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Message: <blockquote data-quote="Honkerslayr" data-source="post: 499033" data-attributes="member: 3231">Going to try it this year if I'm lucky to get out at least and lucky enough to harvest a deer. What I'm doing is just taking an entire hindquarter, trimming the outside of any fat or anything else you'd not prefer to eat and laying it flat. then just start in the middle preferably(depending how many you may want because they will be quite large) and slice your desired width perdendicular or crosswise to the femur. Use a saw of any kind to get through the bone and finish cutting through the meat with your knife. They often call this the caveman steak. I'm going to just try a few because of how large they will be and it will definitely feed a few. You'll get to try the top round, eye of round, bottom round and tri-tip. I notice flavor to be generally the same as chops but tenderness a bit less than the rounds, sometimes they can be almost unnoticeable as well. All depends but you can't go wrong as long as the meat has been properly taken care of after the harvest in my opinion. Something new I came across anyhow, seems easy and fun, especially if a person enjoys a great deer steak.<a href="https://realtree.com/timber-2-table/venison-caveman-cut-steak?srsltid=AU7gw4VnuColBPMHU2rEwk5ngxMNRrpwGoMyi-do55HqCAcELi0_9z14" target="_blank">https://realtree.com/timber-2-table/venison-caveman-cut-steak?srsltid=AU7gw4VnuColBPMHU2rEwk5ngxMNRrpwGoMyi-do55HqCAcELi0_9z14</a>I'm definitely going to cut it when partially frozen as well, probably easier to get a better cut and vac seal right afterwards.</blockquote>

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