Cutting Up Deer Chart
Deer cutting diagram, how to cut deer.
- Shoulder, used for roasting; it may be boned and stuffed, then
afterwards baked or roasted.
- Fore-loin, used for roasts and steaks.
- Haunch or loin, used for roasts, steaks, stews. The ribs cut
close may be used for soups. Good for pickling and making into
- Breast, used for baking dishes, stewing.
- Scrag or neck, used for soups.
The choice of venison should be judged by the fat, which, when
the venison is young, should be thick, clear and close, and the
meat a very dark red. The flesh of a female deer about four years
old, is the sweetest and best of venison.
Buck venison, which is in season from June to the end of September,
is finer than doe venison, which is in season from October to December.
Neither should be dressed at any other time of year, and no meat
requires so much care as venison in killing, preserving and dressing.