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The back straps are also packaged the same way as the steaks. The front legs are then put into a large machine that grinds the meat. The ground meat is then packaged directly from the machine into one pound bags. The other cuts are primarily the same as a normal cut, with a few minor differences. The primary alterations are done with the back legs...

The primary alterations are done with the back legs.

The back legs are deboned and cut into boneless steaks. Many people enjoy these instead of steaks because the bone marrow can't be tasted. The last option is stew meat. This is when the meat from the back legs are chopped into one inch cubes so that the customer can make stew with the venison...

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