Hey All,
This season will be my first year to butcher my own game... I've had plenty of practice skinning so I'm not worried there... Where my question lies is what cuts of meat do you get from where? I'm had several anatomy courses over the years, but not for deer. So forgive my ignorance on proper names....

I planed on using the backstrap for steaks. The shoulders going to use for roast and ground venison. Can one cut the ribcage and have BBQ ribs? What am I missing from where, and what is it best used for? I don't like being wasteful...

Thanks in advance!
R