To tackle the most subjective category, I conducted a blind taste test pitting backstraps and steaks from a 2 1/2-year-old Catskill Mountains buck against ribeye steaks bought from the best butcher shop in south Brooklyn. Ten friends with discriminating palates served as the test panel. Both beef and venison were seasoned evenly and cooked on a charcoal grill to medium rare. The meat was cut to bite-size portions and served on color-coordinated toothpicks (white for venison, black for beef). Venison crushed beef 8 to 2.