bed, investigate it, and follow a doe who might be in estrus. When non-receptive does detect the interdigital gland lure from a cruising buck, they will become extremely alert. Deer are quite familiar with their home range and enjoy feeling safe.
The metatarsal gland is found on the outside of the hind legs of whitetail deer. A white tuft of hair rises five to six inches over the deer’s hind hooves. A duct for the metatarsal gland can be seen inside the hair.
During the rut, the metatarsal gland will release an intense odor to alert nearby bucks. Each deer will emit its own distinctive aroma. Bucks can get to know each other’s distinctive scent. More northern deer appear to have larger metatarsal glands. According to some biologists, deer no longer use this gland. I usually always use the gland lure for hunting, so I’m not sure what to believe.
Two tarsal glands can be found inside the whitetail deer’s hind legs. Where the deer’s back legs curve is where the tarsal glands are located. The huge tuft of light-colored hair sticks out and is put purposefully so that the deer can produce a distinctive aroma that is only present on that deer.
Hunters may occasionally be able to scent a buck before they even see him due to his distinctive stench. When the deer are making scrapes during the rut, the smell is always at its strongest. The tarsal gland hair of an agitated buck may stand up straight as a show of hostility or dominance. Some elk biologists think a doe can detect a buck’s readiness to breed by the aroma emanating from his tarsal gland.
How long can a quartered deer be kept on ice?
This keeps the meat reasonably dry by allowing any melted ice to drain from the cooler. Venison can be aged in this way for up to a week as long as the ice is replenished as required. Two to three days are typically sufficient for younger deer.
How long does it take to quarter a deer and skin it?
Skin takes around 20 minutes. two hours to move through the flesh after 20 minutes to quarter (I trim all fat ). In total, it took two of us four man hours to wrap and grind the roasts. The time without cleaning up is five hours. I could probably complete the task a little quicker, but my old grinder requires some time to set up and runs on a belt connected to a different motor. When I first started processing my own deer, the only electric grinders available were large, expensive commercial models.
When you kill a deer, what do you do?
Your deer has been shot! Great! What’s next? Following a successful deer shot, you should do the following.
- Stop and Wait — Wait for at least 30 minutes after shooting your deer before leaving your blind or climbing down from your treestand. Waiting for a half-hour can assist keep your wounded animal from being frightened and being pushed farther into the woods if your bullet didn’t kill it right away. Take a moment to collect your thoughts and process what has happened throughout this time. During this time, you should also identify significant locations along the deer’s route so you can swiftly establish the blood trail.
- Take a Photograph — Take a picture now because this is a moment in your life that you won’t want to forget! Take a moment to record this tremendously exciting moment before carrying your deer down the mountain. Here are some suggestions to help you take the ideal picture.
- Field adornment This stage of the procedure is crucial. The field needs to be dressed as quickly as feasible. The deer’s internal organs must be removed so that the carcass can start cooling, which reduces bacterial development. This process is crucial for meat preservation and has a big impact on the venison’s quality. Aim to keep as little fur, dirt, and other debris from entering the animal as possible and be careful not to puncture any of its internal organs. The sooner everything is completed, the better.
- Obtain It from the Mountain — The best way to transport a deer down a mountain would be to load it onto the back of a trailer or a side-by-side vehicle, but depending on where you are or the terrain around you, that isn’t always an option. Many hunters must drop their deer out of the field or woods. Always place a tarp underneath the deer to prevent it from touching the ground, and take every precaution to prevent as much trash as possible from getting inside the animal.
- Hang Your Deer – As soon as you arrive at your destination, hang your deer up. The deer is kept off the ground as a result, and any residual blood can drain from its body. You can now either have your deer butchered or do the work yourself.
What part of the deer is utilized for burger?
A tiny chunk of muscle from the rump is available and is ideal for stew and pot roast. Additionally, it can be ground into sausage, chili, and burgers. How carefully you cut the deer’s hindquarters will also affect the size and quality of the cut.
Can a deer be butchered right away?
If it’s warm enough, you can let them hang. if you have a cold, dry spot, is just above freezing 35–40. Young deer take 2-3 days, old bucks take 4-5 days, BUT THE TEMP HAS TO BE RIGHT!