Archery season is in full swing here in Ohio, and for the Bearded Butchers, that means one thing — it’s time to fill the freezer and fire up the saws. In the latest YouTube episode, “201lb Buck Butchered! Which Venison Steak Wins the Taste Test?”, Seth and Scott tackle one of the biggest bucks they’ve ever processed — a massive 201-pound field-dressed deer taken by Seth’s son, Logan, with his Bowtech bow.
But this wasn’t your average butchering session. This time, the Bearded Butchers decided to do something they’ve never shown before on their channel: a side-by-side comparison of bone-in vs. boneless venison steaks.
Comparing the Two Loins: Bone-In vs. Boneless Venison Cuts
When it comes to processing a deer, most hunters are familiar with backstraps (loins) and tenderloins — the most sought-after cuts on any deer. These premium sections can be cut two different ways:
- Bone-in, where the loin remains attached to part of the spine and ribs
- Boneless, where the meat is trimmed completely free of the bone
For this experiment, Seth processed one side of the buck bone-in to create porterhouse and tomahawk-style venison steaks, while the other side was trimmed boneless to produce the classic backstrap chops and tenderloins.
“We’ve never done bone-in deer chops on our YouTube channel before,” Seth said. “The last time I did it was back in 2017, and those steaks were phenomenal — like eating at a fine steakhouse.”
The Bone-In Cuts: Porterhouse & Tomahawk Style
Cutting bone-in venison steaks is a bit more work — and typically requires a butcher’s bandsaw — but the results are impressive. The Bearded Butchers crafted two standout bone-in cuts:
Venison Porterhouse Steaks
These are cut from the saddle area of the deer and include both the backstrap (strip) and the tenderloin separated by a “T” bone, just like a beef porterhouse or T-bone steak.
The benefit? You get the best of both worlds — tenderness from the loin and flavor from the strip — along with that rich, slightly smoky depth that comes from cooking meat on the bone.
Tomahawk Chops
Cut from the rib section, these long-bone “tomahawk” venison chops look incredible on the grill. Not only are they visually stunning, but the bone also acts as a natural handle and helps the meat retain moisture and shape during cooking. If you have a deer this size, and you serve somebody a venison porterhouse, you’re going to knock their socks off.
The Boneless Cuts: Backstrap & Tenderloin
On the other side of the deer, Seth removed the loins and tenderloins completely for boneless venison steaks. This is how most home butchers and hunters prepare their deer — it’s easier, faster, and doesn’t require a saw.
Boneless Backstrap Steaks
These are lean, tender, and simple to prepare. Seth trimmed off the silver skin and excess fat, revealing a beautiful marbled loin — a rare find in a wild deer.
Tenderloins (“Fish Tenders”)
Located inside the body cavity, these small fillets are the most tender cut on any deer. Perfect for a quick sear, they practically melt in your mouth.
Cooking & Taste Test
Once both versions were prepped, the Bearded Butchers fired up the Breeo grill and seasoned the steaks with the signature Bearded Butcher Original Blend Seasoning — a clean-label, all-purpose blend that complements venison perfectly.
The results?
- Boneless steaks were buttery tender and simple to eat.
- Bone-in steaks offered a deeper, more robust flavor profile, reminiscent of a beef ribeye thanks to the bone’s heat retention and marrow flavoring the meat.
Even the fat, often trimmed off deer because of its waxy texture, surprised them — mild, almost like lamb, and not at all gamey.
Bone-In vs. Boneless: Which Is Better?
Both bone-in and boneless venison cuts have their advantages, and the best choice often comes down to personal preference and processing setup. Bone-in steaks tend to have a richer, deeper flavor thanks to the marrow and the way heat transfers through the bone during cooking. They’re slightly firmer in texture but still tender when prepared correctly. Boneless steaks, on the other hand, deliver a mild, clean flavor with exceptional tenderness—especially when it comes to the tenderloin.
From a butchering standpoint, bone-in cuts require more skill and the use of a saw, while boneless cuts can be easily processed with just a sharp knife. In terms of presentation, bone-in steaks like tomahawks and porterhouses make for an impressive, restaurant-quality display, whereas boneless versions are simple, versatile, and ideal for everyday meals. If you’re working with limited equipment, a knife and cutting board are all you need for boneless cuts, while bone-in processing typically calls for a bandsaw or handsaw.
In the end, it comes down to preference. Bone-in cuts are impressive for special occasions and add a restaurant-quality flair to wild game dinners. Boneless cuts, on the other hand, are practical, quick to prepare, and ideal for weeknight meals or bulk processing.
Final Thoughts from the Bearded Butchers
After the taste test, the verdict was split — Logan preferred the boneless chops (“so I don’t have to cut around the bone”), while Seth and Scott appreciated the flavor and presentation of the bone-in steaks.
Bone-in or boneless — there’s no wrong choice when you’re working with a trophy deer and Bearded Butcher seasoning. What matters most is taking the time to respect the harvest, enjoy the process, and share the flavor with family and friends.
Bring It Home: DIY Venison
Whether you’re processing your deer at home or experimenting with specialty cuts, the Bearded Butchers’ line of clean-label seasonings, DIY sausage kits, and home processing supplies make it easy to elevate your venison game.
