markm Posted June 6, 2018 Report Share Posted June 6, 2018 Hi. Just wondering if these venison cut names are correct in the uk. Not sure if the hind leg should be haunch? Quote Link to comment Share on other sites More sharing options...
Dougy Posted June 6, 2018 Report Share Posted June 6, 2018 J You 're correct re, back leg. All others are good enough. Probably loin to backstrap, you will find that there are slight variations up and down the country. Quote Link to comment Share on other sites More sharing options...
KB1 Posted June 6, 2018 Report Share Posted June 6, 2018 Sounds about right. Start at the neck, work your way down to the shoulder, then the leg……. just has to end with a "Shank"? Same for the back end. From the rump, down onto the leg…… just has to end with a "Shank"? Purely working of the diagram above of course? Quote Link to comment Share on other sites More sharing options...
ClemFandango Posted June 7, 2018 Report Share Posted June 7, 2018 I'd call the loin the saddle. Quote Link to comment Share on other sites More sharing options...
scotslad Posted June 7, 2018 Report Share Posted June 7, 2018 Also the tender loin (or fillets) is wot i call the 2 small cuts on the inside of spine towards the back end. On the front leg i usually just have a shoulder cut and no leg cut (usually just debone the shoulder blade so end up with a rolled roasting joint) Also if u break the back leg down into different muscle groups u get another 6? cuts of meat, 1 of those cuts is called the rump, only really worth doing on larger deer but well worth it, get some nice cuts and some tender meat in there, esp the salmon fillet which is realy tender. Quote Link to comment Share on other sites More sharing options...
Dougy Posted June 7, 2018 Report Share Posted June 7, 2018 25 minutes ago, scotslad said: Also if u break the back leg down into different muscle groups u get another 6? cuts of meat, 1 of those cuts is called the rump, only really worth doing on larger deer but well worth it, get some nice cuts and some tender meat in there, esp the salmon fillet which is realy tender. Come on Scots ?your just confusing the chap now,,, "salmon" off a Deer Suprised you dont mention LMC too. (Leg of Mutton cut) Quote Link to comment Share on other sites More sharing options...
Hendrix's rifle Posted June 7, 2018 Report Share Posted June 7, 2018 58 minutes ago, scotslad said: Also the tender loin (or fillets) is wot i call the 2 small cuts on the inside of spine towards the back end. On the front leg i usually just have a shoulder cut and no leg cut (usually just debone the shoulder blade so end up with a rolled roasting joint) Also if u break the back leg down into different muscle groups u get another 6? cuts of meat, 1 of those cuts is called the rump, only really worth doing on larger deer but well worth it, get some nice cuts and some tender meat in there, esp the salmon fillet which is realy tender. +1, loin I call backstrap and the salmon fillet is lovely! Quote Link to comment Share on other sites More sharing options...
scotslad Posted June 7, 2018 Report Share Posted June 7, 2018 (edited) 2 hours ago, Dougy said: Come on Scots ?your just confusing the chap now,,, "salmon" off a Deer Suprised you dont mention LMC too. (Leg of Mutton cut) Wots the leg of mutton cut, dougy? Must admit don't think i've heard of that 1 Also i never really bother much with the neck cut, i take the loin/backstraps up as far as i can but never think u get much at front of neck, usually gets feed to dogs along with the rest of carcas/head and feet Ps I'm sure there used to be a not bad guide for basic butchery in the SNH Best practice guidlinges that named all the different cuts when u split the rear huanch Edited June 7, 2018 by scotslad Quote Link to comment Share on other sites More sharing options...
Dougy Posted June 7, 2018 Report Share Posted June 7, 2018 It's off the fore 1/4 next to the blade, slow roast or cut into steaks as a braising steak, some unscrupulous people sell it at top wack price as topside. A little story for you. Went into a Chinese once and ordered a black peppered fillet. Lol I got a slice of topside covered in pepper sauce. Oh dear they dropped a clanger. I laughed when they came to ask me if all was OK when they saw me looking at the steak beneath the sauce. Ended up with a free meal and 2 bottles of wine, a silly amount of apologies and an invite for another meal for 2. The fools didn't realise they got their meat from us. Lol Quote Link to comment Share on other sites More sharing options...
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