73 © 2017 2019 FLANK STEAKS Approx. 4-5oz Flank steaks are a thin, wide cut with prominent muscle grain. They absorb marinades well and offer great flavor, but have a chewier texture than the top-shelf cuts. BUTCHER INFORMATION: Cut from the Plate (Belly) primal. Cleaned of surface fat. COOKING/PLATING TIPS: Venison flank steaks can be cooked using dry heat methods like grilling or searing, but they can also be braised instead. Thinly slice against the grain or braise for optimal tenderness. Because venison is so lean, this cut will cook quickly. MENU TYPE: Low to Medium Price Point. Venison is commonly featured on bistro, French, Spanish, Italian, German & fine dining menus. BONELESS SHOULDERS Approx. 10lb Venison shoulders are a lean cut that does a lot of work during the deer’s lifetime. This makes them less tender, but more affordable & very flavorful – an excellent choice for braising. BUTCHER INFORMATION: Cut from the Shoulder primal. Boneless. COOKING/PLATING TIPS: Venison shoulder meat should be slow cooked for optimal tenderness. It is most commonly braised or cut into stew meat, but can also be ground. MENU TYPE: Low to Medium Price Point. Venison is frequently featured on bistro, French, Spanish, Italian, German & fine dining menus.