How to Minimize Meat Damage When Quartering?

Making the Right Incision

When quartering a mule deer, the initial incision should be made just behind the front shoulder, about 1-2 inches back from the ribcage. This incision should be long and shallow, cutting through the skin and muscles, but not too deep, to avoid damaging the underlying bones and major blood vessels. A sharp knife with a 6-inch blade is ideal for this task.

Cutting Through the Joints

To minimize meat damage, it’s essential to make clean cuts through the joints, such as the shoulder, hip, and knee. When cutting through the joints, use a sawing motion with the knife, applying gentle pressure to avoid applying too much force and causing the meat to tear. Cutting through the joints in this manner helps to release the meat from the surrounding bones and connective tissue, reducing the risk of damage.

Handling the Quarters

Once the quarters are removed from the carcass, it’s crucial to handle them with care to prevent further damage. The quarters should be placed on a clean surface, and any loose flesh or connective tissue should be removed. The quarters should then be wrapped in plastic wrap or aluminum foil and placed in a cooler to keep them at a safe temperature until they can be processed further.