How to Quarter a Deer | Outdoors Allie

Published on December 18, 2023
Duration: 14:59

This video provides a detailed, step-by-step guide on how to butcher a whitetail deer into its primal cuts. Instructor Allie Deandria demonstrates techniques for removing tenderloins, backstraps, shoulders, and hindquarters using a boning knife and a saw. The guide emphasizes proper knife work to maximize meat yield while minimizing waste and highlights the importance of understanding deer anatomy for efficient butchering.

Quick Summary

A 6 to 8 inch boning knife is ideal for butchering deer due to its flexible blade designed to work around bones. The tenderloins, located inside the carcass, are the most tender cuts. Removing shoulders before backstraps improves access. Effective meat removal involves creating tension with one hand while cutting along the bone with the knife.

Chapters

  1. 00:00Introduction and Tools
  2. 00:39Removing Flank Meat
  3. 01:23Extracting Tenderloins
  4. 03:04Removing Deer Shoulders
  5. 04:21Harvesting Backstraps
  6. 06:36Processing Rib Cage Flank Meat
  7. 08:13Extracting Rib Meat
  8. 08:58Butchering Neck Meat
  9. 09:56Separating Hindquarters
  10. 10:33Working Around the Pelvis
  11. 13:06Disengaging the Hip Joint
  12. 14:06Final Leg Cut and Conclusion

Frequently Asked Questions

What is the best knife for butchering a deer?

A 6 to 8 inch boning knife is recommended for butchering deer. These knives have flexible blades specifically shaped to work around bones, allowing for efficient deboning and meat removal.

Where are the tenderloins located on a deer?

The tenderloins are found on the inside of the deer carcass. They are considered some of the most tender cuts of meat on the entire animal and require careful handling during the butchering process.

Why should deer shoulders be removed before backstraps?

It's important to remove the shoulders first because a portion of the shoulder meat wraps around and covers some of the backstrap. Removing the shoulders first provides better access to the backstraps for cleaner removal.

How do you effectively remove meat from the bone when butchering?

To effectively remove meat from the bone, use one hand to peel the meat away, creating tension. Then, use your knife to cut along the bone, ensuring the blade runs across the bone to maximize meat yield.

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