Basically, you have four major cuts of meat consisting of the sirloin tip, back loin (back straps), front shoulder, and back ham section. The back ham portion of the deer includes the top round, bottom round, sirloin, and eye round. A lot of this meat can be cut into juicy steaks instead of grinding it into hamburger. According to Harp, the key is to trim away the silver seam and fat from the meat before butterfly cutting it into steaks. Simply square both ends of the meat and cut almost all the through before stepping over and cutting all the way through the steak for a butterfly cut.