← Game Processing

Game Cuts: What to Expect

About These Examples

These photos show cuts from a Sitka blacktail deer with a 90 lb hanging weight. Size and yield vary by animal, season, and shot placement, so these are examples, not guarantees.

A steak-forward order from a deer this size usually produces only a few packages from each major cut.

While exact results vary by animal and preferences, a steak-forward order often includes:

• Backstrap: ~2–3 packages
• Sirloin Tip: ~2–3 packages
• Top Round: ~2–3 packages
• Bottom Round: ~1–2 packages
• Eye of Round: ~1 package

Backstraps

On Sitka blacktail deer, backstraps are usually left a little wider so they stay more useful at home. They can be cooked whole, butterflied, tenderized, or portioned further.

  • Untrimmed venison backstrap shown whole on a stainless steel surface with a measuring tape for scale

    Untrimmed

    7 lbs

  • Trimmed venison backstrap whole and cut into steaks on a stainless steel surface with a measuring tape for scale

    Trimmed

    3.9 lbs

Tenderloins

Tenderloins are naturally small, tender muscles located inside the body cavity.
After trimming, they become clean, delicate cuts best suited for quick cooking.

Because of their size, they’re typically left whole rather than portioned.

  • Untrimmed venison tenderloins laid out on a stainless steel surface with a measuring tape for scale

    Untrimmed

    1 lb

  • Trimmed venison tenderloins laid out on a stainless steel surface with a measuring tape for scale

    Trimmed

    0.8 lbs

Hindquarters Primals

These cuts come from the hindquarter and can be prepared whole as a roast, sliced into steaks, cubed into stew meat, or utilized for further processing.

Venison sirloin tip roast shown whole and cut into steaks on a stainless steel surface

Best as a roast or slow cook

Sirloin Tip

AKA - The "football". Sirloin tip is a lean, flavorful hindquarter cut composed of multiple muscles. On smaller deer, those muscles are left together, which keeps the cut versatile but means steaks will include natural connective tissue.

Venison top round roast shown whole and cut into steaks on a stainless steel surface

Great steaks or roast

Top Round

Top Round is a clean, lean hindquarter cut known for its versatility. It can be kept whole or portioned into steaks, and performs well across a wide range of cooking styles when sliced and prepared with the grain in mind.

Venison bottom round roast shown whole and cut into steaks on a stainless steel surface

Best cooked whole or thinly sliced

Bottom Round

Bottom Round is a lean, dense hindquarter cut with a strong grain. It can be left whole as a roast or cut into steaks, but because of its structure, steak portions are typically small.

Whole venison eye of round on a stainless steel surface

Best left whole

Eye of Round

Eye of Round is a long, lean hindquarter muscle that we usually package together and leave whole. Keeping these muscles intact gives customers the most flexibility — they can be cooked as a small roast, portioned into steaks, butterflied, or cut down further at home depending on preference.

Cubed venison stew meat piled on a stainless steel surface

Stew Meat

Stew meat is often assumed to be leftover trimmings or tough cuts.

That’s not how we do it.

Our stew meat is carefully trimmed, with minimal to no sinew, silver skin, or excess fat.