Penn State University has a general guide to basic cuts of venison. Consumers may choose to cut their venison other ways. But the bottom line, food safety is important regardless of the fabrication methods used.
As with other animal meats, venison can have foodborne pathogens. Be sure that ground venison is cooked to an internal temperature of 160°F.
It is not recommended to trim venison meat away from the ribcage (between ribs) due to possible pathogen contamination in the carcass cavity.
Lean round cuts are best for making whole-muscle jerky. When making any meat jerky, the cuts of meat must be heated to 165°F. Underheated jerky can lead to foodborne illness. Learn more in the publication Dry Meat Safely at Home.
