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
Te whakamahi i tēnei tūemi
Te Ara – The Encyclopedia of New Zealand
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Tukunga
Funny how this diagram doesn
Lakhan clark (not verified)
18 October 2021
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