{"id":194033,"date":"2023-11-06T17:24:20","date_gmt":"2023-11-06T23:24:20","guid":{"rendered":"https:\/\/www.gunsamerica.com\/digest\/?p=194033"},"modified":"2024-08-03T19:32:54","modified_gmt":"2024-08-04T00:32:54","slug":"hunt365-cutting-the-humble-hindquarter","status":"publish","type":"post","link":"https:\/\/gunsamerica.com\/digest\/hunt365-cutting-the-humble-hindquarter\/","title":{"rendered":"Cutting the Humble Hindquarter"},"content":{"rendered":"\n<p class=\"yoast-reading-time__wrapper\"><span class=\"yoast-reading-time__icon\"><svg aria-hidden=\"true\" focusable=\"false\" data-icon=\"clock\" width=\"20\" height=\"20\" fill=\"none\" stroke=\"currentColor\" style=\"display:inline-block;vertical-align:-0.1em\" role=\"img\" xmlns=\"http:\/\/www.w3.org\/2000\/svg\" viewbox=\"0 0 24 24\"><path stroke-linecap=\"round\" stroke-linejoin=\"round\" stroke-width=\"2\" d=\"M12 8v4l3 3m6-3a9 9 0 11-18 0 9 9 0 0118 0z\"><\/path><\/svg><\/span><span class=\"yoast-reading-time__spacer\" style=\"display:inline-block;width:1em\"><\/span><span class=\"yoast-reading-time__descriptive-text\">Estimated reading time:  <\/span><span class=\"yoast-reading-time__reading-time\">7<\/span><span class=\"yoast-reading-time__time-unit\"> minutes<\/span><\/p>\n\n\n\n<p>When it comes to game meat, the backstraps and tenderloin get all the glory. Front quarters are composed of smaller muscles that do a great deal of work and are better used for grinding than cutting into steaks and roasts. Neck, rib, brisket, and flank are all pretty darn tough if not cooked for a long time or ground into burger or sausage. <\/p>\n\n\n\n<p>Then we get to the hind quarters, where most of the meat on the animal resides. The hind quarter is easily broken down into some really nice and extremely underrated pieces of meat. I\u2019m going to take you through the sequence I break down hinds and describe how I use each cut. This way you can do this at home with the next deer or elk you punch a tag on.<\/p>\n\n\n\n<div class=\"wp-block-yoast-seo-table-of-contents yoast-table-of-contents\"><h2>Table of contents<\/h2><ul><li><a href=\"#h-before-we-start-cutting\" class=\"clickTracking\" campaign=\"hunt365-cutting-the-humble-hindquarter\" title=\"Cutting the Humble Hindquarter\" data-level=\"2\">Before We Start Cutting<\/a><\/li><li><a href=\"#h-cutting-the-tri-tip\" class=\"clickTracking\" campaign=\"hunt365-cutting-the-humble-hindquarter\" title=\"Cutting the Humble Hindquarter\" data-level=\"2\">Cutting the Tri-tip<\/a><\/li><li><a href=\"#h-sirloin-tip\" class=\"clickTracking\" campaign=\"hunt365-cutting-the-humble-hindquarter\" title=\"Cutting the Humble Hindquarter\" data-level=\"2\">Sirloin Tip<\/a><\/li><li><a href=\"#h-top-round\" class=\"clickTracking\" campaign=\"hunt365-cutting-the-humble-hindquarter\" title=\"Cutting the Humble Hindquarter\" data-level=\"2\">Top Round<\/a><\/li><li><a href=\"#h-cutting-the-top-sirloin\" class=\"clickTracking\" campaign=\"hunt365-cutting-the-humble-hindquarter\" title=\"Cutting the Humble Hindquarter\" data-level=\"2\">Cutting the Top Sirloin<\/a><\/li><li><a href=\"#h-eye-of-round\" class=\"clickTracking\" campaign=\"hunt365-cutting-the-humble-hindquarter\" title=\"Cutting the Humble Hindquarter\" data-level=\"2\">Eye of Round<\/a><\/li><li><a href=\"#h-cutting-the-bottom-round\" class=\"clickTracking\" campaign=\"hunt365-cutting-the-humble-hindquarter\" title=\"Cutting the Humble Hindquarter\" data-level=\"2\">Cutting the Bottom Round<\/a><\/li><li><a href=\"#h-the-shank\" class=\"clickTracking\" campaign=\"hunt365-cutting-the-humble-hindquarter\" title=\"Cutting the Humble Hindquarter\" data-level=\"2\">The Shank<\/a><\/li><li><a href=\"#h-read-more-simple-gourmet-big-game-drumsticks-bone-in-shank-roast\" class=\"clickTracking\" campaign=\"hunt365-cutting-the-humble-hindquarter\" title=\"Cutting the Humble Hindquarter\" data-level=\"2\">READ MORE: Simple Gourmet: Big Game Drumsticks (Bone-In Shank Roast)<\/a><\/li><\/ul><\/div>\n\n\n\n<figure class=\"wp-block-image size-large\"><img loading=\"lazy\" decoding=\"async\" width=\"764\" height=\"1024\" src=\"https:\/\/www.gunsamerica.com\/digest\/wp-content\/uploads\/2023\/11\/IMG-9542-764x1024.jpeg\" alt=\"Hunter with large cut of meat ready to prepare\" class=\"wp-image-194036\" title=\"3-November-How to Cut the Humble Hindquarter\" srcset=\"https:\/\/gunsamerica.com\/digest\/wp-content\/uploads\/2023\/11\/IMG-9542-764x1024.jpeg 764w, https:\/\/gunsamerica.com\/digest\/wp-content\/uploads\/2023\/11\/IMG-9542-224x300.jpeg 224w, https:\/\/gunsamerica.com\/digest\/wp-content\/uploads\/2023\/11\/IMG-9542-112x150.jpeg 112w, https:\/\/gunsamerica.com\/digest\/wp-content\/uploads\/2023\/11\/IMG-9542-768x1029.jpeg 768w, https:\/\/gunsamerica.com\/digest\/wp-content\/uploads\/2023\/11\/IMG-9542-1146x1536.jpeg 1146w, https:\/\/gunsamerica.com\/digest\/wp-content\/uploads\/2023\/11\/IMG-9542-1528x2048.jpeg 1528w, https:\/\/gunsamerica.com\/digest\/wp-content\/uploads\/2023\/11\/IMG-9542-scaled.jpeg 1910w\" sizes=\"(max-width: 764px) 100vw, 764px\" \/><figcaption class=\"wp-element-caption\">Give me a skinning knife, a boning knife, and a honing rod and I can take on any critter on the continent.<\/figcaption><\/figure>\n\n\n\n<h2 class=\"wp-block-heading\" id=\"h-before-we-start-cutting\">Before We Start Cutting<\/h2>\n\n\n\n<p>First off, all of these cuts can be done on a table. But I prefer cutting them while the quarter is hanging because gravity helps and I can easily work 360 degrees around the leg. I prefer using a 5\u201d semi-flex boning knife for this job. These knives typically cost between $10-$32 dollars and will probably last you a lifetime. This is the order I make these cuts. As a rule, you will want to follow the seams between the muscles and work them apart with your hands as much or more than you actually cut with the knife.<\/p>\n\n\n\n<figure class=\"wp-block-image size-large\"><img loading=\"lazy\" decoding=\"async\" width=\"768\" height=\"1024\" src=\"https:\/\/www.gunsamerica.com\/digest\/wp-content\/uploads\/2023\/11\/IMG-9544-768x1024.jpeg\" alt=\"Gloved hands cutting the tri-tip from the sirloin tip\" class=\"wp-image-194037\" title=\"3-November-How to Cut the Humble Hindquarter\" srcset=\"https:\/\/gunsamerica.com\/digest\/wp-content\/uploads\/2023\/11\/IMG-9544-768x1024.jpeg 768w, https:\/\/gunsamerica.com\/digest\/wp-content\/uploads\/2023\/11\/IMG-9544-225x300.jpeg 225w, https:\/\/gunsamerica.com\/digest\/wp-content\/uploads\/2023\/11\/IMG-9544-113x150.jpeg 113w, https:\/\/gunsamerica.com\/digest\/wp-content\/uploads\/2023\/11\/IMG-9544-1152x1536.jpeg 1152w, https:\/\/gunsamerica.com\/digest\/wp-content\/uploads\/2023\/11\/IMG-9544-1536x2048.jpeg 1536w, https:\/\/gunsamerica.com\/digest\/wp-content\/uploads\/2023\/11\/IMG-9544-scaled.jpeg 1920w\" sizes=\"(max-width: 768px) 100vw, 768px\" \/><figcaption class=\"wp-element-caption\">The Tri-tip sits above the sirloin tip and is easily taken by working the seam between the muscle groups.<\/figcaption><\/figure>\n\n\n\n<h2 class=\"wp-block-heading\" id=\"h-cutting-the-tri-tip\">Cutting the Tri-tip<\/h2>\n\n\n\n<p>The tri-tip roast is one of the most popular cuts of beef in the northwest, almost as popular as brisket in the south. On a deer, this is a small piece of meat that not much can be done with. On an elk, it is more substantial and can be cooked with a hot sear to 125 degrees internal temperature and then sliced against the grain.&nbsp;<\/p>\n\n\n\n<figure class=\"wp-block-image size-large\"><img loading=\"lazy\" decoding=\"async\" width=\"768\" height=\"1024\" src=\"https:\/\/www.gunsamerica.com\/digest\/wp-content\/uploads\/2023\/11\/IMG-9545-768x1024.jpeg\" alt=\"Gloved hands using a knife to deal with the sirloin tip\" class=\"wp-image-194038\" title=\"3-November-How to Cut the Humble Hindquarter\" srcset=\"https:\/\/gunsamerica.com\/digest\/wp-content\/uploads\/2023\/11\/IMG-9545-768x1024.jpeg 768w, https:\/\/gunsamerica.com\/digest\/wp-content\/uploads\/2023\/11\/IMG-9545-225x300.jpeg 225w, https:\/\/gunsamerica.com\/digest\/wp-content\/uploads\/2023\/11\/IMG-9545-113x150.jpeg 113w, https:\/\/gunsamerica.com\/digest\/wp-content\/uploads\/2023\/11\/IMG-9545-1152x1536.jpeg 1152w, https:\/\/gunsamerica.com\/digest\/wp-content\/uploads\/2023\/11\/IMG-9545-1536x2048.jpeg 1536w, https:\/\/gunsamerica.com\/digest\/wp-content\/uploads\/2023\/11\/IMG-9545-scaled.jpeg 1920w\" sizes=\"(max-width: 768px) 100vw, 768px\" \/><figcaption class=\"wp-element-caption\">The sirloin tip is a great cut to learn when you are starting to delve into the world of butchering. It&#8217;s a big hunk of meat that will feed a family.<\/figcaption><\/figure>\n\n\n\n<h2 class=\"wp-block-heading\" id=\"h-sirloin-tip\">Sirloin Tip<\/h2>\n\n\n\n<p>Next, the Sirloin tip is a large cut of meat that is ideal for turning into a roast. You can cut steaks from it, but there are several internal seams that are a bit tough. Make sure to use lots of braising liquids and some kind of acid like vinegar, Worcestershire, tomatoes or coffee to help tenderize this meat as you cook. The sirloin tip is an ideal roast for wrapping in caul fat if you saved that when you were gutting the animal.<\/p>\n\n\n\n<figure class=\"wp-block-image size-large\"><img loading=\"lazy\" decoding=\"async\" width=\"768\" height=\"1024\" src=\"https:\/\/www.gunsamerica.com\/digest\/wp-content\/uploads\/2023\/11\/IMG-9546-768x1024.jpeg\" alt=\"Heavy fibers of the top round mean cut\" class=\"wp-image-194039\" title=\"3-November-How to Cut the Humble Hindquarter\" srcset=\"https:\/\/gunsamerica.com\/digest\/wp-content\/uploads\/2023\/11\/IMG-9546-768x1024.jpeg 768w, https:\/\/gunsamerica.com\/digest\/wp-content\/uploads\/2023\/11\/IMG-9546-225x300.jpeg 225w, https:\/\/gunsamerica.com\/digest\/wp-content\/uploads\/2023\/11\/IMG-9546-113x150.jpeg 113w, https:\/\/gunsamerica.com\/digest\/wp-content\/uploads\/2023\/11\/IMG-9546-1152x1536.jpeg 1152w, https:\/\/gunsamerica.com\/digest\/wp-content\/uploads\/2023\/11\/IMG-9546-1536x2048.jpeg 1536w, https:\/\/gunsamerica.com\/digest\/wp-content\/uploads\/2023\/11\/IMG-9546-scaled.jpeg 1920w\" sizes=\"(max-width: 768px) 100vw, 768px\" \/><figcaption class=\"wp-element-caption\">Notice the heavy fibers in the meat, that&#8217;s a dead giveaway for the top round.<\/figcaption><\/figure>\n\n\n\n<h2 class=\"wp-block-heading\" id=\"h-top-round\">Top Round<\/h2>\n\n\n\n<p>The top round is a long cut of meat with course muscle fibers which tend to be a darker red than other meats. This is the ideal cut for turning into jerky. Cut the top round into long flat pieces, with the grain rather than against it. Marinate, season, and then smoke.<\/p>\n\n\n\n<figure class=\"wp-block-image size-large\"><img loading=\"lazy\" decoding=\"async\" width=\"768\" height=\"1024\" src=\"https:\/\/www.gunsamerica.com\/digest\/wp-content\/uploads\/2023\/11\/IMG-9548-768x1024.jpeg\" alt=\"Cutting the top sirloin and freeing it from the bone\" class=\"wp-image-194040\" title=\"3-November-How to Cut the Humble Hindquarter\" srcset=\"https:\/\/gunsamerica.com\/digest\/wp-content\/uploads\/2023\/11\/IMG-9548-768x1024.jpeg 768w, https:\/\/gunsamerica.com\/digest\/wp-content\/uploads\/2023\/11\/IMG-9548-225x300.jpeg 225w, https:\/\/gunsamerica.com\/digest\/wp-content\/uploads\/2023\/11\/IMG-9548-113x150.jpeg 113w, https:\/\/gunsamerica.com\/digest\/wp-content\/uploads\/2023\/11\/IMG-9548-1152x1536.jpeg 1152w, https:\/\/gunsamerica.com\/digest\/wp-content\/uploads\/2023\/11\/IMG-9548-1536x2048.jpeg 1536w, https:\/\/gunsamerica.com\/digest\/wp-content\/uploads\/2023\/11\/IMG-9548-scaled.jpeg 1920w\" sizes=\"(max-width: 768px) 100vw, 768px\" \/><figcaption class=\"wp-element-caption\">The top sirloin should just be hanging near the ball of the femur and a quick cut will free it from the bone.<\/figcaption><\/figure>\n\n\n\n<h2 class=\"wp-block-heading\" id=\"h-cutting-the-top-sirloin\">Cutting the Top Sirloin<\/h2>\n\n\n\n<p>If you ever ordered steak and eggs at a greasy spoon diner, chances are they gave you a piece of top sirloin. As a roast on a beef cow, this is a great piece of meat. On an elk or deer, it&#8217;s decent, but not one that I typically keep as a whole muscle. My preference is to cut this into cubes and can it with a pressure canner. Canned elk meat is a hot commodity around these parts and makes a great snack or filling for a sandwich.<\/p>\n\n\n\n<figure class=\"wp-block-image size-large\"><img loading=\"lazy\" decoding=\"async\" width=\"768\" height=\"1024\" src=\"https:\/\/www.gunsamerica.com\/digest\/wp-content\/uploads\/2023\/11\/IMG-9550-768x1024.jpeg\" alt=\"The light meat on the eye of the round makes for an underrated piece of meat\" class=\"wp-image-194042\" title=\"3-November-How to Cut the Humble Hindquarter\" srcset=\"https:\/\/gunsamerica.com\/digest\/wp-content\/uploads\/2023\/11\/IMG-9550-768x1024.jpeg 768w, https:\/\/gunsamerica.com\/digest\/wp-content\/uploads\/2023\/11\/IMG-9550-225x300.jpeg 225w, https:\/\/gunsamerica.com\/digest\/wp-content\/uploads\/2023\/11\/IMG-9550-113x150.jpeg 113w, https:\/\/gunsamerica.com\/digest\/wp-content\/uploads\/2023\/11\/IMG-9550-1152x1536.jpeg 1152w, https:\/\/gunsamerica.com\/digest\/wp-content\/uploads\/2023\/11\/IMG-9550-1536x2048.jpeg 1536w, https:\/\/gunsamerica.com\/digest\/wp-content\/uploads\/2023\/11\/IMG-9550-scaled.jpeg 1920w\" sizes=\"(max-width: 768px) 100vw, 768px\" \/><figcaption class=\"wp-element-caption\">Notice the lighter color and finer muscle grain? The eye of round is the single most underrated piece of meat on the whole animal. <\/figcaption><\/figure>\n\n\n\n<h2 class=\"wp-block-heading\" id=\"h-eye-of-round\">Eye of Round<\/h2>\n\n\n\n<p>The Eye of Round is a hidden gem. It lies between the top and bottom round. The muscle fibers are smaller and the meat itself is noticeably lighter in color. The Eye of Round looks a lot like the beloved tenderloin and actually cooks and tastes almost exactly the same, if not slightly better. Grinding the eye of round is a culinary sin.<\/p>\n\n\n\n<figure class=\"wp-block-image size-large\"><img loading=\"lazy\" decoding=\"async\" width=\"768\" height=\"1024\" src=\"https:\/\/www.gunsamerica.com\/digest\/wp-content\/uploads\/2023\/11\/IMG-9549-768x1024.jpeg\" alt=\"Cutting the bottom round with a wicked knife\" class=\"wp-image-194043\" title=\"3-November-How to Cut the Humble Hindquarter\" srcset=\"https:\/\/gunsamerica.com\/digest\/wp-content\/uploads\/2023\/11\/IMG-9549-768x1024.jpeg 768w, https:\/\/gunsamerica.com\/digest\/wp-content\/uploads\/2023\/11\/IMG-9549-225x300.jpeg 225w, https:\/\/gunsamerica.com\/digest\/wp-content\/uploads\/2023\/11\/IMG-9549-113x150.jpeg 113w, https:\/\/gunsamerica.com\/digest\/wp-content\/uploads\/2023\/11\/IMG-9549-1152x1536.jpeg 1152w, https:\/\/gunsamerica.com\/digest\/wp-content\/uploads\/2023\/11\/IMG-9549-1536x2048.jpeg 1536w, https:\/\/gunsamerica.com\/digest\/wp-content\/uploads\/2023\/11\/IMG-9549-scaled.jpeg 1920w\" sizes=\"(max-width: 768px) 100vw, 768px\" \/><figcaption class=\"wp-element-caption\">At this stage, everything left on the femur is the bottom round. Make sure to remove this small gland (near the tip of my knife) that sits between the eye of round and the bottom round.<\/figcaption><\/figure>\n\n\n\n<h2 class=\"wp-block-heading\" id=\"h-cutting-the-bottom-round\">Cutting the Bottom Round<\/h2>\n\n\n\n<p>The bottom round is a really big piece of meat that can be cut into multiple roasts. Even if you plan on using it for steak, I suggest cutting it into larger pieces. Start with grilling the meat, go to slicing it after the meat has rested for a few minutes, then plate and serve. Aged balsamic vinegar is a wonderful condiment for these steaks.<\/p>\n\n\n\n<figure class=\"wp-block-image size-large\"><img loading=\"lazy\" decoding=\"async\" width=\"768\" height=\"1024\" src=\"https:\/\/www.gunsamerica.com\/digest\/wp-content\/uploads\/2023\/11\/IMG-9553-768x1024.jpeg\" alt=\"The shank getting ready to go into a dutch oven or crock pot. \" class=\"wp-image-194044\" title=\"3-November-How to Cut the Humble Hindquarter\" srcset=\"https:\/\/gunsamerica.com\/digest\/wp-content\/uploads\/2023\/11\/IMG-9553-768x1024.jpeg 768w, https:\/\/gunsamerica.com\/digest\/wp-content\/uploads\/2023\/11\/IMG-9553-225x300.jpeg 225w, https:\/\/gunsamerica.com\/digest\/wp-content\/uploads\/2023\/11\/IMG-9553-113x150.jpeg 113w, https:\/\/gunsamerica.com\/digest\/wp-content\/uploads\/2023\/11\/IMG-9553-1152x1536.jpeg 1152w, https:\/\/gunsamerica.com\/digest\/wp-content\/uploads\/2023\/11\/IMG-9553-1536x2048.jpeg 1536w, https:\/\/gunsamerica.com\/digest\/wp-content\/uploads\/2023\/11\/IMG-9553-scaled.jpeg 1920w\" sizes=\"(max-width: 768px) 100vw, 768px\" \/><figcaption class=\"wp-element-caption\">The Shank is a cut we hate to love because of all the tendons and ligaments inside this hard-working muscle. Give it some time in a dutch oven, pressure cooker or stock pot with braising liquids, carrots, onion, and celery. Your family and friends are going to want more.<\/figcaption><\/figure>\n\n\n\n<h2 class=\"wp-block-heading\" id=\"h-the-shank\">The Shank<\/h2>\n\n\n\n<p>The shank is composed of two separate muscle groups. The larger of the two (the calf muscle) attaches where the bottom round was cut off the femur. The part remaining on the shin can be sawed through to make osso buco, a classic Italian dish. These muscles are full of tendons and should not be used for a steak and don\u2019t make great grind either. They are fantastic when braised and the collagen has health benefits.<\/p>\n\n\n\n<h2 class=\"wp-block-heading\" id=\"h-read-more-simple-gourmet-big-game-drumsticks-bone-in-shank-roast\">READ MORE: <a href=\"https:\/\/www.gunsamerica.com\/digest\/hunt365-simple-gourmet-big-game-drumsticks-bone-in-shank-roast\/\" target=\"_blank\" class=\"clickTracking\" campaign=\"hunt365-cutting-the-humble-hindquarter\" title=\"Cutting the Humble Hindquarter\" target=\"_blank\" rel=\"noreferrer noopener\">Simple Gourmet: Big Game Drumsticks (Bone-In Shank Roast)<\/a><\/h2>\n\n\n\n<figure class=\"wp-block-image size-large\"><img loading=\"lazy\" decoding=\"async\" width=\"1024\" height=\"698\" src=\"https:\/\/www.gunsamerica.com\/digest\/wp-content\/uploads\/2023\/11\/IMG-9556-1024x698.jpeg\" alt=\"Cutting through the hind quarters of an  elk\" class=\"wp-image-194045\" title=\"3-November-How to Cut the Humble Hindquarter\" srcset=\"https:\/\/gunsamerica.com\/digest\/wp-content\/uploads\/2023\/11\/IMG-9556-1024x698.jpeg 1024w, https:\/\/gunsamerica.com\/digest\/wp-content\/uploads\/2023\/11\/IMG-9556-400x273.jpeg 400w, https:\/\/gunsamerica.com\/digest\/wp-content\/uploads\/2023\/11\/IMG-9556-150x102.jpeg 150w, https:\/\/gunsamerica.com\/digest\/wp-content\/uploads\/2023\/11\/IMG-9556-768x524.jpeg 768w, https:\/\/gunsamerica.com\/digest\/wp-content\/uploads\/2023\/11\/IMG-9556-1536x1048.jpeg 1536w, https:\/\/gunsamerica.com\/digest\/wp-content\/uploads\/2023\/11\/IMG-9556-2048x1397.jpeg 2048w\" sizes=\"(max-width: 1024px) 100vw, 1024px\" \/><figcaption class=\"wp-element-caption\">From the top left moving clockwise: Sirloin tip, top round, top sirloin, shank, more shank, bottom round, eye of round, top round (again) and try-tip.<\/figcaption><\/figure>\n\n\n\n<p>Make sure you sanitize your knives and cutting surfaces, wear gloves, and keep everything as clean as possible. Keep some bandaids and superglue close by for any cuts that might occur. The best way to prevent cuts is to keep your knives sharp. I use a ceramic honing rod every couple of minutes to keep the edge of the knife straight.  A work sharp <a href=\"https:\/\/www.worksharptools.com\/shop\/sharpeners\/powered\/ken-onion-edition-knife-tool-sharpener\/?utm_campaign=&amp;utm_source=adwords&amp;utm_term=best%20knife%20and%20scissor%20sharpener&amp;utm_medium=ppc&amp;hsa_ad=663069608040&amp;hsa_grp=147307269781&amp;hsa_kw=best%20knife%20and%20scissor%20sharpener&amp;hsa_ver=3&amp;hsa_net=adwords&amp;hsa_acc=7880017915&amp;hsa_src=g&amp;hsa_cam=20287815096&amp;hsa_mt=p&amp;hsa_tgt=kwd-89993724268&amp;gad=1&amp;gclid=Cj0KCQiAuqKqBhDxARIsAFZELmLqQ4-f9TZq_QVMZt8zoxEWeNdJeytL9tjY0rtSGi-bfnsRMfRB4KEaAsfvEALw_wcB\" target=\"_blank\" class=\"clickTracking\" campaign=\"hunt365-cutting-the-humble-hindquarter\" title=\"Cutting the Humble Hindquarter\">Ken Onion<\/a> edition powered knife sharpener is fantastic. I sharpen to a 20-degree angle which seems to be the sweet spot on these knives between easy cutting and durability.<\/p>\n\n\n\n<p>Don\u2019t be intimidated to try these cuts. If nothing else, start by removing the sirloin tip and explore more of these cuts as you become more familiar with the landscape of the hind quarter. Once you\u2019ve discovered how amazing the eye of round can be, you\u2019ll want to learn more and more about the butchering process.<\/p>\n\n\n\n<p class=\"has-text-align-left\" style=\"font-size:24px\"><strong><em>*** <a href=\"https:\/\/gunsamerica.com\" target=\"_blank\" class=\"clickTracking\" campaign=\"hunt365-cutting-the-humble-hindquarter\" title=\"Cutting the Humble Hindquarter\" target=\"_blank\" rel=\"noreferrer noopener\">Buy and Sell on GunsAmerica!<\/a> ***<\/em><\/strong><\/p>\n","protected":false},"excerpt":{"rendered":"<p>The hind quarter is easily broken down into some really nice and extremely underrated pieces of meat. <\/p>\n","protected":false},"author":129,"featured_media":194036,"comment_status":"open","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"_specdata_upc":"","_specdata_placement":"","footnotes":""},"categories":[1220,7,1221,1217,2657],"tags":[480,1285,2692,1209,1265,1411,627],"featured":[],"hunt365":[4089],"class_list":{"0":"post-194033","1":"post","2":"type-post","3":"status-publish","4":"format-standard","5":"has-post-thumbnail","7":"category-huntgear","8":"category-gunsamerica-authors","9":"category-cooking","10":"category-hunt365","11":"category-james-nash","12":"tag-cooking","13":"tag-elk","14":"tag-game-meat","15":"tag-hunt365","16":"tag-hunt365top3","17":"tag-hunting-gear","18":"tag-knives","19":"hunt365-hunting"},"yoast_head":"<!-- This site is optimized with the Yoast SEO Premium plugin v27.3 (Yoast SEO v27.3) - https:\/\/yoast.com\/product\/yoast-seo-premium-wordpress\/ -->\n<title>Cutting the Humble Hindquarter<\/title>\n<meta name=\"description\" content=\"When cutting up an elk, everyone knows how good the backstrap can be. But have you ever heard of the Eye of Round? 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