I just don't care for venison steaks or roasts. The tenderloins were saved, they are the only part not ground. I love them with eggs in the morning. Even the back straps were ground, but they were kept separate from the other grinds. They will be used for hamburgers and the other grinds will be used for chili, spaghetti and meat loaf. Anyway, I love the taste of ground venison. More than hamburger. It seems to me that when you grind deer meat, it changes the flavor. And I don't add any fat, suit, or other ground meat to my ground venison. It is kept 100 percent pure. I had a whole batch of grinds go bad on me once. I think it was from the ground pork I mixed with it. I was so tired that evening when I finished cutting up and grinding the meat that I left it in the fridge over night. In the morning when I went to take it down stairs to the basement where the chest freezer was, it had all turned green an smelled bad. I had to throw it all away and will not add anything to my grinds ever again. I think it tastes better pure with nothing added too.