butchering 1: flank removal. The first part of the operation involves the removal of the flanks. Make a cut parallel to the backbone of the hind to finish at the ribs, the length of the ribs can be decided by the size of the carcass...

butchering 2: ...this indicated by the blue area on the picture. Make the ribs longer so that the loins maybe rolled into joints at a later stage if required or cut shorter for steaks. Repeat the process on the other side of the hindquarter

butchering 3: Kidney and suet fat removal. The kidneys and fat surrounding them is removed carefully by easing away the suet from the abdominal cavity, take extreme care not to cut into any underlying muscles when carrying out this operation. It the carcass is to be split through the backbone all the suet and blood vessels covering the spine must be removed. The suet in the pelvic cavity should also be carefully removed

butchering 4: Tenderloin removal. To enable the carcass to be broken down into haunches and a saddle the tenderloins are removed completely first. Cut around the head of the tenderloin (between finger and thumb of right hand) and cut away from the pelvic bone (where the blade of the knife rests)

butchering 5: To remove the tenderloins follow the vertebrae on each side of the carcass to remove completely intact. The lumbar vertebrae have ‘T’ bones that are exposed when the tenderloin is removed (shown here within lower half of picture).

butchering 6: Haunch removal. Situated on top of the pelvic cavity the point where the sacrum (tail) is connected to the aitch bone is a fused joint...

butchering 7: ...this can be opened by inserting a boning knife at the anglethe angle, (shown here between the sacrum in blue).

butchering 8: Follow the division towards the tail area and the haunch falls away.

butchering 9: Haunch fully removed. The process is then repeated on the other side to remove the opposite haunch

butchering 10: saddle preparation. The saddle is prepared using a sheet boning method to remove the striploins from each side of the vertebrae. Care must be taken to ensure that the knife is always pressed onto the ribs as shown in the picture

butchering 11: When the whole piece is removed the striploin can be shortened to the desired length. The backstrap gristle is removed at least 25mm over the eye muscle

butchering 12: The striploin may then be divided to separate the rib eye section from the main striploin muscle

butchering 13: The striploin may then be cut into loin steaks of even thickness to ensure even cooking

butchering 14: Rib eye steaks

butchering 15: Removal of all the sinews, flank tail and skin over the eye muscle produces a loin fillet.

butchering 16: This may then be cut into steaks or used in a whole piece

butchering 17: The flanks are boned and trimmed for use in Mince and further processed products... Minced venison – trims from the shoulder block, flanks and shoulder...

butchering 18: ...Diced venison - using muscles from shoulder block and haunch

butchering 19: Neck fillets taken from the forequarter section, these are trimmed and used for casserole. Final preparation is shown in the next animation.