Big-game butchering: How to remove, debone, and cut roasts from a hindquarter

Butchering a deer can feel like an overwhelming task. I know the first couple of deer that I butchered myself turned into a lot of stew meat. I wasn’t sure where to make my cuts or even what cuts I should expect to get out of a deer.
The backstraps of a deer are pretty self-explanatory and come off relatively easily.
The front shoulders are mostly for grinding as is the meat in the ribs and the neck. Here are some tips to help you get the best meat out of your hindquarters.

The post Big-game butchering: How to remove, debone, and cut roasts from a hindquarter appeared first on Outdoor News.