bone in or out

fogducker

fogducker

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when you get your game meat butchered...... do you like some bone left on the meat?especially them loin steaks..or chops what ever you call them..
i find gnawing on the bone,is all part of a great steak:D ..
and no smart arse comments from you,s .......because i like the bone
 
All boned at home, butterfly smaller steaks, burger the neck , and other clippings :)
Game meat can dry out pretty quick, like steaks 3/4 to 1 inch thick. Don't like the idea of a bandsaw running bone marrow through a fine cut of meat. Also remove silver skin.
Also
Tenderloin comes out on dressing (or you loose most of it )
heart, liver are excellent day of the kill eating.(always have a bread bag handy in your pack)
 
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i do all my own deer. completly boneless. i find the bones can carry a strong wild taste, but some people like that.

and as LEVI said, not bone dust in your meat.
 
I do my own too and my wife is crazy for the bones.

No sawing, all de-boned with a knife and bones saved for soup.

I think sometimes she wishes deer were made of all bones.

Last fall I saved the moose legs and washed 'em and skinned 'em and de-horned the hooves and froze those for soup stock too.
 
Levi Garrett said:
All boned at home, butterfly smaller steaks, burger the neck , and other clippings :)
Game meat can dry out pretty quick, like steaks 3/4 to 1 inch thick. Don't like the idea of a bandsaw running bone marrow through a fine cut of meat. Also remove silver skin.
Also
Tenderloin comes out on dressing

x2 it takes some time but well worth it in the end.
Click to expand...
 
I take as much meat off the bone as I can. I use a saw as little as I have to. Small deer I don't use a saw at all! I put the carcase in a special prepared area and let the birds pick em clean and later dispose of em!
 
interesting thread.. The reason being ... with beef or pork even chicken, goat, lamb .. we like to have the "bone in" ... myself with the game I have eaten with bone in ( deer) is quite Yummy. As far as fat trim off as much as needed
 
mommabear said:
interesting thread.. The reason being ... with beef or pork even chicken, goat, lamb .. we like to have the "bone in" ... myself with the game I have eaten with bone in ( deer) is quite Yummy. As far as fat trim off as much as needed
Click to expand...
Oh go on :rolleyes: I figured you for carrots, and bread sticks:D ;)
 
mommabear said:
interesting thread.. The reason being ... with beef or pork even chicken, goat, lamb .. we like to have the "bone in" ... myself with the game I have eaten with bone in ( deer) is quite Yummy. As far as fat trim off as much as needed
Click to expand...

One of the reasons I don't leave bone in, other than the extra work and extra freezer space is that venison steak or chop bones are as sharpe as razor blades! I trim all outside fat off because I think I think that it does nothing to enhance the taste of the meat and in some cases taints the whole cut. I alway leave small amounts of fat that is often wedged between muscle sections. I think that this is a different type of fat and does enhance the flavor of the cut, especially in well fed whitetail.
 
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