Kōrero: 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

Te whakamahi i tēnei tūemi

Te Ara – The Encyclopedia of New Zealand

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Te tuhi tohutoro mō tēnei whārangi:

Ken Drew, 'Deer and deer farming - Venison exports', Te Ara - the Encyclopedia of New Zealand, http://www.TeAra.govt.nz/mi/interactive/16071/venison-cuts (accessed 23 September 2020)

He kōrero nā Ken Drew, i tāngia i te 24 Nov 2008