 Deer meat has a thick, heavy silver skin that is usually found on the shank meat or on the front part of the legs. This skin needs to be trimmed off. Here it is found on the loin or back strap. If left on, the silver skin will draw up and won't dissolve when cooked. This will result in tough meat. Some people however still choose to leave it on. Once the silver skin is trimmed from the loin, you can cut it into steaks. There are several ways to do this. It can be left whole or cut into pieces and cooked as a roast. It can also be cut into steaks or butterflied. Here we will use four steaks to be cubed and one to be butterflied. To butterfly a steak, cut part of the way through on the first cut and then cut all the way through on the second cut and open it up. When you cut the meat this way, you have a little bigger steak that you can put on the grill. There's a good chance that your deer processor has not been trimming your meat all these years. If you actually take the time to trim all the meat the way it should be done, you won't get a giant mountain of meat out of a 90 pound buck. The best case is 25-30% of the live weight of the animal and meat after it is processed.