there is usually stuff all fat on any of the deer i have shot or been given. if you are lucky, it is on the back and around the ribs. otherwise lean as. i never even get enough fat to render. so.... i have no idea if venison is portioned the same as cattle. you could prob google. i like lumps of meat so after the fillets and the back straps, denver leg i think it is called. the rest, i either steak or chop into smaller pieces. no clues what it is all officially called as i just get the sharp knife and seam bone out the legs and cut. it all tastes good. do you know what type of deer it is?