Well as far as meat products goes . Down where I live it's like 85% sausage and the they'll pop out the back straps . That's really it. No steaks , no ribs , no roasts , no hams ect ..kill it pop the back straps , cut the rest up mix with pork and make sausage ..... actually that's with most larger game now that I think of it ...Even mentioning doing something else will get you some really odd looks and head shakes lol. Talking to guys here in South West TX apparently it's a lot of fajita meat and the like . So guess it's a regional thing so what's the usual for where y'all live .

Really depends.

Might do one in all jerky, make some different types of sausage with some. Scrapple, grind. Whole back straps, roasts, steaks, always keep the shanks. Neck roasts, pastrami, shoulder roasts. Really depends on what you like eating. I wouldn’t want to eat just sausage and grind. That would get old.

Venison fajitas sound good.
Now I could go with brats, sweet and Italian sausage and some breakfast sausage. Also like summer sausage, jerky and snack sticks.

Around here, folks just cut their deer up however they want. Not really a regional thing that I know of.

I’ve been known to cut the tenderloins and backstraps out and grind the rest to make whatever I’m feeling like.

It’s really endless the options you have.

If you don’t like roasts or steaks, why would you save those? Just cut your deer up how you want.

Cut out the loins. usually get 4 or 5 good roasts. They the rest in ground in to burger with about 10% beef fat.
Can make summer sausage or snack sticks out of the burger.

Like to take a roast and dice it up real fine and make pour mans burnt ends - fantastic eating.

I do loins and tenderloins into steaks and Grind the rest for jerky, sausage, bologna, Salami all of which is mixed with beef and pork. Just did 10 # of bologna and summer sausage today.

We like making chops from the backs, round steaks from the hinds, stew meat from the neck, the rest gets ground. The chops and round steaks are packaged bone in. The flavor is worth it.

I cube every piece I can cube....then vacuum seal in family size packs, and freeze.

I keep the large cubed pieces seperate from the small pieces as the large ones are great on the grill or to make venison wraps. Small pieces are for fyring, gravy making, etc.

Save the loins to grill, thin slice the rear quarters for jerky, grind the rest for bologna, summer sausage and meat sticks. Do it all myself.

Dependa. I will cut up the hams for fry meat, grind up some for burger, straps and tenderloin are steaks or fried. No ribs. Neck meat gets ground.

I might make hot dogs from some, if I get any this season.

Outer/inner loins. Take some of the bigger muscle groups in hind quarters and run through slicer for jerky of fajitas meat. The rest either is ground for sausage or cubed and canned.

Like the summer sausage program. Never worked through it.
We make brats and sweet / hot Italian sausage. This will be the off year from that program. We like to alternate every other year. It’s becoming difficult as the kids in the house is growing up and moving out. Mamma and I prefer the steaks and chops.

We've canned the last few.
I'd like to try the sausage.

I've cooked a whole deer Hawaiian style on a hog roaster, to steak out the loins/pull 2 roasts and make jerky and sausage out of the rest. Slice up the hanging tenders, microwave in butter eat on saltine crackers, great snack while butchering. I would rather have a fresh venison steak than one that's been frozen more than a couple weeks(even vacuum bagged.

Chislic is popular here thumb size pieces breaded sometimes egged first then seared in hot cast iron pan oil or put in a deep fryer. The idea is to seal in the little moisture deer meat has so it’s not cooked very long. Breading that folks buy in other places in small boxes is replaced with 5 pound commercial restaurant size boxes in the grocery stores.

@Pancover, when I get a bambi we cook it whole. I would rather eat the game as soon as possible. It makes the seasonal harvest better for fish and game when you crave it.

I cube as much as I can then grind the rest except for the back straps and tenderloin. I’ll cut some into chunks for stew meat too. Sometimes make jerky or summer sausage. I used to keep roasts whole and then I could slice them thin as needed, but don’t do it much anymore.

Most folks around me just grind or make sausage it seems

Depends. Did I shoot an elk or bear this year, what is left in the freezer? Burger is most important. I add 10% beef or pork fat and need about 50 lbs. Steaks and chops are next out of backstraps and hind quarters, ten to 13 lbs. of stew meat, roasts from the front shoulder We like the ribs. Scraps go to burger or mixed with bear for smokies.







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We jar a bit up, also. Makes for a quick stroganoff dinner or sandwich spread.

Keep in mind, our Sitka Blacktail yield ~45# of meat, per adult unit.

We cut steaks and a few roasts, maybe a few pounds of stew meat, everything else is ground for burger. If we kill a bear first, we save roasts from it and grind all the deer roasts.