Quick Answer
To properly butcher a hind quarter, start by positioning the carcass with the animal's left side facing you. Use a sharp knife to make a precise cut along the spine, then separate the leg from the body. Remove the shank and proceed to break down the leg into its various cuts.
Positioning the Carcass
Position the hind quarter carcass with the animal’s left side facing you. This allows you to access the various muscles and bones more easily. Stand with your feet shoulder-width apart and hold the knife with a firm grip, blade facing away from you.
Making the Initial Cut
Make a precise cut along the spine, starting from the top of the leg and working your way down. Use a smooth, even motion to avoid tearing the meat. Stop cutting when you reach the pelvis, then separate the leg from the body.
Breaking Down the Leg
Remove the shank by cutting through the joint, then break down the leg into its various cuts. Use a sharp knife to cut between the different muscles and bones, taking care not to press too hard and risk tearing the meat. Start by cutting the round, then move on to the rump and finally the sirloin.
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