| THE SADDLE CUTS |
| The most traditional of venison cuts, the Saddle contains two rib racks, two strip loins, two shortloins and two tenderloins. |
8 RIB RACK
Use: Roasts, chops or cutlets
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STRIPLOIN/SHORTLOIN
Use: Steaks, medallions, noisettes, toasts, stir-fries
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TENDERLOIN
Use: Steaks, medallions, noisettes, toasts, stir-fries
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| THE DENVER LEG CUTS |
| The hind leg is comprised of four sub-primal muscles that can be broken down into restaurant-ready cuts, or bought further desinewed and trimmed as the Denver Leg. |
 RUMP (SIRLOIN BUTT)
Use: Medallions, noisettes, butterfly steaks, mini roasts |
 TOP ROUND (TOPSIDE)
Use: Medallions, noisettes, steaks, roasts |
 KNUCKLE
Use: Medallions, butterfly steaks, steaks, roasts |
 BOTTOM ROUND (SILVERSIDE)
Use: Medallions, noisettes, butterfly steaks, long steaks, roasts |
OSSO BUCCO
Use: Slow cooking and braising
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FLANK STEAK
Use: Quick grills, fajitas, stir-fries
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