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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Tukunga
Good cuts of meat are
Robert Pressley (not verified)
27 o Hepetema 2023
Funny how this diagram doesn
Lakhan clark (not verified)
18 o Oketopa 2021
Tāpiritia te tākupu hou