Whitetail Sirloin Butt Roast sirloin steaks but also makes an excellent roast. Roast sizes vary widely to work for any sized meal..75 to 2 lb. each.Order by the pound.

Whitetail Strip Loin is the complete Strip Loin roast. New York Strip steaks are cut from the this cut. The Strip Loin can be oven roasted or individual steaks can be cut and grilled. These are sometimes curled for easier shipping..75 to 1.5 lb. each.Order by the pound.

Whitetail Saddle is a unique cut. it is a bone-in-joint that can be further cut down into racks or chops. It can also be boned out into a loin. It can also be roasted completely for a truly impressive presentation.6 to 7 pounds.Order by the pound.

Whitetail New York Strips are cut from the strip loin. These are also called KC Strips.~ .5 lbs. each.Order by the pound.

Whitetail Backstrap is often considered the best cut of a deer. It is often cut into Ribeyes or Strip Loins. These are often curled for easier shipping.1 to 2 lbs.Order by the pound.

Whitetail Whole Ribeye Loin Roast is a finely textured roast from the rib primal. Ribeye steaks are cut from this roast. Venison ribeyes are typically not as heavily marbled as a beef ribeyes. These are also called Boneless Prime Rib or Boneless Rib Roast.1 to 3 lbs. each loin.Order by the pound.

Whitetail Tenderloin Tips are the ends of the tenderloin too small for filets. They are just as tender and flavorful and are excellent for stir-fry or for the center of plate for a special presentation.1lb. packs.Order by the pound.

Whitetail Whole Tenderloin is the most tender cut of the deer. Filet mignon steaks are cut from the tenderloin. Sometimes curled for easier shipping.0.4 to 1 lb. each.  Very petite.Order by the pound.