Product Information      If you enjoy the taste of venison, farm raised venison is available to you all year round, not just during hunting season.       Venison cuts are quite similar to beef cuts. You can obtain ground venison, various cuts of steak, roasts, sausage, and stew meat. We have also made available to you our own delicious mince meat. Our mince meat is made with 100% venison, and does not contain suet or other types of meat.      Because venison is so lean, it must be cooked quickly over high heat. For best results, cooked venison should be pink in color.      When you need to serve venison to someone who prefers well-done, marinating the meat in your favorite sauce will help keep the meat deliciously tender.      All of our venison products are vacuum-sealed and frozen to ensure the best possible product for our customers. VENISON STEAK IN MARINADE: Easy-to prepare 11-oz venison steaks freshly prepared and frozen in your choice of 3 popular marinades: Traditional Steakhouse, Tangy Teriyaki, and Mesquite-Accented VENISON DENVER LEG: A venison hind leg broken into five muscles (top round, bottom round, eye of the round, sirloin and face), completely cleaned of fat, silver skin and connective tissues, then vacuum-sealed into five separate bags and all five bags vacuum-sealed into one big bag before freezing. Packages are easily separated for individual use. Each leg weighs between 10 and 12 pounds. The muscles can be cut into steaks or used as roasts, medallions or kabobs. LOIN (Boneless): Single strip Piece size:  approximately 2 pounds (1 ¾ - 2 ¼ ) each piece will be approximately 10" long and 4" wide Packaging:  individual loin per pack BONELESS LOIN FILETS: Filets from the loin Piece size:  6 ounce pieces Packaging:  6 pieces per package WHOLE TENDERLOIN: Single strip Piece size:  average weight 1 1/4 pounds (1-11/2 lbs.) - each piece will be approximately 12" - 14" long and 3" wide Packaging:  individual tenderloin per package 10 RIB RACK: 10 rib loin cut with chine bone trimmed completely off and ribs left approximately 4 inches long with meat on. Piece size:  4 pounds (3 ½ - 4 ½ ) Packaging:  individually packaged TOP ROUND / SIRLOIN STEAKS: Cut one inch thick from the hind quarter. Piece size:  6 - 8 ounce pieces Packaging:  2 pounds per order MEDALLIONS: One-inch thick uniform pieces about 2 inches in diameter cut from the eye of the round Piece size:  2 - 3 ounces each Packaging:  12 pieces per package (approximately 2 pounds) BONELESS SHOULDER ROAST: Cut from the front shoulder, rolled and tied Piece size:  3.5 pounds each (approximately) Packaging:  one per pack VENISON MINCEMEAT: Made mostly from the neck meat along with apples, raisins and other ingredients. Piece size:  Canned in 26 oz. jars Lot Size:  2 jars per order GROUND VENISON PATTIES: All from trim that has been ground three times Piece size: 4 ounces Packaging: 4 to a pack 1pound per bag vacuum-sealed Lot Size: 3 packages per order