I am not sure some of us are talking about the same pieces of meat. Some refer to rear quarter and some refer to hind leg. I do not think I have ever actually quartered an animal. Those who are talking about rear quarters- what exactly is that? Where do you make your cuts to take a rear quarter? I think I know but want to be sure. Mainly I would like to know the weight of just the actual rear leg as that is what I take, then I take the other meat separately. Thanks, Brian.
