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Story: Deer and deer farming

Venison cuts

Osso buco Top round (topside) Knuckle Rump Flank steak Tenderloin Striploin Bottom round (silverside) Eight rib rack  

Click for photograph of meat cut

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

Using this item

Te Ara – The Encyclopedia of 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, https://teara.govt.nz/en/interactive/16071/venison-cuts (accessed 4 June 2026).

Story by Ken Drew, published 1 March 2009.

Comments

Robert Pressley
27 September 2023
Good cuts of meat are mentioned, but does no one eat the neck roast? This to me by far is the most tender meat on a deer. Yet it is never mentioned. You can cut with a fork.
Lakhan clark
18 October 2021
Funny how this diagram doesn’t show any of the cuts on the front end of the animal. Illustrates the amount wasted meat most hunters in nz leave behind in the field, despite these cuts being great eating when cooked right. In short, this is a useless attempt at showing the cuts on the deer, and should not be displayed to the public.