5 Best Steaks on a Deer Beyond Backstraps and Tenderloins

The top round, or what I like to call the inside round, is easily my favorite steak on a big game animal. As the name implies, the rectangular-shaped muscle can be found on the inside of the hindquarter and is not to be confused with the bottom (or outside) round found on the outside of the leg, which is a little tougher. It is a thick, tender muscle with a long grain line. If you’re having trouble locating where this is, you can refer to the butcher chart in my cookbook, MeatEater’s Wild + Whole: Seasonal Recipes for the Conscious Cook (available here).

There are three main ways I like to prepare it. The first is to cut it crosswise into thick, two-inch steaks to cook any way that you typically enjoy a steak. One of my favorite methods is basted in balsamic glaze and seared over an open flame. Another way is to truss it and cook it whole, either in the oven or by smoking it over low heat. You can also use this muscle to “fake a flank” by butterflying it in half through the center to get two pieces and pounding it out very thin. You can marinate it and sear it over high heat and cut it against the grain for fajitas or carne asada.

Hopefully, I don’t need to tell you where the heart is located, but I do want to emphasize that it’s not a part of the gut pile! It is a working, moving muscle just like the other steaks. The heart is unique in that it doesn’t have any grain lines, which makes its texture different, but it is very tender. It can quickly overcook and taste like iron, which is why I prefer quick cooking methods over high heat to keep the meat pink in the middle.

If you’ve never cleaned a heart before, check out my previous article which inclues a video that shows you exactly how to do it. From there, I like to either cook it as a whole steak and serve it with a whiskey butter sauce, or slice it into thin strips to stir-fry or make kebabs.

Another thick and meaty steak is the sirloin tip. This is the big football muscle located in what would be considered the quadriceps of the leg. It’s technically comprised of three different muscles joined into one, and it wraps around the femur. After removing this muscle from the bone, I trim the silverskin only on the outside top surface. Don’t try to cut out the grain lines running through the center that divide it into three pieces, or it will fall apart into little bitty steaks. And, perhaps more importantly, you’ll lose a lot of soft fat, which makes this particular cut so incredibly juicy and flavorful.

I like to cut it into thick steaks and pan-sear them (and yes—I actually eat all the collageny bits in the middle because they’re so tasty). It’s also an amazing roast to slow-cook in the oven at a low temperature for a rosy red, prime rib-like dish with au jus. It’s a wonderful meal to serve a group of people, or slice it really thin and save the leftovers for a French dip sandwich. For details on that recipe, check out my YouTube video, “How To Roast Your Roast.”

This hidden gem is a cylindrical muscle that is tucked towards the bottom of the hindquarter. I admit that it isn’t quite as tender as the tenderloin, but with the right preparation it can be excellent.

If you have an older deer or a buck that is a little tougher than typical deer, I recommend either pan-roasting or reverse searing. The hot sear provides all the flavor, while the low heat cooks the meat gently so that it remains tender and juicy. If you happen to have a younger deer or a tender doe, try butterflying it open, stuffing with garlicky mushrooms, tying it closed with twine, and pan-searing it to cook it through. It’s incredible with a quick pan sauce of cognac and butter.

The flat iron comes from the shoulder of the animal, particularly the wide muscle right on top of the blade. It has a really thick tissue that runs straight through the middle. The best way to get it out is to dig the edge of a very sharp knife into the meat until you hit the tendon, then tilt it at an angle and slide the knife up the tendon, almost like you’re filleting a fish. Then repeat it on the other side. Each shoulder will yield two steaks, which can be quite small, so it’s best to use on a bigger-bodied animal like an elk or mule deer.

The flat iron is very tender, but because it’s thin, it’s best cooked hot and fast. I love crusting it with a coffee rub and serving it with eggs for breakfast, and it’s delicious in an open-faced steak sandwich.

Lastly, I feel that this article wouldn’t be complete without giving an honorable mention to the tri-tip, the triangular-shaped muscle that sits at the very top of the leg. It’s encased in very tough silverskin, and every bit of it has to be removed. On smaller animals like white-tailed deer or pronghorn, you won’t be left with much meat to work with, but on an elk…this is prime steak meat! You can marinate it with a lemon-garlic marinade and sear it over the grill for a delicious meal.

Hopefully, I’ve convinced you that these cuts aren’t just for grinding. Each one can stand on its own as a tasty steak option. So the next time you’re processing a deer, elk, or pronghorn, don’t just settle for the obvious; try these underrated cuts and impress your family or hunting buddies with something truly special!