Oooh crap. Unless those came off with the hindquarters that I cut, coyotes got those.
If there was meat to be had that could only be gotten through the abdominal cavity, I missed it.
When I removed the rear legs I took them from the inside. Cut down along the outside of the abdominal sack to the hip joints, then removed all the meat with it. I ended up with a huge chunk of meat from each hind leg; I sliced down between the muscle groups, detatched the tendons from the leg joints, and pulled it the meat off in one big chunk. I set those aside as I knew the meat back there would be nice and tender.
I set the legs, whole, aside, and trimmed all of the meat off of them.
I separated the hindquarters meat in to major muscle groups and cut steaks off the larger pieces. The smaller pieces from the rear, I diced - figured I'd make deer steak tacos or stew out of it.
I took two thick pieces off the back. The thicker part I cut diagonally in to steaks, and the thinner part I diced and tossed in to the "grind" bowl. (Most of the stringy long grained meat was diced and put in the grind bowl).
The fore-legs were done similarly except around the shoulder blades, I had to work a little to get the shoulder meat off separately as I couldn't get everything off in one big piece.
(I took one pic of the slaughtering right at the end, but it's frigging gruesome, not sure what THR's rules are on posting pics of slaughtering.)
If there was meat to be had that could only be gotten through the abdominal cavity, I missed it.
When I removed the rear legs I took them from the inside. Cut down along the outside of the abdominal sack to the hip joints, then removed all the meat with it. I ended up with a huge chunk of meat from each hind leg; I sliced down between the muscle groups, detatched the tendons from the leg joints, and pulled it the meat off in one big chunk. I set those aside as I knew the meat back there would be nice and tender.
I set the legs, whole, aside, and trimmed all of the meat off of them.
I separated the hindquarters meat in to major muscle groups and cut steaks off the larger pieces. The smaller pieces from the rear, I diced - figured I'd make deer steak tacos or stew out of it.
I took two thick pieces off the back. The thicker part I cut diagonally in to steaks, and the thinner part I diced and tossed in to the "grind" bowl. (Most of the stringy long grained meat was diced and put in the grind bowl).
The fore-legs were done similarly except around the shoulder blades, I had to work a little to get the shoulder meat off separately as I couldn't get everything off in one big piece.
(I took one pic of the slaughtering right at the end, but it's frigging gruesome, not sure what THR's rules are on posting pics of slaughtering.)