Similar to beef cuts, venison cuts refer to

the type and location of meat on a deer

which is removed for consumption. They

include both high quality meats

used for steaks and roasts and lesser

quality meat used for sausages and some

ground meats. Venison cuts may be

obtained from any species of wild or

farm-raised deer.
Animal meat is cut from muscle on

various parts of theanimal's body. The

different parts of a deer provide

different venison cuts and different qualities

of meat that consumers eat. The neck, back, legs,

rump, and ribs all provide familiar cuts. Generally from the ribs to the rump is where the highest quality meat is found,

however, and is where the steak and the high quality roast cuts come from.  Types of venison steaks  include the flank steak, which is cut from the muscle of the belly.  Flank steaks are flat and rectangular, and are not often single-person  steaks. New York Strips and tenderloin — also called filet mignon  in beef — come from the short loin, which is located right behind the  ribs. The sirloin cut is right behind the short loin, bordering the  rump.

Rump roasts and rounds are cut from the rump area of a deer. On average, roasts are larger cuts of meats than steaks and are designed to roast for hours in the oven,  hence their name. Rounds often come more from the back leg area and can
be cut in smaller or larger sizes.  Briskets are popular in beef, but are also a venison cut. This cut comes from the chest area of the deer. Briskets are often slow-cooked or barbecued.  One of the venison cuts that is not usually found in beef is the backstrap. It comes from the  upper back of the deer, and although it is available when purchasing  farm-raised deer, is more often a cut found in hunted, wild deer. The backstrap includes some of the loin section and provides such cuts as loin chops, loin roast, and rib roast.The chuck meats come from the front shoulder area. Boneless shoulder roasts, chuck roasts, and top blade are common cuts for chuck meats. Chuck is usually considered a lesser quality meat that other cuts.Ground meat can technically be made from any part of the deer. Usually, however, ground meats are made from the chuck section, but it can be made from higher quality cuts as well. For example, ground sirloin is a popular high quality ground meat.

How The Meat IsProcessed