Venison Hindquarter Breakdown 101 скачать в хорошем качестве

Venison Hindquarter Breakdown 101

There are lots of ways to butcher a whitetail deer hindquarter, this happens to be a way that keeps whole muscles larger and grind and “giblets” to a minimum. The process is known as seam butchery, using the makeup of the muscles to be your mark. The hindquarter was taken off of a Michigan Whitetail doe aged at 4.5 years old. Equipment used: A plastic fillet table, a honing bar or “steel”, a 6” semi-flex boning knife, cotton twine Muscles taken from the Hindquarter include: Top Round (largest muscle), Bottom Round (lots of silver skin), Sirloin (Ball Roast), Inside Round ( Mock Tender-like), Rump (tied and cut into steaks), and Shank (keep whole for braising or slow cooker). For more about butchering or cooking wildgame head over to: https://sportsmensnation.com/podcaste...