THE SADDLE CUTS |
The most traditional of venison cuts, the Saddle contains two rib racks, two strip loins, two shortloins and two tenderloins. |
8 RIB RACK Use: Roasts, chops or cutlets
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STRIPLOIN/SHORTLOIN Use: Steaks, medallions, noisettes, toasts, stir-fries
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TENDERLOIN Use: Steaks, medallions, noisettes, toasts, stir-fries
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THE DENVER LEG CUTS |
The hind leg is comprised of four sub-primal muscles that can be broken down into restaurant-ready cuts, or bought further desinewed and trimmed as the Denver Leg. |
RUMP (SIRLOIN BUTT) Use: Medallions, noisettes, butterfly steaks, mini roasts |
TOP ROUND (TOPSIDE) Use: Medallions, noisettes, steaks, roasts |
KNUCKLE Use: Medallions, butterfly steaks, steaks, roasts |
BOTTOM ROUND (SILVERSIDE) Use: Medallions, noisettes, butterfly steaks, long steaks, roasts |
OSSO BUCCO Use: Slow cooking and braising
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FLANK STEAK Use: Quick grills, fajitas, stir-fries
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