Instructional Vid: How to Break Down Deer Quarters

[Jerry Worley]

Very good video

[harv418]

GREAT Job Michael. That if exactly how I do mine. Fantastic video. I will be sharing it with many.

[Shake N' Bake]

Great video! I have been gradually getting into processing my own deer over the last 4 years. This year I took the leap and bought a grinder and sausage stuffer.

I have tried to find a simple video that explains the names of the muscles in the hind legs and the best uses for each cut. There are very few videos out there and most of them are from butchers and they seem to assume the viewer already knows some of the elementary things. For example I never knew or thought that you could roast the shanks whole. I thought all you could do is oso bucco or grind them.

I will definitely be going back and referencing this video when I shoot another deer! And I'm going to check out the sausage video you mentioned!

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[Michael]

GREAT Job Michael. That if exactly how I do mine. Fantastic video. I will be sharing it with many.

Great video! I have been gradually getting into processing my own deer over the last 4 years. This year I took the leap and bought a grinder and sausage stuffer.

I have tried to find a simple video that explains the names of the muscles in the hind legs and the best uses for each cut. There are very few videos out there and most of them are from butchers and they seem to assume the viewer already knows some of the elementary things. For example I never knew or thought that you could roast the shanks whole. I thought all you could do is oso bucco or grind them.

I will definitely be going back and referencing this video when I shoot another deer! And I'm going to check out the sausage video you mentioned!

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Awesome! Thanks for all the awesome feedback, here and on YouTube comments. I hesitated to post this one because I'm definitely not an expert, but hoped it might be helpful to somebody.


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[Jared.King]

Great video! We break down quarters the same way! It turns out that I've been getting the top and bottom round mixed up.

You said you cook the eye of round like a tenderloin?

[Muygrande]

Very nice work Michael. Better than anything else I've seen out there.

[Michael]

Great video! We break down quarters the same way! It turns out that I've been getting the top and bottom round mixed up.

You said you cook the eye of round like a tenderloin?

I've seen charts and videos that essentially label them interchangeably. I opted for the sources that I trust the most! LOL!

I probably glossed over it a little too quickly, but typically with eye of round (if they don't end up as jerky or sausage) I pound them lightly and fry them. Obviously not as tender as the tenderloin or backstrap, but still tasty.


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[Jared.King]

I've seen charts and videos that essentially label them interchangeably. I opted for the sources that I trust the most! LOL!

I probably glossed over it a little too quickly, but typically with eye of round (if they don't end up as jerky or sausage) I pound them lightly and fry them. Obviously not as tender as the tenderloin or backstrap, but still tasty.


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Good to know! I've just been making jerky out of them for a while. I'll try something new soon

[IowaHunter]

That was great Michael. Exactly the way we do it.

[Michael]

Good to know! I've just been making jerky out of them for a while. I'll try something new soon

Let me know how it turns out. Hopefully I'm not steering you wrong!


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[Stolle]

I've seen charts and videos that essentially label them interchangeably. I opted for the sources that I trust the most! LOL!

I probably glossed over it a little too quickly, but typically with eye of round (if they don't end up as jerky or sausage) I pound them lightly and fry them. Obviously not as tender as the tenderloin or backstrap, but still tasty.


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They are if you run them through the tenderizer

Another great video!

[Smell the Glove]

Much easier to follow than most of the other butchering video's out there. Great job!

[Michael]

Good to know! I've just been making jerky out of them for a while. I'll try something new soon

Thanks!


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[Michael]

They are if you run them through the tenderizer



Another great video!

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[SnJGuin]

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