72 © 2017 2019 WHOLE BONELESS LOINS Approx. 3-4lb Venison loins (aka venison backstraps) include both the ribeye and striploin portions of the meat in a single boneless cut. They make an excellent venison roast, but can also be cut into venison steaks or high-end medallions. BUTCHER INFORMATION: Boneless. Silverskin on. This silvery membrane should be removed prior to cooking. COOKING/PLATING TIPS: Venison loins can be roasted whole (with care to keep them from drying out), or sliced into venison loin steaks or medallions for searing, grilling or broiling. Because venison is so lean, they will cook quickly. MENU TYPE: High Price Point. Venison is most often featured on bistro, French, Spanish, Italian, German & fine dining menus. GROUND 10 x 1lb Lean and tender, with a sweet, clean flavor profile, ground venison can be used in a huge variety of applications from sauces and meatballs to meatloaf & burgers. BUTCHER INFORMATION: Ground from the Shoulder & Neck. Fine grind. 95/5 lean. COOKING/PLATING TIPS: Because ground venison is so very lean, many chefs blend it with other meats and/or pork fat to help it remain moist during cooking. There is another way, however. Mix a heaping tablespoon of instant mashed potato flakes into each pound of ground venison – the starch will help trap & hold the meat’s juices. MENU TYPE: Medium Price Point. Ground venison is traditionally found on European & fine dining menus, but is adaptable to a wide variety of cuisines and makes a great upscale addition to gastropub & steakhouse menus. HINDSHANK OSSO BUCCO Approx. 12-15oz The osso bucco cut is a cross-cut disk of meat and bone from the shank. It’s richly flavorful, but needs to be braised to become tender. Hindshank osso bucco is meatier than foreshank osso bucco, with a better meat-to-bone ratio. BUTCHER INFORMATION: Cross-cut from the hind Leg primal. Bone in. Center cut osso bucco is cut only from the center of the shank for more consistent cut sizes. COOKING/PLATING TIPS: Osso bucco should be braised in flavorful liquid until tender. The braising liquid is typically then simmered down to a sauce consistency for serving. MENU TYPE: Low Price Point. Venison osso bucco is often featured on bistro, French, Spanish, Italian, German & fine dining menus.