Gosh you guys are killing me! I need to dig through the freezer and find something I can use! I never save any hind end roasts like that. They all get sliced into fat steaks. Shoulders and necks go into roasts 
I’ve decided when I butcher my next animal, all cuts are staying large. I always cut everything into steaks and then wrap and freeze. I’ll cut my deer back straps in half, sirloins whole and maybe keep the rounds together. You can always cut steaks after they defrost a bit. There’s just too many good recipes out there to pigeon hole yourself with pre-cut steaks!!!
Elk will be a little trickier since we divide them up between 3 of us but I think it can equal out.
