Now that we are ready, we are going to cut
off the actual bottom part of the legs here. Once again, you can do it right above the
joint and you just saw it through. You can use a knife to cut through that part if you
would want to. But just saw through it and then you are off the quarter behind the shoulder
blade here and just cut your way down. Now we have finished the front quarters. Now we
are working on the tenderloin here. I mean you can see cutting around this side and cutting
in against the bone here and working around. You’ve got two tenderloins, one on each side.
In lack of mention, this is one of the best pieces of the deer meat both for steaks and
most tender. Okay so now that we got the tenderloin we will move to the back of the deer, get
the back strap and cut across right below the hindquarters here. And once again, you
also have a back strap on each side. And you cut down along the backbone along the vertebrae.
And then along the top part of the ribs as well. And then once you can get a finger hold
inside of it, it just peels and you can cut down along that back part here. You just work
away along right above this rib cage cutting right above the ribs. And you will cut all
the way down to the end of the neck. Into the neck here until this muscle plays out
and then you are done with the back strap. Once again one on each side. Now that we have
gotten the meat off the bottom half of the deer, we will cut this off. You use your knife
and cut around to the bone. Once again just use a saw to cut through the top part here
and then you are left the two hindquarters which is very simple in which you just cut
through this tailbone here through it and you cut off the legs similar to the front
quarters as well.