What Cuts Can Be Made from the Shoulder of a Deer?

Shoulder Cuts and Grinds

The shoulder of a deer can be divided into several distinct sections for cutting. The chuck roast, typically cut from the upper portion of the shoulder, is best cooked low and slow for tender results. This section can be further broken down into smaller portions for grinding, such as the chuck grind, which is ideal for making burgers, meatballs, or sausages.

To cut the chuck roast, use a sharp knife or meat saw to separate it from the rest of the shoulder. A general guideline is to cut the chuck roast into 2-inch thick steaks or roasts, depending on personal preference. For a chuck grind, cut the meat into 1-inch cubes and grind it through a meat grinder using a coarse plate.

Stew Meat and Cubes

The lower portion of the shoulder, near the blade bone, yields tender and flavorful stew meat. This section can be cut into 1-2 inch cubes, perfect for slow-cooked stews or braises. To cut the stew meat, use a sharp knife to separate the meat from the bone and connective tissue.

For even-sized cubes, use a meat slicer or a sharp knife to cut the meat into uniform pieces. To ensure tender results, it’s essential to cook the stew meat low and slow, using liquid-based cooking methods that break down the connective tissue.

Packaging and Freezer Management

When cutting and packaging the shoulder cuts, it’s essential to consider freezer space and meal planning. Divide the cuts into smaller portions, such as individual steaks or bags of ground meat, to facilitate easy meal planning and freezer management. Label and date each package, and store them in airtight containers or freezer bags to maintain freshness and prevent freezer burn.