Field Producer and Editor, Dan Wilde demonstrates his method of butchering a deer hindquarter, from a buck that Randy shot in Montana.

Dan cleans up the meat and trims fat before breaking it down according to the natural muscle groups. He then wraps it in plastic wrap before an outer layer of freezer paper.

If you have other ways of butchering that work for you, or different ideas, please share in the comments so that others can learn best practices.