Butchered Products

Primary Whole-Muscle Cuts

Backstraps (Loin)

• Long, tender cuts from along the spine.
• Often sliced into boneless chops, medallions, or fillets.
• One of the most premium cuts due to tenderness.

Tenderloins (Inside Loins)

• Small, extremely tender muscles located inside the body cavity.
• Usually packaged whole, often grilled or pan‑seared.

Hindquarter Roasts

The rear legs provide large, versatile sections:

• Top round
• Bottom round
• Sirloin tip
• Eye of round

These can be left whole for roasts, sliced into steaks, or used for jerky meat.

Shoulder Meat

• Typically tougher due to connective tissue.
• Often turned into ground venison, stew meat, or sausage trim.

Shanks

• Rich, sinewy cuts ideal for osso buco‑style braising.
• Some processors cube them for stew instead.