 A way to make a tough cut of meat tender when cooked is to cube it. The stakes you cut from the hind quarter, if cooked by themselves, won't be quite as tender as you may like. To achieve the desired tenderness, you must run them through a cuber. Here, a market style cuber, like you'd see in the grocery store, is being used. Unless you are a serious hunter, you probably don't have one of these at home. Serious hunters may use them to do their own home processing. You can find cubers that are made for home use. They're a bit smaller than this and made from lighter duty, but the process is the same. To cube steak, simply run the meat through the processor until you get the texture you want. These steaks will be run through the processor three times. If you are new to processing your own meat, you can buy a tenderizing mallet or a hammer from almost any kitchen supply or outdoor store that sells meat processing equipment. The result is similar when tenderizing with a hammer as shown here.