Venison Cuts & Uses
Bone In Hind Leg
They are more commonly boned and made into steaks either Topside, Silverside or Pave. Shank and Osso Bucco are also taken from the legs. They are boned to make boneless roasts and can be diced or made into sliced meat for stews and stir-fries.
Bone In Saddle
Saddle is muscles surrounding the spine and back area. It can be cut into racks or chops by keeping the bone. Alternatively, it can be boned out into loin which can be roasted or used as a fillet or tenderloin steak. Frenched rack is also taken from saddle.
Ribs
The fat on venison ribs may have a waxy texture that may not taste good. They're high in collagen fibers, it's best to cook ribs slowly.
Flank Steak
It is taken from the lower belly area, this cut is often used for steaks or ground meat.
Shoulder
The shoulder is full of great meat for stew, soup, braising and grinding for burgers, chili, sausage, and jerky.
Neck Fillet
The neck is generally used as mincemeat or diced meat due to its odd shape.
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