In this Mossy Oak University, Zane walks you through breaking down a whitetail deer hindquarter the proper way i.e. no waste, no shortcuts, just beautiful technique. Starting at the shank and working up the femur to the hip, you will learn to follow the natural seams of the muscle with your hands and your blade. What you will be left with is roast meat, stew meat, jerky cuts, sausage meat, and canned meat, all from one magnificent hindquarter!

Grab a sharp boning knife (your best friend here) and follow along for the first step to turning your harvest into a feast!