WebVenison Hindquarter/Round. The hindquarter is my favorite part of the deer. It’s large and variable, with cuts that are suitable for steak, jerky, braising, stew, kebabs and grinding. … WebJan 4, 2024 · Butchering and freezing a deer while it is in a state of rigor mortis is not a good idea because the contracted meat will stay that way: tough and taut. But what happens to meat when it ages? Photo by David Gilane. There’s a little more science involved with aging meat and why it can be beneficial to the texture and taste of your final output.
Everything You Need to Know About Aging Venison - Deer and Deer …
WebMay 22, 2024 · Using your knife and fingers, separate it from the other tissues, making a parallel cut to the one along the backbone. Go back to the first cut near the hind quarters and pull on the meat, peeling it away from the deer. As you pull the meat away from the deer, cut it free from the bone along the back side of the meat. WebDeboning these back legs is relatively simple and only requires a few well-placed cuts. Watch this video first to see how to remove the hindquarter from the deer’s body. Once … raikan cinta in english
Cuts of Venison, Explained - North American Whitetail
WebDepending on the deer species and toughness of the meat, after 3-4 hours this can be achieved. Since there is a lack of collagen or sinew in the loin or tenderloin. These cuts of meat aren’t very successful when slow cooked I have found. WebJun 30, 2024 · With the deer’s carcass laying on its back, press down on both hind quarters to spread them wide. You may have already split the pelvis to remove the guts, but either way, you’ll want to slice downward … WebTime lapse of the butchering/boning/processing of a hind quarter of a deer by separating the muscle groups off the bone. The easiest thing to do is just foll... raikantopaini