To purchase a MEAT GRINDER - amzn.to/3TJl3ch

It’s always a pleasure to watch your dad cut meat. Just something bout watching a technician at work that is satisfying.

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.

A joy to watch a pro who knows what he doing.

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!

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.

By far the most precise and in depth instruction

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.

As others have said, it’s a pleasure to watch a pro. Your dad is a pro and an excellent teacher! Cherish him!

Your dad is a magician and a joy to watch.

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.

Love the way you rebuilt it after the cuts, very helpful thank you!

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 .

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 spoken, clean working environment, clean gloves- white jacket, hard to replace generations like this gentleman…. Thank you for sharing-

This is the best breakdown of a hind quarter I have ever seen. Well done sir; you're a true artist.

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

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😂

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!

That has to be the best and most informative video on butchering I’ve seen. Well done guys

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 . ❤️

It is a pleasure watching your dad cutting meat he described it very well up and down top and bottom again very good video and y’all took the time to show everyone the exact cuts very good video like watching your videos thank you

Best video showing the break down of a hind quarter that I've watched. Thanks for a great view guys.

Mighty sharp knife there. The man has some serious skills, too. Excellent video . Thx.

One the best butchering videos on KZfaq.thanks for making this ! God bless

This was great , Your dad made it easy to follow ! He's awesome!!

He knows how to get it done...but he truly knows how to sharpen a knife!

Great video. The old timers are a wealth of knowledge and have a lot of good tricks. We’ve always done our own game and I love to watch how others do things.

Thanks So Much...The use of the camera angles during the prosses was Awesome,you dont get that often from most...👍🇺🇸🇺🇸🇺🇸.

Best video I've seen on sectioning the hind quarter.

So after watching this video probably a dozen times and going through it myself the first time...ALONE...following your dads teachings I can honestly say it was a breeze...just took a lot of time but the end product I was very happy with. I came out with a ton of nice looking steaks replicating his steps! Please please please let him know this video series was a invaluable for the novice!

I don't think it gets any better than this. One of the best hind quarter take downs on utube.

Great video. This is the best deer butchering video that I have found. Many thanks to your father for sharing his knowledge.

this is beautifully simple, straightforward education. well done!

Thanks to dad and the one doing the video taping! Watched as i was butchering my honeys deer

Awesome video displaying your dad’s talents - a blessing! Glad I found your channel.

Best hindquarters video on KZfaq, THANK YOU!

Nice to have a butcher in the family, and willing to share his knowledge. Very informative as always.

This level of instruction is exactly what I needed. Ive always approached butchering as taking the meat off the bone; now ive learned to take the bone out of the meat. Great stuff!

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.

You just showed me what I was doing wrong, and what I was missing all these years, thank you!

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

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.

Excellent job! I know people that have worked in the processing and butcher for years that aren’t as good as him.

Well done!!!! Very in depth yet simple lesson. Thank you

Making it look so easy. Thanks for sharing guys, I used this today on my fallow buck, awesome!

One of the best videos I've seen. Love to see a whole deer, start to finish

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!!

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 instruction!! Thank you from Canada. And God Bless you too.

Great video! Awesome work by your Dad and very helpful explanation.

best breakdown I've seen on here yet.

Butcher is crazy skilled. Making it look so easy. Great job.

Sure is nice to have a professional explaining what to do.

My brother u are 1 of the best at meat carving that I have seen

Shank is good for more than just grind. It is an awesome piece to braise in an Osso Bucco preparation!

Absolutely fabulous. Learned two new things, eye of round and top sirloin locations.

Great video your dad makes it look so easy.

I would love to do this side by side with a person as knowledgeable as this family right here. Every year I find myself coming back to this video and I'm still not as confident as he is. I guess as with anything it all comes with time and practice. Excellent video right here 👍

Dave, your dad is not only a great butcher, but his teaching qualities are way up there as far as how to & explaining in a calm understanding fashion. I question whether there can be a better how to of “cuttin it up”.

Super informative. Your dad's awesome. Thanks for sharing. God bless!

Think this was the most helpful video I have watched. Thank you

I've literally cut up 100 deer, elk and antelope for the table. Always great to watch a pro and learn a new trick.

Best video I’ve seen for breaking down the hind quarters… by far.

I Enjoyed the way you simplified the process, I learned so much. I myself strive to process my deer like this. God bless

NICE VIDEO enjoyed very much yes the camera man too. Have a great day.☺☺☺☺☺☺

Outstanding!! I've been starting at the wrong end of the leg for years.

Good video! Very helpful watching the old pro!

When old men speak it's best to just listen

Good job ! , it’s nice to see someone that knows what they are doing ! Those cotton gloves are great ! I went through a ton of them when I cut meat for 40 years in Florida .*****

Great instructional! Simple and straight forward.

Well done video. Clear instructions. Thanks for posting it.

The best video i have ever seen on how to do this simple 👍👏 thank you both for taking the time to put out a very well explained video.

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.

Great video, loved listening to your Dad explain this. Total pro.

Enjoyed YOUR FATHER and his SKILLS

He makes it look easy. Thanks for sharing! God bless & Happy Thanksgiving.

Awesome video! I just subscribed! One of the best I've seen for hind quarter processing. Thanks

Your Dad does a great job of cutting up that deer meat.

Drinkin’ game.......drink every time the camera man says MMM HMMM!

I'll hafta make a hook like that. I really enjoyed learning from your Dad.

Going to try it , thanks for sharing your craft

FANTASTIC video. Literally helped me perfectly

By far the most educational video ever ....I been doing this wrong my whole life ! Wow !

Excellent Video, TYVM for sharing, much appreciated.

A wealth of information right there! Saved for future reference! Good one KPO

Made it real easy to understand thanks good job

Great video! Always good to see how others do it.

I love how butchers like to "plop" their meat after they've cut it

Thank Y’ALL ...... GOD Bless 🌟🙏🏻✨

Best video I’ve seen on cutting up venison. Thank You!

This is a good process. I keep my deer hanging legs up and debone the meat as it hangs. Much easier.

You're blessed to have good family!

Very nice. Can tell your dad's experienced. Definitely want to refer to this video

Absolute perfection with the trim, I 'd rather venison over beef ANY day. The final silver trim is what makes the end result.

Great video I've been doing my own deer for years and I'm still learning different ways

I saw this about a year ago and have watched all the deer processing over and over it's great to watch a guy do what he seems to love! P.s( I already knew how to cut up a deer just like to watch )

Great video, thank you for keeping this video family friendly. Very well done. New subscribe here.

Awesome video! Thank you and keep doing what you’re doing!

very nicely done Sir. Thanks for posting