there is 2 large muscles in the hind quarters that I seperate out, one I butterfly cut like the back straps to make steaks, the other one is big enough to slice and makes decent size steaks. The rest of the quarter either gets cubed for canned stew meat done in a pressure cooker, or ground for burger meat, which may or may not get turned into some sort of sausage. If you have a pressure cooker, I highly recommend the stew meat, It makes great stews and chile. We use the pint jars, and top off with 1/2 teaspoon of beef boulion. It melts in your mouth, you wont be dissapointed.. good luck.