What Cuts of Meat Are on a Deer? Complete Venison Guide
The primary cuts of meat on a deer are the backstraps, tenderloins, hindquarters, shoulders, neck, ribs, flank, brisket, and shanks. Hunters can also save edible organs such as the heart, liver, kidneys, and tongue when local health guidance permits. Each section has a different level of tenderness. Backstraps and tenderloins are naturally tender, while the … Read more