Home Forums Hunting & Shooting Hunter's Campfire Campfire butchers, educate me

Almost embarrassed to ask, have butchered 100+ deer/elk/antelope, and never took the time to learn the correct names for the muscles in the back legs.

So, any help would be great so I don’t have to label oackages as “football shaped rump” and “long flat rump” etc.

Antelope leg


Peeled open



Broken down to mostly entire muscles



1a and 2a might just be trim, both kinda wrapped around the end in a blob.

1 is the football
3 is the false tenderloin connected to 4.

So, proper butcher names?

The nomenclature of muscle parts and therefore cuts of meat is different from place to place. Many American cuts have totally different names to that what we use here in Canada. Saying that, I will give it a shot ......

1. Sirloin tip.
1A. Is the end of the hip. Ends of the top and bottom round pcs Would be rolled into a boneless rump roast
2. Inside or top round.
2A. No sure what they call that there or here, but it's the small muscle between the inside and outside round. Lotta grissle in that. I used it for stew.
3. Eye of the round
4. Outside or bottom round with eye removed.

The meat left on the bone is the shank.

We call it a nut roast.

Supercub, thanks for the names. Honestly have rolled the dice on whether 2/3/4 would make a decent pan-fry steak on various game...dall sheep, muley, elk, goat, moose. Have found that 2/3/4 pan steaks are generally a no-go with the big animals, okay with younger muleys, and no problemo with sheep and goat.

Was not aware what the front football "sirloin tip" was called. Does that one have a greater probability of steaking out tender than the various round bits? I've always roasted it due to the various layers of tendon and fascia. Might rethink that.

I don't recall offhand what 2a looks like from a different angle but it probably ends up being ground meat or canned in this house.

Good info, thanks all.

I didn’t really know either. I have mine made into sausage.

Steak, roast, stew, and burger. That's what those muscle groups are called.

I was once labeling pkgs of same with your type adjectives, and a friend watching said "Please don't give me anything labeled "friends"

At the time I assumed he was talking about a poorer cut of meat, but perhaps not....

1. Jerky
1a. jerky
2. Jerky
3,4 Follow the pattern.

i,2,3 4, dried beef

Cheesy,
This may be helpful.

2/3/4 are all round steak. Not the best from any animal for pan frying or off the grill without a lot of time spent in marinade. Round steak is better used as a simmering steak of cut into rump roast. On my moose last fall, I roasted both hind legs. One could make cube steak from it. If it is cut very thin and marinaded, it can be stir fried

Longarm,
What book or magazine is that image from? Thanks!

Cheeseman
What is that knife? I like it..

Looks like a Victorinox Boner.

Correct. Have an assortment of theirs. This one seems to be grabbed most often. For no good reason other than it’s top of the pile.


https://www.webstaurantstore.com/vi...g-knife-with-fibrox-handle/35340514.html

The half flex is better.

Gypsy,
Sorry I can't remember. I took this pic a few years ago , a book I was looking at at a buddy's place.

In before that guy posts that same pic of 88 ribeyes on a tray

Sorry I can’t help the OP, all I know is it get tossed in a grinder. All of it.


Deer patè

<insert stiff boner joke here>