Things You'll Need:
- Chef’s knife
- Fillet knife
- Large stockpot
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Step 1
Take one of the hind or forequarters and lay it on the counter. Look at the quarter to see where the natural sections of the meat are. Above the knee is where you will cut steaks and roasts. The lower section is where you will cut meat for stews or hamburger.
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Step 2
Take the fillet knife and make a cut from the top of the shoulder bone down to the leg bone. Follow the leg bone with the knife until you reach the knee bones. Cut the meat away from the bone by making a second cut straight down from the top of the knee bone to the existing cut. You should pull away a sizable chunk of meat. Set this aside for later processing.
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Step 3
Cut any remaining meat from the upper section of the quarter in the same way. Set this aside.
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Step 4
Repeat the process on the meat below the knees. This meat will come apart in sections as you cut. Be sure to remove any tough tendon connections from the meat.
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Step 5
Do these steps with all sections of the deer. You should have at least four large pieces of meat when done, along with smaller pieces. Cut the smaller pieces into cubes for stew or grinding. Determine which of the larger pieces you want for roasts or cut them all into steaks by simply using the chef’s knife to slice through the boneless meat.
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Step 6
Toss the bones into a stockpot filled with water and cook over medium heat until all remaining meat falls from the bones. This meat can be strained out and used for taco or fajita meat and other quick meals with just a bit seasoning. Save the broth for soup stock.
