Originally Posted by
Champlain Islander
When I butcher my deer or elk I always keep the tender traditional steak cuts for steak, tougher cuts for slow cooking like stew and all the rest goes into the grind used for burger and sausage. No such thing as a tough cut of meat that way. Venison steaks need to be med rare or rare to be tender and juicy. Over cook and you might as well eat shoe leather.
Some of the tougher cuts I will run through the "cuber". That thing was probably the best investment I made next to my higher end grinder in my butchering equipment. Can make steaks from a 7 year old whitetail buck actually edible!