Those massive hindquarters look more daunting than they are, but you need a good starting point. There is more than one way to cut up a hind-quarter, but I like to start by finding the ball joint on the inside of the leg. Use your knife like a sewing machine and trace the femur from the ball down to the knee. With the initial incision, work your knife around the femur, cutting as close to the bone as possible. The meat should then only hang at each joint. Cut it free.
Latest Content
Bill to Limit Montana Conservation Easements Tabled
A bill designed to limit the effectiveness of conservation easements in Montana by limiting their lengths will not advance forward after testimony by the Rocky [...]
Withdrawal of National Old-Growth Forest Amendment a Win for Wildlife
Thanks to concerns expressed by the Rocky Mountain Elk Foundation and others, the U.S. Forest Service (USFS) withdrew plans to implement a nationwide rule to [...]
USFWS Cancels Grizzly Public Meetings
The U.S. Fish and Wildlife Service (USFWS) cancelled planned public comment meetings in Idaho, Montana and Wyoming about a January 8 decision to not delist [...]