Farmer's Fallow Deer           9611 South 295^th West
        Viola, Ks 67149
        (620)584-6634 or 584-6635

Venison Cuts

    All of our cuts are vacuum-sealed and flash frozen to ensure the best cuts we can possible produce for our customers.  Customer satisfaction is guaranteed.

Loin (Whole, Boneless) - This cut of venison is considered a delicacy. It is delightful in flavor and tenderness and easy to prepare.  This cut is removed from the saddle, bones removed and trimmed to perfection.

Medallions - Steaks cuts from the loin, about 2 oz pieces, 4 per package. 

Fillet - Also know as whole tenderloin, this is a very tender cut.  It is considered to be one of the choicest cuts.  (2 fillets approximately 4 oz each)

Denver Leg - A  venison hind leg broken into four muscles (top round, bottom round, thick flank and eye of the round), completely cleaned of fat and connective tissues, then vacuum-sealed.  The muscles can be cut into steaks or used as roasts, medallions or kabobs.

Saddle - This cut is a premium cut.  It is a 11- 12 rib saddle that contains the whole double loin and fillet both completely intact.

Ground Venison - Our ground venison is very lean.  It is great for burgers, meatloaf, or any recipes where you would normally use ground beef.  This comes in one pound package.

Venison Patties - Ground venison that has already been formed into patties.  They come in 4 to a package in a one pound package.

Minute Steaks - Venison steaks that have been tenderized and may be prepared just like beef minute steaks.

Osso Buco - Also know as shank steaks, these steaks are cut from the hind leg of the deer.  This is a popular cut served in restaurants, but is very good for home use as well.  

Sirloin Tip Roast - This is a boneless roast cut from the thick flank (knuckle).  

Top Round Roast - This roast is cut from the hind leg.

Round Steak - This steak is cut from the hind leg.

Chuck Roast - This roast is cut from the front shoulder and usually has a bone.

Arm Roast - This roast is cut from the front shoulder and usually has a bone.

Soup Bone- These come from the neck, lower front and back legs.  These are great for making soup and stock.

Stew Meat - A wonderful meat for healthy and flavorful soups, stew, braised recipes or any recipe that allows slow, moist  preparation.  This venison comes from the neck and shoulder.  It is trimmed and cut into cubes 1" - 1 1/2" in diameter.

Summer Sausage - Our summer sausage is unique, not too spicy but not too mild either.  It is made from 100% venison, making it very lean.  It comes in a 12 oz chub.

Summer Sausage Stick -  This product is the same as our 12 oz summer sausage chubs just made into 1 oz snack  sticks.                 

Jerky (chopped & formed) - This product is uses the same as spices our summer sausage.  The venison gets chopped into small pieces then formed into thin strips.  Some of our customers find this form of jerky easier to chew than our whole muscle jerky.  This is packaged in 1 oz strips.

Jerky (Whole Muscle) - This is made from a whole strip of venison carefully trimmed and cured. This comes in 4 oz and 8 oz packages and 1/2 oz strips.

Canned Venison - Our canned venison is pieces of lean venison that is pressure canned, thus fully cooked.  It can be used the same way you use any roast.  For example , it can be made into sandwich spreads, or heat the meat and broth and served them over rice or noodles.  Either way it is very good.  The jars contain 14 oz. of venison and the jars themselves are reusable canning jars.

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