A deer cut sheet is the instruction form that tells your processor exactly how to turn your venison into steaks, roasts, ground, and sausage, and filling it out well is how you avoid waste and get the cuts you actually cook. Walk in with a plan and drop-off takes two minutes.
Know the main parts of a deer
| Part | Best used for |
|---|---|
| Backstraps (loin) | Premium steaks or roasts - keep whole |
| Tenderloins | The most tender cut - keep whole |
| Hindquarters | Steaks, roasts, or jerky |
| Shoulders / front legs | Roasts or ground |
| Neck and trim | Ground venison, sausage, jerky |
| Ribs | Ribs, or trim to ground |
Decisions to make on the sheet
- Steak thickness (commonly 3/4 to 1 inch).
- Roast size for your household.
- Ground ratio and whether to add pork or beef fat (often ~10-20%).
- Specialty items: summer sausage, snack sticks, brats, jerky - priced per pound.
- Package size (1 lb ground packs, steaks per pack) to match how you cook.
A simple starter plan
If you are unsure: keep backstraps and tenderloins whole, cut hindquarters into steaks and a couple of roasts, and grind the shoulders, neck, and trim with a little added fat. It is a flexible, low-waste plan that works for most kitchens. For more on the service itself, see what deer processing involves.
Find a deer processor: Find verified shops, processors, and farms near you on the Butcher Bud directory.
Last verified: July 2026 by the Butcher Bud editorial team. Ranges are typical; your processor or farm will quote exact figures. Regulations vary by state - confirm locally.