guide to venison cuts

venison flank steaks

venison flank steak
venison flank section

Venison flanks are a small, flavorful, thin cut that is typically cooked quickly with dry heat (seared or grilled). The muscle has a very prominent grain that gives it a chewier texture. The meat should be thinly sliced against this grain prior to serving on order to break the muscle fibers down for a more tender result.

Applications: Grill or Sear, Slice against the Grain.



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