NZ Hunter – August 2019

Processing back

steaks and

shoulders

It was time now to remove the

hindquarters, back steaks and

shoulders from the animal. Most

hunters remove the shoulders by rolling

the animal onto its back and cutting

from just below the brisket straight

down the rib plate, while holding onto

the hoof as the shoulder falls away from

the body of the animal. This process is

completed with the skin still attached.

Then they stuff this into their packs

for further

processing

back at camp.

Once the

shoulders are

removed, they

roll the animal

back over and

peel back the

skin all the way

along the spine

and down the

flanks to reveal

the back steaks.

The back

steaks are the

easiest cut to

take off any

animal. Simply

find the hip joint near the hindquarters

and run your knife down the spine all

the way to the neck. Repeat the process

on both sides of the spine. Then peel off

the back steak by keeping your blade

flat against the rib bones right down

the backbone to behind the top of the

shoulder blade. The back steaks will

come out almost resembling an eel with

its silver skin on top.

Before cooking, it’s best to remove

this silver skin as it will toughen

up when heat is applied during the

cooking process. Simply run your

knife under the skin and slide your way

forward to the end, like filleting a fish.

You should get most of it off in one run

but you may need to tidy up some bits.

Shoulders often get a bad rap

compared to their bigger brothers,

the hindquarters. This is because the

shoulder is often the target and it ends

up with bullet damage from splattered

bones and bruised and blood-damaged

meat. In the past this is probably the cut

that’s been handed over the fence to the

unsuspecting non-hunting neighbour

who’s tried to cook it like beef or lamb

and been put off venison for life!

A backsteak freed from a carcass. You

must remove the sinew

Start at one end and fillet it

like fish skin

Here you can see on a skinned

deer how to pull the shoulder

away from the body, cutting

along the ribcage

The finished product, sinew-free

Removing

backsteaks

44 NZ HUNTER MAGAZINE ~ August / September 2019

Processing back

steaks and

shoulders

It was time now to remove the

hindquarters, back steaks and

shoulders from the animal. Most

hunters remove the shoulders by rolling

the animal onto its back and cutting

from just below the brisket straight

down the rib plate, while holding onto

the hoof as the shoulder falls away from

the body of the animal. This process is

completed with the skin still attached.

Then they stuff this into their packs

for further

processing

back at camp.

Once the

shoulders are

removed, they

roll the animal

back over and

peel back the

skin all the way

along the spine

and down the

flanks to reveal

the back steaks.

The back

steaks are the

easiest cut to

take off any

animal. Simply

find the hip joint near the hindquarters

and run your knife down the spine all

the way to the neck. Repeat the process

on both sides of the spine. Then peel off

the back steak by keeping your blade

flat against the rib bones right down

the backbone to behind the top of the

shoulder blade. The back steaks will

come out almost resembling an eel with

its silver skin on top.

Before cooking, it’s best to remove

this silver skin as it will toughen

up when heat is applied during the

cooking process. Simply run your

knife under the skin and slide your way

forward to the end, like filleting a fish.

You should get most of it off in one run

but you may need to tidy up some bits.

Shoulders often get a bad rap

compared to their bigger brothers,

the hindquarters. This is because the

shoulder is often the target and it ends

up with bullet damage from splattered

bones and bruised and blood-damaged

meat. In the past this is probably the cut

that’s been handed over the fence to the

unsuspecting non-hunting neighbour

who’s tried to cook it like beef or lamb

and been put off venison for life!

A backsteak freed from a carcass. You

must remove the sinew

Start at one end and fillet it

like fish skin

Here you can see on a skinned

deer how to pull the shoulder

away from the body, cutting

along the ribcage

The finished product, sinew-free

Removing
backsteaks

44 NZ HUNTER MAGAZINE ~ August / September 2019