If you’ve ever stood over a whole deer hind quarter wondering where to start, you’re not alone. The hind quarter holds some of the most versatile and valuable cuts on the animal.
But unlocking them takes a little know-how. Whether you’re after whole roasts, steak-ready cuts, or grinding material with minimal sinew, breaking it down yourself is the best way to control the quality of every cut. And once you’re finished with this guide, head over to my guide on how to process and cook venison round steaks.
In this guide, I’ll walk you through the exact steps I use to break down a deer hind quarter at home. These are the same methods I learned in restaurant kitchens and refined in the field. Using just a sharp boning knife, a cutting board, and your hands. Once you understand where each cut lives and how to follow the seams, it becomes second nature.
Want to go deeper on how to cook each cut? Explore my Venison Round Cuts Guide for detailed cooking tips and recipes.
Tools You’ll Need
- Sharp boning or filet knife
- Large cutting board
- Paper towels for grip
- Clean surface and room to maneuver
How to Break Down a DEER Hind Quarter (Step-by-Step)
The hind quarter of a deer holds some of the best cuts on the animal. The top round, bottom round, sirloin tip, eye of round, and shank. Breaking it down at home not only saves money, it gives you full control over how each muscle is trimmed and cooked. Follow this step-by-step breakdown to cleanly separate each cut for steaks, roasts, or the freezer.
Keep in mind, you don’t need to work in the same order as I did in the pictures. Use a work flow that works best for you. You can even remove the femur bone first before separating and removing the cuts.
Step 1: Remove the Shank (If Not Already Done)
If your hind quarter still includes the shank—the lower portion of the leg below the knee joint—you’ll want to remove it first before breaking down the rest of the muscles.
To remove it, locate the natural seam just above the knee joint. Use the tip of your boning knife to follow that seam around the bone, slicing through the tendons and cartilage until the shank comes free.
If you’re starting with a hind quarter that already has the shank removed (like this one), you’re good to go.
Step 2: Locate and Separate the Bottom Round
Start by finding the natural seam between the sirloin tip and the bottom round. Make small, careful cuts between the muscle groups while following the seams. Use your non-cutting hand to gently pull the bottom round away as you go. You’re looking for the path of least resistance; stay within the natural seams.
Step 3: Remove the Eye of Round
Locate the eye of round. Free it from the heel which is located on the top left of the picture. Once free from the heel, find the natural seam and separate it using your knife.
Step 4: Remove the Heal
You can use your hands to do most of the work removing the heal. Pull it away from you and very gently cut away any connective tissue to free it.
Step 5: Remove the Femur & Make the Final Cuts
Run your knife against the bone to remove the meat. Use a steady hand so that your knife cuts do not penetrate the venison. Use your free hand to pull the meat away as you cut. I like to start at the top of the femur so that I can pull it away while I’m making my cuts.
Once the femur is removed, separate the top round, sirloin tip (also known as football roast), sirloin, and tri-tip. The sirloin and tri-tip can be removed by pulling with your hands.
What to Do After Breaking Down the Hind Quarter
Now that you’ve separated each muscle, it’s time to turn them into something delicious.
- Need help with what to do with the round cuts? Head over to the Venison Round Cuts Guide to learn how to trim and cook the top round, bottom round, and eye of round.
- Want to master more of the deer? Check out my deer heart and deer neck guides for butchering and cooking tips.
- Head straight to the kitchen and explore all of my venison recipes for steaks, sausages, and more.
Lastly, if you have any questions on how to break down a deers hind quarter, send me an email or message me on Instagram @Larry__White.
