Quartering
Our
final step can be titled
"Quartering". In this phase you will
process your deer into smaller
portions for storage. This is where both a sharp knife and a good bone
saw come
into play. Initially, you should remove the portions of leg with hide
still
attached. This can be simply done by placing
the leg in a 30 degree angle and
cutting into the white knuckle. Once all for legs sections have been
removed
you should prepare your storage device for service. Afterwards, remove
the
front two complete legs
by cutting them away from the chest cavity. The 
bone
saw is not needed for this phase because the front legs are connected by
tendon
only. Next, cut off
the back hams. This is slightly more difficult because they
are connected by bone. One trick is to take your knife and forcefully
follow
the bone in the joint; this should cut all leeders and free the ham. At
last,
remove the inside and outside tenderloins by following the sections of
muscle
along the backbone and remember to keep
refrigerated. A few last important
things to do are removing the remaining carcass and entrails and
cleaning your
area.
