I've never tried it...always boned it out. Anybody tried it bone in?

I have. Been a long time ago though. The processor used to give you the option of bone in or boned......... now just boned out. So far as I know, none around here will leave the bone in, And I've gotten lazy over the years and havent cut up a deer in a while now.

Taste is the same to me.

Have had bone in, dad always preached that the marrow from cutting it bone in made the steaks go rancid. Claimed the marrow didn’t freeze and made the steak funky. I don’t know?

Marrow best part along with the meat next to the bone has a little fat too. Closer to the bone the better the meat is true. Re marrow make steak funky nope. Fight over the marrow in our house lol. Pop it out of the streaks before cooked a lot of times and eat raw.

With CWD running rampant it's safer with the bone out.

Yes, we do bone in round steaks from the hinds. Pounded thin and fried like chicken fried steak with the marrow as the treat at the end.

With moose we do bone in cuts also. Rib steaks and T-bones.

I prefer bone in but have done bone out the past few years for this reason. Bone in was my stupid easy way to process. I would split the shoulders in half for two pots of soup or smoked meat, take the back straps out and then cut the whole hind quarter on the meat saw into 6 or so steaks. Could process a whole deer in 20 mins if someone was wrapping meat.

Nope, bone out in the woods, chunks go into meat bags and into the pack frame, less weight and fuss to get out of the woods, and fast to do.

Summer sausage, cube steak, hamburger, backstrap, tips for stew. I use the kiss theory.
Sarge

Whitetails bone out, fat and marrow will go rancid in the freezer. If you eat it as soon as you cut it it's okay.

Our tongues grew up with beef, and pork fat.


The freshest, bestest deer fat in the world tastes "wrong" to our tongue.



Marrow is just fat. Most people are not going to like bone in deer cuts.

Burger (for chili, casseroles, etc.) and stew meat for me.

Beef steaks and hamburgers.

Used to make some steaks bone in years ago.
Have boned out for many years now. Never had marrow go rancid frozen though. Not sure how that could happen.
Marrow on a whitetail doesn't taste like the fat. That fat has that waxy consistency that sticks to the roof of your mouth as soon as it cools. Never had that with the marrow. All my meat gets vacuum sealed and then a towel under and over top all the meat after it freezes. No air circulation around it with the towels keeps freezer burn a thing of the past. We eat appropriately 4 to 5 whitetail a year and never have any left after 10 months

Bone out Venison.

Same here. Dad always said no bone in deer and elk it makes it taste bad (never heard rancid, just bad) and he worked in a butcher shop for a while. So I learned how to cut meat from him, never tried it with the bone in. You can't pound or cube bone in steak if it is out of a tough older critter either.

I live in dairy/beef country where most folks eat only that. I did not like venison growing up as we would freeze whole the hind & backbone. When we butchered beef we would pull the venison and cut into steaks on our bandsaw. It always tasted poor in my opinion. When we stopped butchering beef we then deboned the steaks and backstraps. I will never go back to bone in venison.