Saddle (rack and loin)
The saddle contains the prime cuts of venison including the rack, loin, fillet and medallions. The rack can be bought as a whole or cut into cutlets.
Haunch
This is a prime cut and can be sold as a whole haunch (with or without bone) or a roasting joint but is usually cut into steaks. You will get topside, silverside and thick flank from this part.
Shoulder
This part is often boned and rolled so it can be stuffed and braised. It can also be sold diced for stewing or casseroles.
Flank
This is normally cut into stewing steak and used for braising in casseroles and stews.
Neck
This cut is mostly used for mince.
Shank/Osso Busso
This cut is suitable for long slow cooking.
