If you look on our website you will find pictures of all the venison cuts we make. All are great if properly prepared. What we do and what I recommend is to make the cut the same way you would make the equivalent cut of beef. And don't overcook it! Use a meat thermometer and cook the muscle meats to 145 - 155 and the ground meat to 160.
    As far as what's the best, rank them the same as beef.

Dave