In recent years, the interest in venison and organic food has increased. This is a result of the increased awareness of the impact of nutrition on health and is also associated with the dissemination of information about the harmful effects of some components of mass-produced food and about epidemics that have affected farm animals in recent years. The aim of this study was to compare the meat quality of loin and leg cuts from red deer kept in the organic farm system. The animal housing and feeding system complied with the Organic Agriculture Act and EU Regulation 2018/848. Six hinds and six stags of the same age and body weight of 150 kg ± 5.2 kg were randomly selected for the study. Leg and loin samples were taken to assess the quality of the meat. The meat quality was assessed using standard methods. The data were analyzed using the Statistica program. Two-factor analysis of variance was used to compare differences between mean values. The differences were considered statistically significant at p<0.05. The loin had a higher cholesterol content than the leg. There were no significant differences in the content of protein, fat, saturated fatty acids, and polyunsaturated fatty acids between the analyzed cuts. The loin was characterized by a significantly higher content of zinc and iron and a lower content of calcium and magnesium, compared to the leg. Compared to the meat of the females, the meat from the male red deer had a significantly higher iron content. The content of components determined in meat provides information about the similarities and differences in the chemical profile of important culinary elements in venison. This knowledge can help in the selection of cuts with high nutritional value and pro-health properties, meeting the requirements of the prevention of lifestyle diseases.