Ya gotta know your anatomy.
You can slice and cube a sirloin tip into a steak but you still end up with dental floss mixed in with your now mushed steak. Sirloin tips get made into pastrami here.
The loins go to roasts. Sliced top and bottom rounds make nice steaks if you like small boneless venison steaks. Filet off the silverskin first and heed the muscle grain when slicing. No real need to cube them. I usually end up slicing those into jerky myself or making them into pastrami. Eye of round gets crossgrain sliced for stir fry etc. Shanks get canned.
My personal motto is "they're all the best at one thing". If I want a great steak I'm going for a beef cut. If I want great sausage or kielbasa I'm going for pork. Chickens are made for grilling. Venison to me is great pastrami and great jerky, a couple great roasts, a couple small steaks, some ground and a couple canned pints.
And for the record I like canned vegetables. Frozen peas suck.