Venison Cuts

Knowing where the different venison cuts come from, is helpful when butchering your own deer.

Before making your cuts of venison, you may want to take into consideration the size and age of the deer you will be butchering.

Is it a big, old tough buck? Then you might want to consider making a lot of it into venison burger.

diagram of cuts of venison

If it is a younger and more tender doe, then you'll definitely want to enjoy as many cuts of roasts and steaks, as you can!

Down the back, on each side of the spine, is the loin, which we cut into chops.

The two strips of meat, that are inside the body cavity is the tenderloin, the absolute most tender part of the deer!

tenderloin still inside of deer's cavity

Front legs can be used for roasts or burger grind.

The back leg cuts are for roasts, round steaks, stew meat, or cube steaks.

The neck can be for grind, although you can make a neck roast or two, but you should cook it extra long, as neck meat is tough in nature.

The pelvis is boned out for grind and ribs can be either cooked as is, or boned out for burger.

Tip steaks are the round muscle on the back side of the back leg, and are quite tasty, especially if you put a bit of meat tenderizer on them before cooking.

When butchering deer, all grind can be used for ground venison burger, jerky, or sausage making, such as brats or breakfast sausage.

Deer meat cuts should be wrapped boneless as the bone tends to add to some of the wild taste. It is also easier to wrap without the bones poking holes in your paper.

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