We grind probably 60%+. Last year I dug out a package of "stew meat" taken from "less desirable" back and front shoulder parts and used an immersion sous vied cooker (about 125.00) 135 degrees for 4 hours and then a fast sear in a cast iron pan. Unbelievably good.

Put toothpicks in the chunks and serve with horseradish/mayo dipping sauce. We plan to shoot and process more deer this year specifically because of how well sous vie turns any well trimmed venison into prime cuts.

My wife and I can have a deer broken down into quarters loosely wrapped and stashed in the refrigerator to age in less than an hour. The trimming cutting and wrapping takes way longer. That part goes much better if you can recruit helpers....

Please don't feed the trolls!