Venison
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What is the proper name of a football roast in venison. I’ve always called it a sirloin or sirloin tip, but i heard the Bearded Butchers call it a round tip. Anyone know? Thanks All.
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Sirloin to me, but I am sure there are different regional variation names on those type of cuts.
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You would think there would only be one name, except for the UK of course. There all messed up. LOL
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Denny O Iowa Team Camo Weber Grills Canning Gardening Cast Iron Regular Contributors Power User Green Mountain Grill Sous Videreplied to ziek on last edited by
ziek I saw that video too but it has always been the sirloin/tip to me.
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processhead Power User Regular Contributors Smoker Build Expert Bowl Choppers Nebraska Veteran Team Camoreplied to ziek on last edited by
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Denny O Iowa Team Camo Weber Grills Canning Gardening Cast Iron Regular Contributors Power User Green Mountain Grill Sous Videreplied to processhead on last edited by
processhead Yep there it is, the sirloin tip!
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cdavis Masterbuilt Canning Kamado Joes Regular Contributors Power User Sous Vide Oklahoma Team Camoreplied to processhead on last edited by cdavis
processhead thanks for that post. I never knew what any of them were called.
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Possum Gardening South Carolina Cast Iron Canning Team Orange Weber Grillsreplied to processhead on last edited by
processhead looking at the actual picture of the meat, where does the sirloin-butt come from? It is not in the chart. I have cleaned/processed well over a 100 deer and sure I have never processed them as a true butcher would (I usually jerky or grind 80% of the deer or more), but looking at this I have come close. You can bet I will have this printed out on the table with me for the next one.
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TexLaw Team Orange PK100 Sous Vide Power User Texas (TX) Regular Contributorsreplied to Possum on last edited by
Possum That looks like the “rump” in the diagram.
I was just about to comment about how those graphics illustrate both what the cuts are called and how different folks call them different things!
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processhead Power User Regular Contributors Smoker Build Expert Bowl Choppers Nebraska Veteran Team Camoreplied to Possum on last edited by processhead
processhead looking at the actual picture of the meat, where does the sirloin-butt come from? It is not in the chart. I have cleaned/processed well over a 100 deer and sure I have never processed them as a true butcher would (I usually jerky or grind 80% of the deer or more), but looking at this I have come close. You can bet I will have this printed out on the table with me for the next one.
Comparing the two charts, I think the sirloin butt and the rump are the same cut. It is a very tender cut, even on a deer.
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Possum Gardening South Carolina Cast Iron Canning Team Orange Weber Grillsreplied to TexLaw on last edited by
TexLaw I was thinking the rump too but questioned myself. Only thing that threw me off is that it appeared they had it laid out on the cutting board to align with where it came from the quarter. But now that I think about it I believe you are probably right.
