Backstrap - sliced to 1 inch medallions tenderloins and eye of round - same. Top round and sirloin - steaks. Bottom round thin sliced on the bias for jerky. Cap depends on condition and age of deer - usually some steaks and some to grind meat. Shoulders on young tender deer go to steaks and some grind meat. shanks - grind meat. Neck - grind meat Shoulders on older deer and most buck 100% grind meat
Grind meat gets to be venison burger, brats. various sausages, and snack sticks. Grind meat gets mixed 2:1 or 3:1 with pork shoulder.
I buy a bunch of pork shoulders when I find them on sale, I make a fair amount of Italian sausage and breakfast sausage 100% pork because that's why pigs were invented.
50-50 venison burger and Italian sausage for meatloaf. Italian sausage, peppers, onions and apples with a nice wine is why cast iron skillets were invented.
