How to Debone a Venison Hindquarter | MeatEater Butchering Ep. 6

The hindquarters, or hams, contain many of the choicest cuts of meat on a deer, so you want to process it with as much care and attention to detail as possible. In the rear quarter you’ll find the sirloins and rounds, both of which are great for cooking whole or slicing into steaks. Deboning these back legs is relatively simple and only requires a few well-placed cuts. In this video, MeatEater's Janis Putelis shows the right way to debone a deer ham.
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We worked with the Benchmade Knife Company to make the perfect knife for turning a deer carcass into pretty packages of meat in the freezer. It’s called The Meatcrafter Knife--Steven Rinella Edition, and you should check it out. Available for purchase at your local Scheels store, or online here: https://bit.ly/2P3zdmo
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Видео How to Debone a Venison Hindquarter | MeatEater Butchering Ep. 6 канала MeatEater