71 © 2017 2019 BONELESS STRIPLOINS Approx. 16-20oz Venison striploins can either be cooked whole or cut into medallions. This cut is very consistent and well-cleaned for full yield. BUTCHER INFORMATION: 100% yield, cleaned to 0x0. All silverskin has been trimmed and all bones removed. COOKING/PLATING TIPS: Tender cuts of venison are traditionally only cooked to rare or medium-rare. Many chefs cut venison striploins into medallions for easier portioning and reduced cooking time. Venison striploins also make an excellent Carpaccio. MENU TYPE: High Price Point. Venison appears on French, German, Spanish, and Italian menus and in steakhouses and fine dining restaurants. DENVER LEGS Approx. 10lb The Denver leg is a venison hind leg that has deboned and separated into its component muscles. BUTCHER INFORMATION: Each case contains a single hind Leg separated into 8 muscles. Boneless. Fully denuded. COOKING/PLATING TIPS: Each muscle can be roasted whole or cut into medallions, steaks or smaller pieces for stir-fries and kebabs depending on the chef’s need. They can be pan-fried, roasted, or grilled. MENU TYPE: Medium Price Point. Venison appears on French, German, Spanish, and Italian menus as well as those of steakhouses & fine dining restaurants. STEW MEAT Approx. 2 x 5lb One of the most affordable ways to put venison on the menu, stew meat can be used in a variety of stewed and braised dishes. Perfect for fall & winter menus. BUTCHER INFORMATION: Cut from the Shoulder primal. COOKING/PLATING TIPS: Venison stew meat is best used in braised or stewed dishes. When slow cooked using moist cooking methods it becomes tender and intensely flavorful. MENU TYPE: Low to Medium Price Point. Venison appears on French, German, Spanish and Italian menus as well as those of steakhouses & fine dining restaurants.