Hindquarter

The hindquarter is the rear portion of an animal’s body, particularly in quadrupeds such as cattle, sheep, goats, and horses. It lies behind the forequarter, extending from the pelvic region to the hind limbs and including the rump and upper thigh. In anatomical terms, it contains the pelvis, hip joints, thighs, and the muscles and tissues that support locomotion, weight bearing, and propulsion. The major muscle groups commonly associated with the hindquarter include the gluteals, hamstrings, and quadriceps, along with surrounding connective tissue and fat. The structure and musculature of the hindquarter influence mobility, conformation, and fat distribution.

In culinary and meat industry contexts, the hindquarter is often prepared as a large section that can be subdivided into smaller cuts. Depending on country and market, typical cuts from the hindquarter include leg (haunch) portions and various loin or rump subprimal cuts. The leg or haunch is a common roast or braising cut, while loin-based cuts may be used for steaks or tender roasts. The precise naming, yield, and culinary use of hindquarter cuts vary by species, breed, and processing practices. The quality of hindquarter meat is affected by factors such as animal age, diet, handling, and post-slaughter processing.