Venison Cuts

As often is the case with deer season, how you want your deer cut up can be confusing.  We thought that putting a simple explanation of the standard cuts, with some pictures, might help you when giving your instructions.

Besides getting a large amount of sausage made from your deer, you may decide to feed your family with some steaks, chops, roasts and burgers.  We cut each deer separately and evaluate the level of damage each carcass has received.  Then we read the cutting card you filled out and proceed with the processing.

Steaks

All steaks from the deer are sliced from the hind quarters.  They are mostly lean meat, sliced medium to thin steak size (3/4 to 1/2 inch) and have a small round bone.  Wrapped two per package and marked Steaks, these are standard among cuts.

Chops

Chops offered are always done boneless.  These are the backstraps or loin.  Usual choices are to leave them whole, or cut in half.  Most people prefer to have us butterfly slice them, medium to thin steak size.  Wrapped four per package and marked Chops or Loin, these are the best steaks available on the animal.

Roasts

Roasts are offered by specific choice, or by best quality presented.  In an undamaged and clean deer carcass (yeah, right) there are the options of boneless neck roast, two arm roasts, or two hind roasts.  On larger deer, sometimes roasts are cut in two.  Each roast is usually cut a standard way and their size sometimes depends on the size of the deer.

Note: If you are not sure if you want roasts, we suggest you don't get them, or ask for "one" of the "best only".  Most roasts end up here in ten months to make more sausage.

Ground Venison

All the trimmings left over and the general cutting of the deer leaves trim.  Most people want sausage, burger, or both.  Tel the person taking the cutting card if you want burger.  Split it up any way you want.  25% trim for burger, the rest for sausage. Or try 10 pounds of burger, the rest landjaegers.  You can say one third this, one that, and one third burger.  We also suggest you have beef or pork added to your ground venison.  This helps kill the dry game taste of ground venison.  We always add one third to our ground venison orders, unless there is a special request.  We never add lard or pure beef tallow, only quality beef or pork.