Cutting Tips

 

 

The table below provides a guide on the Cervena cuts available and the weights of the packs:

 

Name            Lbs. Elk      Lbs. Red Deer    Avg. Yield    Usage

Tenderloin        2.5                  1.5       95-96%     Medallions, noisettes

Striploin      5.0-8.0                  3.5       90-93%     Steaks, medallions, roasts

Shortloin           3.0           1.5-2.00         100%     Steaks, medallions, roasts

Racks         3.0-4.5           1.5-2.50           75%     Roasts, chops or cutlets

Saddle    15.0-25.0          10.0-15.0           50%     All of the above

Denver Leg          20               10            85%     Roasts or medallions
                                                            12%     Usable trim
Bone-in leg          30               15            60%     Roasts or medallions
                                                            10%     Usable trim
Osso Buco             3              1.5           100%     Slow cooking and braising

 

 

 

Chef Graham Brown gives instructions for cutting Cervena into resutant classified cuts in the following live demonstrations:


Venison Silverside, or Bottom Round

Venison Knuckle

Venison Rump

Venison Topside or Top Round