Butchering Whitetail Deer Hunting -A Wide World of Hunting-Deerdope

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Meat and Butchering Whitetail Deer- Preparing Wild Game Meat

A: NECK-GIVES GOOD GROUND MEAT

B: KNEE-GOOD ONLY FOR YOUR DOG

C: SHANK-STEWS OR GROUND MEAT

D: KNUCKLE-ROAST

E: SHOULDER-ROAST OR STEAKS

F: LOIN-CHOPS OR STEAKS

G: RUMP-ROASTS

H: RIBS-ROAST OR STEW

I: FLANK-STEAKS OR STEW

J: ROUND-STEAKS

K: SHANK-STEW

L: HOCK-THROW IT AWAY OR GIVE IT TO DOG

HINT; one of the most important things to remember when boning out a piece of meat is, you only use the first 3/4 inch of a SHARP 6 inch boning knife, and keep the tip of the knife on the bone!

THE HIND LEGS: (J-K-L) these are the sirloin & round Split the two of them into their separate legs (together it's called a hind saddle) down the back bone using a saw or if you must a very sharp hatchet.

TENDERLOINS: (I) located on the inside of the cavity towards the hind legs. Cut these out first for lunch.

HIND LEGS: (G) Bone Removal; done from the inside of the leg. Remove the Hip Bone; (this would be easier with pictures) Start with the hip bone. Begin at the point where you split the crotch. The Femur bone joins the hip at a ball socket, a sinew hold it together in the middle of the socket. Follow the bone all the way around to the tailbone. Femur Bone; (or thigh bone) This will include the knee, knee cap, and shank. There is a seam between the front muscle (called the Tip) and the inside muscle (called the Top Round). Open the seam, lifting the Top Round until you see the bone in its entirety. Remove the bone, and cut off the "Shank" (shin) at the Knee. With all the bones removed from the leg you may now cut the leg in 1/2 to get two roasts or slice it for Steaks, cutting across the leg. Roasts should be tied with cotton twine. (NOT POLYESTER OR SYNTHETIC) Shank meat and any small bits of meat can be used for stew or ground.

SHOULDERS: ( E) Bone Removal; done from the inside of the shoulder. Cut under the Armpit lifting shoulder from the carcass. The seam should be evident. Stay in-between this seam until shoulder comes off. The Shoulder Blade and Arm Bone are separated at a Ball Socket. If you wiggle the upper shoulder you can feel the joint. At that point cut it between the joint freeing the blade from the arm. The Blade is a fan shaped bone with a somewhat thin flap of meat on top of it. Remove the flap then carefully remove the Blade bone, trying to leave the shoulder in one piece. Remove the Arm Bone in the same fashion as the Leg Bone, cutting off the Shank. The Shoulder is best tied in a football shaped roast. If you want to try chops cut across the width of the shoulder.

LOINS: (F) (back straps) The Loins and Rib Eyes run in a continuous piece of meat. Starting at the point just at the top of the back where the shoulder was removed. Make a horizontal cut down to the backbone. Then, I find it is easier to start from the ribs and work toward the spine, keeping the knife flat against the ribs, peeling the meat back in a long solid piece. This can then be sliced for steaks or cooked as a roast. Cut to suitable portions.
CHUCK: A) (neck & upper back) Remove this meat about the same way as the Loin. there is no need to try to get all the meat out from in-between the vertebrae, as it amounts to very little if you have stayed close to the bone. This can be tied for a good pot roast, cut up for stew, or ground.
BRISKETS: (H) (spareribs) Cut these straight across the ribs or peel off the meat for stew or burger.