Steak and kebab meat mostly come from the loins, tenderloins, and hindquarters of a deer. The loins and rounds – especially – are large, whole muscles that have no silver skin in them. The backstraps obviously make great steaks, but on a young deer or doe, you can get equally delicious meat from the hindquarters.
For the best-tasting steaks, shoot for medium-rare. But in other cases, internal temperatures will vary.