VENISON
Venison Denver legs are whole hind legs that have been deboned and had their muscles separated. Denver leg muscles are far more tender than leg muscles from other species and are full of flavour.
Boneless Haunch
LEG
DESKINNED 4 CUTS
Venison striploins are a flavorful, tender boneless venison cut.They can be roasted whole or sliced into smaller roasts, steaks, or medallions with minimal effort.
STRIPLOIN
STRIPLOIN
Shortloin
The tenderloin is a cut of venison that comes from the back area of a deer, near the spine. These steaks are very similar to backstrap, though not exactly the same. Both cuts however, are some of the most tender cuts of fresh venison.
TENDERLOIN
TENDERLOIN
Press the grey dots
The hindshank of venison is cut from the hind leg. It is perfect for slow cooking or braising.
Hindshank
Hindshank
These parts come from the upper part of the foreleg. They are amazing for slow cooking.
ForeShank
Fore Shank
Shoulder can be used for trimmings or to make goulash
Goulash
Schoulder
.jpg)
Boneless Shoulder
The neck can be used to make goulash or con be used for trimmings. It is also very good for slow cooking.
Boneless Neck
Neck
Goulash
.jpg)
