8 Muscles of the Elk Hind Quarter: Identification and Butchering Guide

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Most hunters see a hind quarter as a daunting mountain of meat. Often, out of frustration or lack of knowledge, a large portion of it ends up in the grind pile. But inside that elk hind quarter is a "highway of seams" leading to some of the most delicious, tender steaks and versatile roasts you’ll ever eat.

During a recent trip to New Mexico with my friend Chef Joe, he allowed me to take a stab (pun intended) at breaking down the hind quarter of his elk.

The Anatomy of the Hind Quarter: 8 Muscles to Know

Butchering is much easier when you stop fighting the meat and start following the natural separations. There are eight distinct muscles in the hind quarter:

• Sirloin Butt: A very tender cut perfect for steaks.

• Sirloin Tip: Often called the "football," this is a less-tender cut that makes an incredible roast.

• Top Round: A large, tender muscle with a vertical grain.

• Bottom Round (Outside Round): Identifiable by its diagonal grain and long strip of silver skin.

• Eye of Round: The "mock tenderloin"—very versatile for stir-fry or medallions.

• Tri-Tip: A small, tender treat (often ground on smaller animals like deer, but a prize on an elk).

• The Heel and Shank: A tough cut full of connective tissue. Ultimate "low and slow" cut for braising

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Pro-Tips for Cleaner Butchery

Before you put knife to meat, keep these  rules in mind to ensure professional results:

1. Choke Up on the Knife: Don’t hold the handle at the back. Choke up toward the blade for better control.
2. Use the Tip: Use the first third of your blade to navigate seams. This prevents you from accidentally slicing into the middle of a prime muscle group.
3. Wait: If at all possible wait at least 24 hours before breaking down your animal into individual muscles, this gives it time to rest and form a bit of a crust and dries out the fascia, making it easier to butcher. Definitely do not cut individual muscles into smaller portions until after 24 hours, giving the muscle time to relax, this will help prevent the cut from being tough and chewy
4. Find the Gland: Between the Top, Bottom, and Eye of Round, there is a large fat pocket containing a scent gland. Remove this immediately. If processed into your meat, it will ruin the flavor of your dinner.

Understanding "Tender" vs. "Less Tender"

Knowing how to cook the meat is just as important as knowing how to cut it.

Hot and Fast (Tender Cuts)

Cuts like the Top Round and Sirloin Butt are built for the grill. Because these muscles don't do as much "work" as others, they stay tender. Slice them into hand-cut steaks or medallions and sear them quickly to medium-rare.

Low and Slow or Combination Cooking Methods: (Tough and/or Less Tender Cuts)

The Heel, Shank, and Sirloin Tip are full of sinew and connective tissue. If you grill these, they will be tough. However, if you use a slow cooker or an Insta Pot, that connective tissue breaks down into gelatin, creating a rich, fork-tender result.

Chef’s Secret: The Bottom Round is the perfect candidate for Venison Pastrami or Corned Elk. It’s a long process, but it transforms a "less tender" cut into a gourmet delicacy.

Square It Up for Presentation

If you want your wild game to look as good as it tastes, take the time to "square up" your roasts. Trim off the thin flaps and the heavy silver skin (fascia). This not only makes the meat look professional but also removes the "gamey" flavor often found in the connective tissue. Save those scraps for your stew meat or grind pile!

Ready to Level Up Your Wild Game Skills?

At From Field to Table, we believe that the hunt doesn't end in the field—it ends on the plate. If you want to dive deeper into butchery tutorials, find our famous Elk Pastrami recipe, or join one of our upcoming clinics, visit us at the link below.

Visit FromFieldToTable.com/events for Recipes & Classes

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