For a slow braise, grab a tougher cut – the chuck, shank, or even the round. Those pieces have a lot of connective tissue that turns tender when you let them cook low and slow. For a quick sear, go for the tender spots – the loin, ribeye, or a little piece of sirloin. Those stay juicy if you only need a short, high‑heat finish. When you’re out hunting, pick the cut before you even bring the deer back. Spot a bigger, older animal and it’ll have a heavier shoulder and thicker shanks – perfect for braising. A younger, lighter animal will have a slimmer back and more of that tender loin. If you can identify the muscle groups in the field – the shoulder blade, the back, the hindquarters – you’ll know right away which part is best for slow cooking and which is best for a quick sear. That way you’re already planning the dish as soon as you take the shot.