How to Butcher Bone-in Venison Chops


How to Butcher Bone-in Venison Chops

When it comes to butchering a deer, there are many ways to do about it. And although I have never done up a deer in the way this guy does, it’s worth a look at the very least.

I’ve always just taken out the backstrap whole, but this video shows how to cut it into bone-in steaks or chops instead.

To begin with, this guy is using a huge knife for this job. Something smaller has always been a lot more handy for me on the 60+ deer that I’ve cut up, but he seems to be used to it. I’m mentioning it so inexperienced folks don’t think they need to rush out and get a big ol’ knife.

He first carves off part of the backstrap. I generally go higher (up behind the hams a bit) myself.

Why do people feel the need to add background music to videos? It’s pretty much worthless — except when someone is also talking. Then it’s worse than worthless, because it interferes with what you’re trying to hear. But I digress.

Then he saws down the ribcage using a miter box saw. I would recommend using two hands, but perhaps he thought that would obstruct the video camera.

A few steps later he’s removed a hunk from the deer and headed inside to the cutting board, where he trims away tough sinew as well as way too much of the fat. I’m not sure why he feels the need to remove every trace of fat from a chop that’s going to cook up dry anyhow because it’s so lean.

Am I the only one who laughs at the idea that “two or three” of these would be enough for a hungry man?

Anyhow, enjoy.

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