Quick Answer
When quartering a deer, the butcher will typically cut the animal into four main sections, or quarters, which can then be further subdivided into various cuts of meat. These sections include the front legs, hind legs, backstraps, and the remainder of the carcass. The cuts of meat obtained from quartering a deer can vary depending on the specific cuts desired.
Common Cuts of Meat from Quarters
When quartering a mule deer, the front legs yield the shanks, which can be further divided into the shank steaks and the shank tips. The hind legs produce the round, the sirloin, and the hind shank. The backstraps are the most prized cuts, typically yielding steaks that are 1-2 inches thick. The backstraps are usually cut into steaks, and can be further divided into the tenderloin and the strip loin.
Additional Cuts from the Carcass
The remainder of the carcass can be further divided into additional cuts, including the rib meat, the flank steak, and the short ribs. The rib meat is typically cut into steaks that are 1-2 inches thick, and can be further divided into the ribeye and the small end of the rib. The flank steak is a lean cut that is often used for stir-fries and fajitas. The short ribs are often used for braising and are a popular choice for slow-cooked stews and chili.
Butchering Techniques for Optimal Cuts
To obtain the best cuts of meat from a quartered deer, it’s essential to have a good understanding of butchering techniques. This includes knowing how to properly field dress the animal, as well as how to make precise cuts using a sharp knife. It’s also essential to have a clear understanding of the anatomy of the deer, as well as the different cuts of meat that can be obtained from each section.
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