Having been a former meat cutter from my early days I can certainly carve up a deer. There is no difference in the types of cuts from beef than there are deer as far as the names go and how you get those cuts such as,a (beef) bottom round roast is the same as a (venison) bottom round roast and the same goes for top round,eye of round,sirloin tip and so on. I bone out and then seam out the hind quarters into individual 99% fat free roast and use them in varios methods. Mostly pot roast and jerky. Back straps as most call them are the same as a the loins in beef or pork which would be the "center cut" style pork chops you buy in the store. "Tenderloin" from the inside of the deer cavity is actually the same as filet mignon from beef. The shoulders I will typically grind up with some beef suet or "fat" into ground venison. Great for chili and such.