What are the different slices of game?

Like beef cuts, game cuts apply to the type and placement of meat on the deer that is removed for consumption. They include both high quality meat used for steaks and roasts, and lower quality meat used for sausages and some minced meat. Animal meat from the muscle is cut out of the muscle on different parts of the animal's body, which is cut out of the muscle on different parts of the animal's body. Different parts of the deer provide different slices of game and different properties of meat that consumers eat. The neck, back, legs, rumps and ribs provide familiar slices. In general, however, from the ribs to the Rump there is a place where the meat of the highest quality is located, and there is a place where steak and high quality roast cuts come from. Side steaks are flat and rectangular and are often not one person steaks. New York Strips and Tenderloin - also called Filet Mignon in Beef - come from a short loin that is located right behind the ribs. The cutting sirloin is directly behind the short loins bordering with a rum. On average there are roast larger slices of LAGsAnd before steaks and are designed to bake for hours in the oven and therefore their name. The wheels often come more from the area of ​​the hind leg and can be cut in smaller or larger sizes.

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briskets are popular in beef, but are also a cut of game. This cut comes from the chest area of ​​the deer. Briskets are often slowly cooked or grilled.

One of the cuts of game that is usually not found in beef is the backstrap. It comes from the upper part of the back of the deer, and although it is available when buying deer kept on the farm, it is more often a cut found in hunted, wild deer. Backstrap includes some of the lumbar section and provides slices such as lumbar chops, lumbar roast, and roast ribs.

Chuck Meats comes from the front of the shoulder. Bobers shoulder roast, roast clamps and upper blade are common cuts for chuck meat. Chuck is usually considered lessQuality meat that other cuts.

minced meat can be technically made from any part of the deer. Usually, however, the minced meat is made of the clamping section, but can also be made of higher quality cuts. For example, Ground Sirloin is a popular high -quality ground meat.