Boning out meat, what do you consider quarters?

huntin50 · Apr 10, 2023

When a proclamation say's. At a minimum, the four quarters. tenderloins and backstraps are edible meat. What do you consider 4 quarters?
When boning out meat in the field do you take shank meat? This is the meat in the lower leg, below the knee, that has a lot of tendons, fascia, and gristle. If you do take this meat, what do you do with it? Mix with Burger or jerky?
In your opinion is the lower leg part of the 4 quarters?
Do you generally take neck meat, if not required? What do you do with neck meat? Jerky, burger, salami?
Thanks

Rie bread · Apr 10, 2023

yep to all of those questions your answered

huntin50 · Apr 10, 2023

Rie bread said:
yep to all of those questions your answered

I have a commercial meat grinder. It doesn't like tendons, like lower leg meat. I do use neck meat for burger or jerky.
Do you process your own meat?
Thanks

sourkraut · Apr 10, 2023

Osso Bucco on the shanks, neck meat for salami

DaveD · Apr 10, 2023

huntin50 said:
When a proclamation say's. At a minimum, the four quarters. tenderloins and backstraps are edible meat. What do you consider 4 quarters?
When boning out meat in the field do you take shank meat? This is the meat in the lower leg, below the knee, that has a lot of tendons, fascia, and gristle. If you do take this meat, what do you do with it? Mix with Burger or jerky?
In your opinion is the lower leg part of the 4 quarters?
Do you generally take neck meat, if not required? What do you do with neck meat? Jerky, burger, salami?
Thanks

I assume you are meaning the shank meat-

I take the lower leg meat and often will leave the bone in to make a couple of different dishes. Look up Osso Buco for one idea. It also is fine to use in burger if you take the few minutes to remove the heavy tendons.

I take as much of the neck meat as can get for burger/sausage. Again, it really doesn't take that long to trim it out and the neck meat can add several pounds to your burger pile.

BigChiefJ · Apr 10, 2023

I know Texas doesn't require the parts below the elbow/knees to be kept as part of the quarters. Are most other states the same?

I normally keep the meat below the quarters for canning or grinding.

Rie bread · Apr 10, 2023

huntin50 said:
I have a commercial meat grinder. It doesn't like tendons, like lower leg meat. I do use neck meat for burger or jerky.
Do you process your own meat?
Thanks

i do , have your tried grinding it slightly frozen?

mevertsen · Apr 10, 2023

BigChiefJ said:
I know Texas doesn't require the parts below the elbow/knees to be kept as part of the quarters. Are most other states the same?

I normally keep the meat below the quarters for canning or grinding.

View attachment 107819

Nevada reads similar to that.

Phantom Hunter · Apr 10, 2023

I am always out to fill freezer with tasty venison. I take everything that I think will package into steaks, roast, stew meat or grind into burger! I normally do all my own processing as well.

roadrunner · Apr 10, 2023

Depends on what your state rule is. In NM, all edible portions need to he taken, excluding rib meat which can be left for the 'yotes...

huntin50 · Apr 10, 2023

roadrunner said:
Depends on what your state rule is. In NM, all edible portions need to he taken, excluding rib meat which can be left for the 'yotes...

In the first post it say's the proclamation statement in the state I was referring. 4 quarters, back straps, and tenderloins. Is the Lower leg below the knee considered part of the quarter in your opinion? If you shot a deer in the hind quarter, would you think it could be the lower leg?
Thanks

yotebuster17 · Apr 10, 2023

Shanks and neck are the best parts on an elk if you ask me. I’d take them over backstraps. Just gotta know how to cook em.

Bambistew · Apr 10, 2023

I take all edible meat. Everything above the knee and hock, as well as rib meat, and neck meat. Neck roasts are one of my favorite. I've never had an issue with grinding shanks. I trim out the bigger tendons, though.

HIcountryman · Apr 10, 2023

I love shanks in crockpot. That stuff breaks down, adding some fat which is unlike the lean steaks of venison. Arguably the best part of a deer. I love rib meat too for the same reason. I devone everything before carrying out -except ribs. Don't really take neck meat much , I will next time for more grind

yotebuster17 · Apr 10, 2023

Bambistew said:
I take all edible meat. Everything above the knee and hock, as well as rib meat, and neck meat. Neck roasts are one of my favorite. I've never had an issue with grinding shanks. I trim out the bigger tendons, though.

Look up osso bucco and some recipes for it. It’ll change your life.

SS! · Apr 10, 2023

yotebuster17 said:
Look up osso bucco and some recipes for it. It’ll change your life.

Don’t forget to grow out a mustache, start drinking IPAs and get a public land owner t shirt while you’re at it.

roadrunner · Apr 10, 2023

huntin50 said:
In the first post it say's the proclamation statement in the state I was referring. 4 quarters, back straps, and tenderloins. Is the Lower leg below the knee considered part of the quarter in your opinion? If you shot a deer in the hind quarter, would you think it could be the lower leg?
Thanks

Yes

JB1975 · Apr 10, 2023

SS! said:
Don’t forget to grow out a mustache, start drinking IPAs and get a public land owner t shirt while you’re at it.

An REI shirt works as well in this situation.

SS! · Apr 10, 2023

JB1975 said:
An REI shirt works as well in this situation.

Flannel for sure

BigChiefJ · Apr 10, 2023

huntin50 said:
In the first post it say's the proclamation statement in the state I was referring. 4 quarters, back straps, and tenderloins. Is the Lower leg below the knee considered part of the quarter in your opinion? If you shot a deer in the hind quarter, would you think it could be the lower leg?
Thanks

What state are you asking about? The Texas hunting regulations have an illustration of what's considered to be a quarter (above the elbow/knee). I think most states are similar.

If an animal was hit in a hind quarter, I think you should try to save everything that met that state's definition of a quarter. I've personally saved blown out deer shoulders just in case I got checked on the way home.

huntin50 · Apr 10, 2023

Colorado is where the definition comes from. I bone out all my animals and process my own meat. It seems like many states have slight changes in what meat is needed to take. Some hunters aim for the shoulder to stop the animal in its track. I usually aim behind the shoulder to save meat. I don’t take shank or rib meat usually, but everything else, including neck meat. If my wife bit into burger that had a chunk of tendon in it, it would be her last deer or elk. Sometimes liver for friends who like liver and onions. Not a liver fan. Some good feedback.

BigChiefJ · Apr 10, 2023

I would have to research what Colorado defines as a quarter. The only difference I see from Texas is they want you to keep the tenderloins too.

I have a LEM electric grinder and I try to use every part of the animal.

feddoc · Apr 10, 2023

Just for experimenting...I kept all the rib meat, ground it separately from other meat. Pretty tasty, moreso than neck meat ground up.

JPickett · Apr 11, 2023

what i keep depends on where i killed it. if im packed in somewhere im boning everything out and i don't keep any meat below the knee or any rib meat and i don't waste a bunch of time cutting the neck meat up. ill take the bigger muscles off the neck but that's it. if just hunting from a base camp and don't have that to pack out too i'll ill take a bit more.

last year i was actually close enough that i didn't bone out my bull at all. just quartered it up. that was pretty nice

huntin50 · Apr 11, 2023

UPDATE:
A lot of various responses. I looked at some states proclamation on specific wording on taking edible meat.
Wyoming. "Edible meat. Meat from the hind quarts down to the hocks.
IDAHO; Hind quarters down to the knees and hocks, but you need to take NECK meat.
NEVADA: Meat from hind quarts down to the knees and hocks.
Colorado: Edible meat, 4 quarters, doesn't specify, below the knee, this is why the POLL and questions.
UTAH: I have not found specific info? Has anyone else?
Texas: Meat down to the knee and hock.

Thanks for participation. Most seem to try to utilize what meat they can.

Slick8 · Apr 11, 2023

To quantify my YES vote that's only on elk sized game. I'll cut them for osso buco or leave whole for a roast.

On deer I don't retain them below the knee and anything in that mid-section goes into a bag marked double grind.

I process my own and have for many years. Good trim work and a good double grind will really tenderize those less desirable cuts of meat.

FWIW regarding processing, I no longer debone the front shoulder on deer. On small ones (Texas WT Doe) I'll clean and trim then slow cook for pot roast. On larger bucks I'll split into two roast.

Bambistew · Apr 11, 2023

yotebuster17 said:
Look up osso bucco and some recipes for it. It’ll change your life.

I have tried it a few times... It didn't change my life, and I'm not a fan. Grinding is the way for me.

TheOneRidgeRunner · Apr 11, 2023

Yes I save the shank. Slow cooked on the BBQ is amazing

JPickett · Apr 11, 2023

huntin50 said:
IDAHO; Hind quarters down to the knees and hocks, but you need to take NECK meat

Actually required to take tenderloins too. I always thought that was funny and is actually a ticket able offense. If a guy wants to miss out on one of the best cuts of meat I’d think stupid was punishment enough.

I still don’t waste a bunch of time on the neck. Big muscle group and on the top and that’s about all I’m cutting on. Pretty sure that counts

huntin50 · Apr 11, 2023

JPickett said:
Actually required to take tenderloins too. I always thought that was funny and is actually a ticket able offense. If a guy wants to miss out on one of the best cuts of meat I’d think stupid was punishment enough.

I still don’t waste a bunch of time on the neck. Big muscle group and on the top and that’s about all I’m cutting on. Pretty sure that counts

Yes you need to take tenderloin, back straps, neck meat, and meat over ribs in Idaho. Hopefully this post is helpful in preventing problems.

Zeke · Apr 11, 2023

I do take neck and shank but I just grind it with the rest of the burger meat. Like someone above mentioned, a good grinder and shank still partially frozen and it works out just fine.
I add 5-7% beef suet and its a yummy burger every time.

Zeke