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If you never had you should.Takes a little work.but omg.Most butchers never offer,they give you  your tenderloin,backstrap in butterfly steak if your lucky.I made my own before internet,ran a sawzall down the backbone while it's hanging,saw the front shoulder off in front of the first rib,saw the backbone from the hind legs.Now take a half cage on to band saw between each rib or a cleaver and hammer at the back bone to separate,hit it Hard!Bone appetite!

Edited by hunterbob1
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I grew up eating deer chops all the time.  We had a commercial meat saw so once the head and hind quarters were off we would run it down the spine to cut it in half then turn and cut at 1 inch”.  My Uncle Pete would always say “ hey kid if ya do it this way theres no need for utensils!”  Cause they came with their own little handle.  Nothing  better than lightly marinated (olive oil,couple squirts Franks red hot,  fresh garlic, salt and pepper) on the grill- I could eat 20!

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I agree. When my Father and I butchered our deer, we made chops. It's much better on the bone than off. I asked my current butcher if he can do it but he said he is not set up for it at this time. I'll keep asking. 

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My favorite way by far.   Roeche the butcher in whitehouse station still offers this option. Most butchers I’ve been too don’t offer it. 

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I've done few that way myself. It's a nice touch with the different cut

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when I first started butchering my deer I made bone in chops, now it's all boneless. Takes up less space in the freezer and you don't have to worry about the bone piercing the packaging.

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1 hour ago, Lphunsjr said:

Id like to see the finished product

 

stock-photo-dear-meat-77038708.jpg

 

barbecue-rack-venison-potatoes-vegetable-450w-658915366.jpg

Edited by hunterbob1
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