For me, venison shoulder goes for small roasts and (very good) stew meat.
That is what I use the shoulders for (stew meat) except I use the better parts after boning for jerky. That is probably where my flatiron steak ends up. In fact, all of my deer is boned out and the muscles separated and frozen whole. I cut individual steaks at cooking time. I put some pieces from all over into one pile for jerky. I think the best stew meat comes from the neck. miles
