Thread: Butchery

Rumpy mate i can only quote beef so on the back leg you get shin meat (lower leg) then there is the silverside ( back of top half) then the round then the inside of the leg is the topside then the top of the leg is the rump looking at the vidio of the deer the butcher took half the silverside with the topside and the other half with the round half the silverside was taken with the rump but all pieces were small hard to really get exact but all that meat on a hind quater is exceptional eating i rekon cut the deer leg off at the knee plaster it with holes with a knife and plug garlic into the holes to the center of the leg and roast do the same with a leg of pork so the garlic covers the whole inner part of the leg and roast all you will need then is the angels because you will be in heaven when you eat the meat cheers