What you describe in removing the hindquarters is pretty much what we do as well--but we try to keep the meat on the top of the quarter as attached as possible to the bone. Then we make also sure to age the entire quarter for several days before butchering.
Thanks for the explanation. Yep. Mine always got aged that way. Where I ML hunt an outfitter friend lets me use her big walk in cooler until I go home and my good hunting buddy has a smaller one we use.
