I was jist looking for a few tips from some off the more experienced/ or master butchers on the site. I have had a bit off a search and there doesnae seem to be many threads on more advanced butchery and splitting the huanch up into the individual muscles and wot muscles/cuts are which. (more for larger deer species)
There is a very good thread i found, posted a while back by remington (no idea to post a link to it). Which covers skinning and basic butchery but he didnae split the haunch with it being a roe, a wee bit small for the hassle
I am reasonably confident with skinning and jointing deer allbeit to my very amatuerish standard.
I can and do split the huanch on fallow but to be honest have no idea wot i'm doing, do it a different way each time and jist really poke about with my fingers till i find a join then split down it. I have no idea what muscles/cuts i'm left with for labeling for the freezer. For my personel use this is fine but i'm jist trying to improve and learn a bit more about it
Am i right in saying there should be 6 cuts off meat u end up with, Topside, Silverside, Rump ... ? etc. Does anyone know off diagrams/charts which show where they are so i can label them. I have also heard off a salmon fillet? which is a small muscle somewhere inside the haunch which is meant to be very tender and almost as good as tenderloins/fillets.
Cheers in advance