This is my deer hind quarter breakdown guide. I teach you the exact method I’ve been using for the last 20 years to butcher deer legs, along with the names of the cuts of meat.
And this method isn’t just for whitetails; you can use it to butcher elk, antelope, sika, and Coues deer legs. With this knowledge, you’ll be able to have whole roasts, steak-ready cuts, or grinding material with minimal sinew. And once you’re finished with this material, head over to my guide to processing and cooking venison round steaks.
These are the same butchery methods I learned in restaurant kitchens like Peninsula Grill and refined them for cervids. All you need is a sharp boning knife, a cutting board, and your hands. Once you understand where each cut lies and how to follow the seams, it becomes second nature. You’ll be cooking up my favorites like venison pastrami, smoked deer ham, and corned venison.
Tools You’ll Need
- Sharp boning or filet knife
- Large cutting board
- Paper towels for grip
- Clean surface and room to maneuver
How to Breakdown a Deer Hind quarter
Follow this step-by-step breakdown to cleanly separate each cut for round steaks and roasts.
Keep in mind, you don’t need to work in the same order as I did in the pictures. Use a workflow 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 your hindquarter 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 hindquarter 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 Heel
You can use your hands to do most of the work removing the heel. Pull it away from you, then very gently cut 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 I can pull it away as I make 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 with a Broken Down Deer Hind Quarter
Now that you’ve separated each muscle, it’s time to turn them into something delicious.
- For cooking basics, head over to my guide for Venison rounds. Learn how to trim and cook the top round, bottom round, and venison eye of round.
- You can also explore all of my recipes for venison. You can use these cuts for meals like venison stir fry, venison tartare, and venison carpaccio.
More Deer Processing & Cooking Guides
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.
