Story: Deer and deer farming

Venison cuts

Click on each part of the deer carcass to see the cuts of meat.The tenderloin, striploin, knuckle and rump are the most tender cuts. Medium-tender cuts are the eight rib rack, top round and bottom round. The flank steak and osso buco are the least tender. Less tender cuts generally require slower cooking.

Images courtesy of Deer Industry New Zealand

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How to cite this page:

Ken Drew, 'Deer and deer farming - Venison exports', Te Ara - the Encyclopedia of New Zealand, http://www.TeAra.govt.nz/en/interactive/16071/venison-cuts (accessed 21 September 2021)

Story by Ken Drew, published 24 Nov 2008