How to cut a deer hind quarter?

The first step is to remove the skin, again, using a saw or sharp knife. This allows you to see your cuts and ensure that you cut them properly. Then, start sawing. The saw should be fast and smooth, and you want to make sure you don’t go too fast, as this can cause the meat to become harder. Once you’ve cut the meat off of the bone, you should cut off any fat and connective tissue. Finally, you should

How to cut deer backstrap off?

The backstrap is the fatty meat that runs along the spine of the animal. It’s one of the most flavorful cuts of deer meat but also one of the most challenging to cut correctly. It’s best to cut the deer backstrap off when the deer is still alive. If the deer has already passed away, however, you’ll have to use some trickery to safely remove the backstrap without damaging the meat. One way to do this is to cut a V

How to cut deer hindquarter into steaks?

After you have field dressed the deer, you will want to pull the legs away from the body to expose the hindquarter. This allows you to more easily cut the meat from the connective tissue, leaving you with tender, delicious steaks. To accomplish this, you will need to use a towel or several towels to wrap around the carcass, exposing the hindquarter. If you don’t have towels handy, use butcher paper or a clean tarp. Once the hindquarter is exposed

How to cut a deer backstrap off without sawing?

Don’t saw it! If you’re after a quick and clean cut, you can use a knife. To do it, place the hindquarters on a clean work surface with the spine perpendicular. The cut should start at the hip joint and run down to the hoof. You can also start the cut at the point where the legbone ends, but it’s more common to start at the joint. Once you’ve found the spot where the legbone ends,

How to cut a deer backstrap?

A deer backstrap consists of the tenderloin, the spine, and the ribs. It is one of the most tender parts of a deer. That’s why it is served in most restaurants. To prepare a deer backstrap, cut it off at the last rib and remove the tenderloin. Then, use a knife to cut the meat into thin strips. You can also cut the meat into cubes for slow cooking.