Quartering a Deer
Step 4. Scrap meat (for grinding).
Cut stomach muscles away from pelvis up to the rib cage and set aside. With filet knife, remove meat from between the ribs and set aside the strips. Trim away superficial muscles from remaining chest area. Put all this aside for grinding (is will yield 3â€“6 lbs, depending on the size of the deer).
Step 4a. True Tenderloins.
Inside the abdominal cavity, running along the backbone down into the hip, are the tenderloins. I like to work my fingers underneath them, pulling them away from the backbone, then slip my knife under them and cut them away both ends. This seems to get the most meat. Pat them dry with a paper towel and wrap them up for tomorrowâ€™s dinner. They dry out quickly and since they are the most tender cut, it would be a shame to freeze them. (Put a little olive oil, lightly pepper, and toss on the grill. Donâ€™t over cook! They take about 3 minutes to grill to med rare on a hot grill.) Sorry there is no diagram for thisâ€¦youâ€™ll know what they are when you see them.