I did the chops thing for a while and still do on occasion but not tat often anymore. One or two deer a year I will pull the backstrap to where the ribs start and make bone in ribeye like cuts out of the rest of the strap.
Something about that meat next to the bone is good.
That is one thing about processing your own deer, you can make the cuts how you want them.
I haven't paid to have one processed yet. I think I'm going to give the chops a try. Not sure really how to do it other than cut the rib cage halfway horizontal. I think I can figure it out though.