Those massive hindquarters look more daunting than they are, but you need a good starting point. There is more than one way to cut up a hind-quarter, but I like to start by finding the ball joint on the inside of the leg. Use your knife like a sewing machine and trace the femur from the ball down to the knee. With the initial incision, work your knife around the femur, cutting as close to the bone as possible. The meat should then only hang at each joint. Cut it free.
RMEF Plugs Conservation on Capitol Hill
RMEF Chief Conservation Officer Blake Henning (left) meets with Senator Steve Daines (R-MT), a member of the U.S. Senate Energy and Natural Resources Committee Conservation, [...]
Wyoming Effort to Gather CWD Samples Gets RMEF Assistance
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Washington Encourages Hunters to Help Reduce Prevalence of Elk Hoof Disease
Below is a news release from the Washington Department of Fish and Wildlife. In the 2021 license year, the Washington Department of Fish and Wildlife [...]