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#6492091 - 10/12/16 09:55 AM Venison chops instead of traditional backstrap cut
SouthWestIron Offline
Veteran Tracker

Registered: 10/25/11
Posts: 2304
Loc: Texas
Always done all my own processing and usually just take the straps in the traditional way. Anyone ever done the venison chop thing? Advantage to doing so other than the visual appearance?

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#6492127 - 10/12/16 10:12 AM Re: Venison chops instead of traditional backstrap cut [Re: SouthWestIron]
bill oxner Online   content
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Registered: 11/03/09
Posts: 42804
Loc: Katy-Fulshear
I don't think there is any advantage. The disadvantage is that you might miss the tenderloin all together. I like to have my tenderloin separately.
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#6492246 - 10/12/16 11:22 AM Re: Venison chops instead of traditional backstrap cut [Re: SouthWestIron]
redchevy Offline
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Registered: 10/25/04
Posts: 26986
Loc: Texas
I like not having the bone. You don't need a saw and easier packing.
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#6492327 - 10/12/16 12:19 PM Re: Venison chops instead of traditional backstrap cut [Re: SouthWestIron]
SapperTitan Online   content
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Registered: 11/17/10
Posts: 23337
Loc: Killeen/Ft Hood, TX
Check with TexFlip I think he does axis chops
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#6493255 - 10/12/16 10:13 PM Re: Venison chops instead of traditional backstrap cut [Re: SouthWestIron]
QuitShootinYoungBucks Online   content
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Registered: 11/01/12
Posts: 8333
Loc: Lubbock, TX
Chops are a pain, stick with pulling it whole.
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#6495448 - 10/14/16 02:47 PM Re: Venison chops instead of traditional backstrap cut [Re: SouthWestIron]
kmon1 Online   content
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Registered: 09/27/06
Posts: 22473
Loc: Texas
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.
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#6499361 - 10/17/16 02:28 PM Re: Venison chops instead of traditional backstrap cut [Re: SouthWestIron]
deewayne2003 Offline


Registered: 03/19/09
Posts: 4299
Its a whole lot easier to do chops if you have a saw-zaw with a bone blade.

If your just frying it I say take them out boneless, if your grilling them I like to do chops because once you get good grill marks on one side you can let the bone side take the heat until its done to your liking.

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#6501258 - 10/18/16 04:34 PM Re: Venison chops instead of traditional backstrap cut [Re: kmon1]
SouthWestIron Offline
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Registered: 10/25/11
Posts: 2304
Loc: Texas
Originally Posted By: kmon1
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.

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#6542245 - 11/13/16 09:01 PM Re: Venison chops instead of traditional backstrap cut [Re: SouthWestIron]
okiehuntr Online   content
Tracker

Registered: 07/09/08
Posts: 806
Loc: SE Oklahoma
I really enjoy bone in NY's and rib eyes (beef) but it makes no difference or sense with venison, plus I would never, ever leave a bone in and freeze.
okiehuntr

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