The higher platform because it is in a higher place and it takes more energy to pull down.
When the venison loin is left attached to the backbone the cut is called SADDLE.
Venison is used to describe the meat of a deer or an antelope. There are different types of cuts when butchering a deer. For instance, there is back strap cut, tenderloin cut, medallion cut, etc.
Answer:
it is the one you have selected, (C)
Explanation:
