 Once the hindquarters are out, it's time to separate them so you can make roasts out of the big pieces. From here, you can slice it for steaks, cube steak, or whatever you choose. Let's start by taking the big part of the leg and separating it into its component pieces. The first part that was trimmed off was the sirloin. On a deer, the sirloin is not very big. Next, separate the inside from the outside of the leg so there is a natural seam between them. Then roll the inside portion of the leg off of the outside so it will make a nice roast by itself, especially if you trim the outside. The outside roast will probably not be quite as good as the inside. The outside is still two or three individual muscles held together, but if you really like roasts, the outside one will be fine. If you want a big roast, you can leave the inside and the outside together. If you prefer to slice the meat, either for regular or cube steak, here's how you do it. Cube steak can be made out of the hind leg. Start by trimming the silver skin on the inside of the hind leg. Once the silver skin is removed, the meat is ready for slicing. When slicing meat for steaks, be sure to find and cut across the grain of the muscle. If you cut with the grain, the meat will be tough. Cube steak should be cut about three fourths inch thick and then run through a cuber.