alright guys so this next segment we are going to show you how to break down a deer hindquarter for jerky or roast whichever you prefer so we have one just one side here and we're gonna go ahead and get started stuff made a cut right here he went had to cut that that tendon and then you could get your bone knife out here however this one has some really soft cartilage that attaches this knee joint so he just went ahead and he used a little bit of a downward pressure and he worked his knife right through there which is something you can learn pretty quickly that one's a pretty easy one to learn next step we're gonna go ahead and make a cut down along this big femur bone that runs on the inside of this hind quarter take the tip of your knife and just run right down along the bone working it right out of these muscles so once we have the bones removed we have one hundred-percent boneless chunk of meat and in this hind quarter there are three different muscle structures located inside here and I'm gonna go ahead and show you how to remove those three first of all we have what we refer to as the round tip we're gonna go ahead and pull this out and this isn't necessarily included in one of those three although it can be used for jerky makes a beautiful roast in my opinion if you're gonna save a roast off of a deer that one right there is the best so once you get that muscle removed that's the round tip we'll go ahead and start on these three muscle pieces located in this hind quarter everything separates very easily by a seam I mean I can actually take my finger and separate that with my finger so go ahead just follow the seam we have a top round I'm gonna go ahead and pull this little piece out right here that was had the shank attached to it we have the eye of round located right here between the eye of round and the bottom round there's a little chunk of fat and this is where I want to talk about a step that's very important inside this little chunk of fat there's a gland as you can see right there I went ahead and cut into it there's a gland located there you definitely want to remove that gland out of the inside of that hindquarter that could give your your meat almost a bitter kind of a foul taste so watch out for that one get it removed get it out of there you don't definitely don't want that in so what we have here is that round tip we have a top round I have round and a bottom round so what we'll do now is we will continue trimming these out removing the exterior fat and prepping these for or jerky as you can see here again this outer piece comes off real real easily remove all the fat and if you look at this top round piece you can see that that the muscle fibers are running this direction so what you want to do is cut against the grain like this and you want to cut these about an inch to an inch and a quarter thick slices that you can take come back to these take that slice and just cut them like this into whatever thickness of jerky you would like and if you look at these pieces if you look at these pieces real close the muscle fibers are going this way so that when you go to eat this and you go to chew it these pieces pull apart makes for a very good pleasant eating experience assess breaking that down I've just been working through the trimmings here and as mentioned earlier if I were saving bones for broth this is where I would start making some choices these are the marrow bones a lot of people will roast these in your oven before you make a marrow or stew and then one of the other things that we like to do is the ends of these sort of weather these connect to the tendon we'll go ahead and remove those those are those are got some real hard cartilage will remove those from the trimmings you can add that into your bone broth if you're making that or just simply discard them the sirloin piece that came off the round here is a great piece for stew that's one of one of the things that you can use force to that's going to make a really tender stew or stir-fry that you can pre-cut or you can you can simply save it as a roast Seth mentioned this this round tip for the sirloin tip once again makes a really beautiful roast or here's where you can make a choice we often are seeking out the pieces that are free of any inner muscular connective tissue for our jerky so that's a reason why roasts like so often times we'll find does have a bit more of the inner sinews so we'll we'll save it as a roast and not for the jerky however it does make some find jerky if you want to take the time and so what I'll do with this sirloin here is I just sort of cut it all the connective tissues off the outside and then go ahead and cut that into cubes of about one inch and that seems to make a really nice size and you can package that up separately and make yourself a really nice use it even for like steak tips and noodles or you can just make a really nice stew meat out of something like that we found from the sirloin so that pretty much completes our processing of the round we've got the extra trimmings that have come off of it we've got our a little bit of stew meat we've got a beautiful sirloin tip or round tip roast and then it's us working on cutting some really nice whole mussel jerky that we're going to season up with our beer to butcher blend and you can use various methods of dehydration smoking you can even use your oven at home to make that into some wonderful jerky absolutely and then a lot of people want to know where the jerky actually best parts that you know where they come from off of the off the deer the round for sure is the best part for jerky you can get a little bit out of the shoulder if you wish so yeah just remember the biggest thing when you're cutting this cut it so that you end up with a piece that the grains are going this way you'll enjoy that a lot more as far as the amount of jerky wearing it off this deer a deer this size we're probably going to get somewhere in that 15 pound range by the time we get this all trimmed out we only want the best strips for jerky so you're looking at about 15 pounds and that's start weight so you start with 15 pounds and it's going to reduce by about 50% by the time we get done smoking it so in the end you're looking at 7 to 8 pounds of eating meat that's finished jerky you