Any of you DIY deer processors out there cut the chops with the bone left in or do leg steaks from the hind quarter? If so, is there a taste difference? Watched a ytube vid of a European guy processing their deer like we do hogs, cows, and sheep leaving the bones in and using a band saw. I've always boned all the meat out, but maybe that's not the only good way to get good venison. Anyway, thanks in advance fellas.
