Boning Out A Venison Hind Quarter - What Parts Are The Steaks?
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- Опубликовано: 1 окт 2024
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When old men speak it's best to just listen
true!
100% correct
It’s always a pleasure to watch your dad cut meat. Just something bout watching a technician at work that is satisfying.
Tim, I've been watching him for years and I feel the same way, KPO.
I’ve watched multiple butchering videos on different channels including a few on your channel. You folks do a GREAT job explaining the process. I especially appreciate learning how each cut is best utilized for the table. Thanks for the video and deeper knowledge!
Our pleasure!
A joy to watch a pro who knows what he doing.
I love how butchers like to "plop" their meat after they've cut it
It sounds cool right?
Tru
@@KnettersPracticalOutdoors it's very cool seems like you never cut meat.
Drinkin’ game.......drink every time the camera man says MMM HMMM!
Tough crowd, tough crowd, LOL. I'll try to do better going forward, KPO.
O.k. I'm in. =D but only if I get to eat some steak. So hungry after watching.
Ya, a!
Lmao
I would be so drunk
Great video informative an best of all no background music !!!! Getting lazy in my old age I just bone the whole leg off while its hanging . BTW those venison shanks I leave whole... slowly braised with some root vegetables and served over egg noodles are fast becoming my favorite cut on the whole deer
That’s not a hindend gland chunk of fat that’s a lymph node form the lymphatic system that filters amd
Holds
Nasty crap
There are lots of ways to butcher a rear hind quarter into various delicious cuts of venision. It's all about what you prefer to eat. This is a good video showing how to first split the rear hind quarter into its basic sections of meat. Then these main sections are processed further to either cut steaks from some of the pieces, cut some parts into stew meat, and grind some of the tougher parts into deer burger (don't call it hamburger, please!!)
In my videos, I divide the rear hind quarter into 7 basic sections, which I label as the sirloin tip, the top sirloin, the top round, the bottom round, the eye of round, the rump, and the shank. It is perfectly acceptable and certainly delicious to cook these major sections whole or perhaps dividing the larger pieces into two parts. It's purely my personal opinion here, and many might disagree, but these major hind quarter sections are probably more suitable for cooking as roast than steaks. I cut my steaks from the backstraps, as shown in the video on my channel. It's hard to beat a backstrap steak with any steak you manage to cut off the rear hind quarter!
Let's say you cut steaks across the grain from the sirloin tip roast (the one shaped somewhat like a football.) Look at the steak after you get it cut and you will notice the steak has several segments divided by slimy membrane and sinewy material. Since you don't want to cook any venison steak past medium rare, you will be fast cooking that steak which won't break down that material. Since it isn't removed during the butchering process, when it gets on your plate you have no choice except to eat around this material. You don't want to try to chew it up and digest it. A good steak, in my opinion, comes from a piece of meat that isn't filled with this sort of inedible material.
However, if you cook the same sirloin tip roast without cutting it into steaks, then you cook it as a roast and do so by cooking slowly for a longer time period at a lower temperature. This helps break down the slimy membrane and reduce the amount of inedible material. Personally, I wouldn't recommend cutting steaks from the sirloin roasts.
Nor would a recommend using the rump piece for steaks. It makes far better stew meat as it is extremely tender and juicy when stewed. It tends to fall apart when stewed.
The eye of round on a deer is too small to make reasonable sized steaks. It is better to cook it as if it were a tenderloin, perhaps wrapping it with bacon and seasoning it with a rub. It is possible however to butterfly it so as to open it up flat and create a strip style piece of meat which does cook up fairly well as a single steak. Just cook it for a VERY short time period. It cooks extremely quickly and needs to remain pink in the center for best flavor.
The shank meat is completely unsuitable for steaks. It is filled with membranes, sinews, and tissue which is extremely hard to clean off the meat. Grinding it merely chops all that trashy material you really don't want to eat up and puts it into the deer burger which you then have to eat. Why do that? If you decide you want to eat the shank, a better method is to cook it very slowly in a crock pot. Personally I feed the shank meat to my cat who genuinely appreciates it and whose gut is equipped to handle all the sinews, membranes, slimy areas, etc. without any problems.
So if you are looking for more steaks off a deer than just the backstraps, the rear hind quarter doesn't offer all that much in the way of top quality steaks. Again, that's just my personal opinion. The two pieces that do cut into steaks easily and which results in a solid, clean steak are the top and bottom round sections, as is shown by the lady in this video But just as with a beef animal, you are getting ROUND steaks when you cut from these sections, not Tbone, Ribeyes, New York strips, etc. That's not to say a steak from the top or bottom rounds is a poor quality steak. It will be good, lean steak which, if seared on the outside and cooked only to medium rare will be delicious. It just isn't the best meat for steaks on a deer. Tenderloin medallions and backstrap steaks will beat top or bottom round steaks all day long!
The top and bottom round sections make excellent roasts and served with some mashed potatoes and gravy and some veggies will make any Sunday dinner a winner. There's really no need to ever cut these roasts into steaks.
I'm merely advocating accepting the fact that a deer isn't a cow or a hog and there isn't the huge amounts of meat available on a deer to produce a lot of really top quality, tasty prime steaks. Still, on a decent size buck, I can usually get 14 backstrap steaks of about 8 ounces each of pure meat with absolutely no trimmings left on the steaks. Along with the 2 tenderloins butterflied into individual steaks, that gives me 16 really fine steaks from one deer. Learning to use each part of the deer for its best purpose is what I recommend and be contented with 16 prime quality steaks rather than cutting a bunch of steaks off lesser quality pieces of meat.
Just my 2 cents; feel free to differ.
Trehan Creek Outdoors couldn’t agree more with everything you just said.. this is how I do it also
Good additional info! Like you mentioned , a lot comes down to personal preference. In my experience what one of the guys at camp considers a properly cooked round steak (i.e. cooked to med-well in a skillet with no browning whatsoever) is definitely not my idea of great eating. Now a properly salted, seared and roasted round?.. that’s a different story!
That is the longest response I've ever seen.
@@rossgoessling3500 Isn't it amazing that some people can write more than a 140 character tweet?
folks it really is that easy. just take your time. you will only get better and faster with time. and with all the money you save buy the good knifes first. then get a good grinder second. nothing taste better then a (insert game animal of choice) you process your self. even if all you want is burger id really suggest you try to make it a nice as you can as practice is hard to get with limited tags. thanks for sharing your time with the world.
What a pleasure to watch a craftsman like your dad work . I watched your video in how to skin a deer and how to gut a deer . Excellent videos . I even ordered the twin blade orange handle knife that you used from Cabelas when you were gutting . I'm so glad that I found your channel not long ago . Just want to say thanks to you and your dad .
He is good. Thanks for the comment, KPO.
Love the way you rebuilt it after the cuts, very helpful thank you!
Agreed. Very Helpful.
Glad it was helpful!
One of the best videos on how to butcher a hind quarter. To the point but also showing you where everything came out from. Thank you sir.
Glad it was helpful!
Mighty sharp knife there. The man has some serious skills, too. Excellent video . Thx.
Rich Dorak I don't think people realize how sharp it has to be to cut like that.
I myself am a part time butcher processing deer. Love watching the older guys run their knife... That one has a million miles on it😂
I'm glad I found this. I've been processing my own deer for 50 years and thought I do a pretty good job of it. But I learned a lot from this video that will help me to have cleaner nicer cuts.
Thank your Dad for me and tell him that from now on I'll be doing the hinds just like he showed me on this video.
Anyone who touched my deer with a saw would lose my business as well as my family's.. Good video
This is a good process. I keep my deer hanging legs up and debone the meat as it hangs. Much easier.
NICE VIDEO enjoyed very much yes the camera man too. Have a great day.☺☺☺☺☺☺
Thanks, you too!
the cameraman needs to just take video, and not make noise
Probably right
Great video, thank you for keeping this video family friendly. Very well done. New subscribe here.
Thanks for the sub!
Dang. I’m from Florida. The amount of meat you just removed from the single ham is about the same amount I get from an entire deer here. Haha. Great video. Well presented material. The only problem I may yet face is the size of my whole cuts are the size of your trim. So I’m going to have to look VERY closely to make identify my pieces!!
I hope this helped, KPO.
That bottom round is my fav. Put it in crock pot. Heaven
Shank is good for more than just grind. It is an awesome piece to braise in an Osso Bucco preparation!
Steve Rinella has completely changed the way I butcher deer. Shanks and the neck roast are now my favorite cuts.
By far the most precise and in depth instruction
Thanks, KPO.
First btw shot a doe yesterday and I cut it up today
He makes it look easy. Thanks for sharing! God bless & Happy Thanksgiving.
Thank you for the expertise! I enjoyed your Dad's work last season on the show and this season means a lot, because I've got my first buck in 10 years!
Awesome! Congrats! KPO.
Nice work, I learned from an older gentleman years ago, I'm thankful for the quality I produce for my family . All because of the old guys :)
Well said!
Yup, you can just keep trimming and separating those muscle groups right down to little half dollar size cuts of meat if you like.. I know a guy that cuts and trims it right down to the point of stew meat.. I ask him, where are your roasts?.. he says I just keep cutting and trimming until I have none left..
what kind of gloves are you using and where can I buy them?
Cotton knit. We get them at a Menards (hardware) store, KPO.
Great descriptive video thanks. Good to watch a competent operator using sharp knives. I've been cutting up game animals for many decades and I still don't know the proper names for all the cuts. I might just try hanging my deer from the head next time I get one. Best wishes from New Zealand.
As others have said, it’s a pleasure to watch a pro. Your dad is a pro and an excellent teacher! Cherish him!
Thanks
Nothing like that “meat slap” !
Yes!
Thank you very much for this video.
You are very welcome
Thank Y’ALL ...... GOD Bless 🌟🙏🏻✨
Same to you!
Excellent job! I know people that have worked in the processing and butcher for years that aren’t as good as him.
Thanks for that comment, KPO.
awesome advice....god bless and happy thanksgiving 2020...
Same to you!
Thanks So Much...The use of the camera angles during the prosses was Awesome,you dont get that often from most...👍🇺🇸🇺🇸🇺🇸.
Thanks 👍
A wealth of information right there! Saved for future reference! Good one KPO
That has to be the best and most informative video on butchering I’ve seen. Well done guys
Thanks for that, KPO.
Absolute perfection with the trim, I 'd rather venison over beef ANY day. The final silver trim is what makes the end result.
yes!
This video has taught me so much but I still cant figure out how he gets that shank out. I cannot find that socket
It's a little tricky. Just feel your way through with the knife. I'm not too good at it either, KPO.
Excellent instruction!! Thank you from Canada. And God Bless you too.
You are very welcome
Learned a lot thank you
Best video I've seen on sectioning the hind quarter.
Wow, thank you so much for that comment, KPO.
I've been making a stock with the silver. It's the best. Once a year.
Care to elaborate 👀
Yes, more detailed info would be appreciated as most hunters think silver skin has no redeeming value. Thank you in advance.
@@Old.ScratchWe cut up a few deer every year so this is what I do. Set the gallon of silver skin and gnarly trim (that you have treated like food) into a crock pot with garlic, onion, a bay leaf, black pepper and any other aromatics you like. Cover with water. Set for nine hours. Its magic.
@@warddan2002 We cut up a few deer every year so this is what I do. Set the gallon of silver and bits of gnarly trim (clean and treated like food) into a crock pot. Add onion, garlic, black pepper, a bay leaf and any other aromatics you like. Cover with water and set for nine hours. It's magic.
@@jamesjahoda1613 my man! I love that! Thank you so much for sharing!!
what a nice video, your dad makes it look easy, glad to have a good one to use as a guide as I process my deer . Hes a pro at it . Thanks
Excellent Video, TYVM for sharing, much appreciated.
You are welcome! KPO.
Excellent instruction!! Thank you from Canada. And God Bless you too.
You are very welcome
He knows how to get it done...but he truly knows how to sharpen a knife!
very nicely done Sir. Thanks for posting
This was great , Your dad made it easy to follow ! He's awesome!!
Thanks for that, KPO.
Great video! Awesome work by your Dad and very helpful explanation.
Great job if I can get one I'll try it usually just skin, quarter, bring in try do what looks good now I know to watch again and try it. If you mess up that's what grinders and stew meat, is for. Jerky to. Lol
Well done video. Clear instructions. Thanks for posting it.
Glad it was helpful!
Great video! Most of the hindquarter can be separated into the different muscle groups with barely using a knife. Your dad is definitely a master! I recommend leaving the shanks whole and doing osso buco. You'll never want to grind that shank meat again.
Oh man I love me some ground venison, KPO.
Super informative. Your dad's awesome. Thanks for sharing. God bless!
Thanks for watching!
Absolutely fabulous. Learned two new things, eye of round and top sirloin locations.
My dogs love them big old bones.
The man cab handle a knife.
Hey guys thanks for this video, the hind guarters is what I want the most out of simply because I grind the majority of my deer but I want to get the most from the hind quarters and this video helps a lot.
Good stuff
Made it real easy to understand thanks good job
Glad it helped!
Nice video! I started butchering when I was 9 years old and my grandson started helping when he turned 9 and is already a hand at 12 years old and teaching my buddies no fat no silver skin and alway cut across the grain of the meat ! Love how easy you work the meat . ❤️
That is awesome! Carry on the tradition! KPO.
FANTASTIC video. Literally helped me perfectly
Thanks for that comment! KPO.
Great instructional! Simple and straight forward.
Lost art, awesome job.
Awesome video! I just subscribed! One of the best I've seen for hind quarter processing. Thanks
Thanks for the sub!
Dam that aged deer in the intro looked delicious
It was
How many times did the guy recording say mmm hmm? Lmao. Good video though.
I know, I know, I'll try to do better going forward. Thanks for watching, KPO.
Good video! Very helpful watching the old pro!
Glad it was helpful!
This is the best breakdown of a hind quarter I have ever seen. Well done sir; you're a true artist.
Thanks for the kind words, KPO.
Best video showing the break down of a hind quarter that I've watched. Thanks for a great view guys.
Wow, thanks!
One does not simply, 'set meat down gently while doing your own butchering.
You must hear the SLAP of meaty goodness to be able to process the quality of cut like the ring of a gong
You know it!
Great vid!
Great video! THANK you!!
You are so welcome!
Great video! Always good to see how others do it.
Thanks for watching!
Used your series to guide a friend and I through butchering our first deer... we weren’t nearly as slick but it helped us so much. Thanks
That is awesome!
Great info packed vid 👍👍👍😃✌️
The Mmm Hmmm guy reminded me of Carson's sidekick. Ed McMahon. #Yesman 😂
Well done!
Best hindquarters video on RUclips, THANK YOU!
My dad thanks you, KPO.
Badass
Great video! Thank you!
Glad you liked it!
Very helpful, thanks for sharing!
My pleasure!
Thank you! A great help!
One side note: some great recipes for crockpot braised shank on RUclips. Yum!!!!! Don’t grind it! Excellent, tender, long cooking meat.
Sounds great!
Is there any use to using the tri tip? Probably too small eh? Anyhoo... great video. Your dad's a fine instructor. Although I know the cuts mostly he has shown much more efficient ways of cutting them. That's what I glean most from his obvious sage experience. Again ty.
Yes he knows what he's doing.
wow make it look so easy, wish I could do it like that
You can do it!
Nice explanation, Sir. Most importantly "Do not forget to laugh, fish, hunt...ecc"
You know it!
um uh .. um uh .. um uh.. um uh ..
Sorry dude. I'll try to do better in the future, KPO.
@@KnettersPracticalOutdoors not a problem. Just kinda stood out a bit. I enjoyed watching. Learned something different. Every one does it differently.
That was really awesome!!
Glad you liked it!
This is really helpful.
Question: Do you ever dry age these cuts?
If the weather is right we may hang the deer for a few days. That's about it. KPO.
Why do people always slam the meat down on the table when they are cutting it up ? Happens every time in every single video. Good video.
I think it's a habit from when pros are cutting fast.
Wow what a pro.Makes me look like a Neanderthal cleaning mine
this is beautifully simple, straightforward education. well done!
Glad you liked it!
Awesome video! Thank you and keep doing what you’re doing!
Thanks a lot, KPO.
Outstanding!! I've been starting at the wrong end of the leg for years.
Well done!!!! Very in depth yet simple lesson. Thank you
Glad it was helpful!
what knives do you use
Victorinox. Thanks for the interest, KPO.