Venison Hind Quarter

[wolfgang510]

http://www.michigan-sportsman.com/forum/album.php?albumid=557&pictureid=3169http://www.michigan-sportsman.com/forum/album.php?albumid=557&pictureid=3167
http://www.michigan-sportsman.com/forum/album.php?albumid=557&pictureid=3168
http://www.michigan-sportsman.com/forum/album.php?albumid=557&pictureid=3170

http://www.michigan-sportsman.com/forum/album.php?albumid=557&pictureid=3171

http://www.michigan-sportsman.com/forum/picture.php?albumid=557&pictureid=3171

Can an expert please tell me what the cuts are from this hind quarter I just cut up? In the shot with all the cuts laid out I believe from left to right they are:

Rump Roast, Top Round, Eye of Round, Bottom Round, Shank

Also I was wondering where "sirloin" comes from? I removed the entire backstraps whole. Is the sirloin included in this or is there another cut somewhere that people call sirloin?

[wolfgang510]

Sorry if pics aren't showing up. Please go to my photo gallery if you can't see them.

[ArrowFlinger]

See if this site helps
http://www.deercook.com/custpage.cfm/frm/3239/sec_id/3239/gc_desc/A%20Guide%20for%20Meat%20Cuts

[InTheRiver]

^^^ good link!

[InTheRiver]

I'm not a butcher but, heres my guess

http://i152.photobucket.com/albums/s168/98700xcbb/user1424_pic3171_1225248656.jpg

[wolfgang510]

Take a look at the series of pictures. The small cut on the right next to the bone is definitely not sirloin as it came from low down on the leg. The only cut I'm fairly confident in knowing about is the long skinny round one which I believe is the eye of round.

[wolfgang510]

http://www.eckrich.org/

Good link with pictures. I have a new order for the cuts from left to right:

Sirloin/Top Round/Eye of Round/Bottom Round/Shank