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Process Hindquarters and Round Steaks

4:06
7:35
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At 4:06 in

How to clean a deer for the Best Flavored Meat!

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What happens here

Proceed to the hindquarters, which contain the valuable round steaks. First, use a reciprocating saw to cut through the bone at the 'pivot point' of the leg to separate the main muscle groups. Once separated, carefully de-bone the hindquarters using your knife, following the contours of the bone to remove all meat. Pay particular attention to extracting the large muscles that will become round steaks. After de-boning, remove any remaining black skin and fat from the round steaks with a knife, and if necessary, use a propane torch to burn off any stray hairs, similar to the process for other cuts.

Goal: De-bone the hindquarters and prepare round steaks for consumption.

Tools and materials

  • Butchering Knife — De-boning and trimming the hindquarter meat
  • Propane Torch — Burning off any residual hair from the meat
  • Reciprocating Saw Milwaukee — Cutting through the bone at the pivot point of the hindquarters
  • Deer Hindquarters N/A — The main cut being processed

What they say

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butterfied steak. So, these are the hind quarters. Hind quarters. There is a bone in here. A pivot point. I'm going to try and come close to that pivot point. [Music] What's the point of doing that, Uncle Tom? Well, so I can debone this here quarter. You pull any steaks or anything out of there? We're going to pull steaks or roast or something or Yep. We got two roast coming up here. Here's what this one looked like when we were before. Okay. So there's your leg and it went like this. Let's put this. Let's reconstruct this. [Music] Okay. You also don't do this on your wife's table. So what do you call that hunk of meat right there? Just a round steak. Part of a round steak. Round steak. Round steak comes from there. And this part right here is called round or handle upper and lower. Upper and lower. Okay. That comes from there. [Music]

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