I know most folks tend to process and put up their big game bone out.
Any of you cut round steaks from the deer hindquarters, chops from the back of the deer, t-bones from bigger ungulates like elk or moose?
I get it that its is kind of a PITA, to put up like that.
The flavor of the bone-in cuts make it worth it, for me.

Disclaimer, I also like using butcher paper instead of vacuum packing. Sharp bone doesn’t lend itself well to plastic suckie sacks…

I never have, have no access to a band saw and don't feel like using the handsaw for that amount of processing. I watched a guy use a cleaver for making chops once, but it's not as easy as with softer pork bones.
How do you go about it?

I don't think it's a pain at all, we have a bandsaw.

Front shoulders get separated at the joint and that makes two roast. Neck is a roast. Backstrap is boneless steaks. Hind quarters get run-through the band saw, they can be left as bone in steaks/roast or you can easily separate the muscles at that point for bone out. If someone wraps for me I can do a deer in 15 mins or so.

Only thing I leave the bone in for is the front shoulders. Mainly because I'm lazy and just throw the whole thing in the smoker.

Have done it both ways, and there's truth about the bone in having more flavor, plus the meat close to the bone is more tender.

How do you smoke the shoulder? Just got a new smoker and a small doe.

I use a large knife and cut down to the bone and all the way around bone with as few slash cuts as possible. Then cut bone with SS meat blade in a sawsall. Wipe away any bone dust before wrapping. I love them on the grill, fried or as a roast. Very versatile. You also then have the option to cube it up for stew meat or canning later.

my wifes cousins did it like that but WI started telling us to De-bone and not make any bone cuts because of CWD

we have been boning them out at out camp.

the cousins had a bandsaw , they would 1/4 freeze and start cutting steaks , it was one of those bandsaws with a grinder off the side.
they said they liked it a lot but that was 25 years ago haven't talked to them hardly since.

My favorite is to brown the bone in cuts, and then put in a rectangle cake pan, cover with onions, bell pepper, and mushroom soup to cover it all.
Forgot the garlic, lots of garlic.
Serve with mashed/whipped potatoes and your choice of vegetable.
The gravy is awesome.
LOL forgot to cook it. Bake at 350 for 45 minutes or to your preference. Covered with aluminum foil .

I love the whole front shoulder as a roast. I almost never bone it out. Except tonight, I’m cutting one up for canning.
Put it in a large roaster or foil pan, add water and vegetables. Cook all day at 275 in oven. One of my favorite meals. Almost always make a soup out of the broth and left over meat. We can just about eat a whole week on a whole shoulder roast……….., if the kids stay away.

I have a large butchers handsaw and I’ve used a sawzall,

That is one of the money cuts, for deer.
I eat the marrow after finishing the red meat.

100% on the flavor and texture of the meat close to the bone.

I have heard people gripe about bone in meat taking too much space. I think they are limited by the space between their ears on that one.

One of my favorite meals, a Bambi front half. Neck and both shoulders. Yeah it happens…. It tastes so good as a large roast with potoato, carrot, celery, and onion.

One of the best experiences in my life, was we didn't have much, lived on a farm .
But we ate what was available, be it rabbits, chicken, squirrels, woodchuck, pigeon, almost anything that moved or grew.
I'm still in disbelief at what people will not eat in todays world.
Yet if it's a fad, they eat bugs, and raw fish.

you can vacuum pack bone in, we do it for beef soup bones , just put a folded up paper towel over the bone on each side as a cushion.

we use a sheet of paper towel just plane white stuff at the opening of our ground bags , it makes for a lot less juice in the vacuum sealer and better seals

just discard the bloody paper towel when you open it.

If we were doing beef or a lot of hogs at the same time the the bandsaw comes out and then we cut the bones but if just deer usually it’s just deboned.

No wild bone fat or gland for me thanks.

*Bad Words*

I like a bit of flavor. Especially when burped, for me, or farted, for others….

Girls can get meat most anywhere.

I did it like this for years. Used the Sawzall to halve them too. The last several years I've been deboning the hind quarters, making roasts. I may have to cut a few more steaks this year.