Deer - Regular Cut

All cuts are vacuum sealed. Tenderloins packed together. Backstraps can be kept whole, cut in half, cut in thirds, cut in boneless steaks, or cut in to Tomahawk Chops (+$20). Hind legs are deboned and separated in to the 3 main muscle groups. 1 muscle from each hind leg is saved for a roast, and the other 2 are cut in to steaks (All Roasts or All Steaks available upon request). Front shoulders are deboned and ground along with the rest of the trimmings. Add products like bologna, snack sticks, hot dogs, or jerky to your order to turn your trimmings in to ready-to-eat products.