The "idiot" you're referring to is me. As I've said in other answers, if you're happy with the way you're processing deer then by all means go ahead and do it your way.
    I base my opinion on forty years of meat cutting and deer hunting/eating experience. In the years we've been commercially processing we have used the venison trim as described and  shown in the pictures on our website. Including the rib meat, flank meat, plate meat, etc. We have not had one customer complain, return, or indicate a problem with they're meat.
    A good example is the yearly picnics we sponsored at our house. The first picnic we had venison Italian Sausage patties (made our way), I made the mistake of telling everyone and only half were eaten because "it's venison." The next year I made venison hamburger patties our way (same trim standards on the venison) with our pork and beef mixture. I didn't tell anyone what the were, and you know what! We ran out and not one person mentioned a different taste or "tallow sticking to the rough (roof) of they're mouth."
    The only way that the fat will taint the meat is if the deer was improperly handled and started to spoil before it was processed. And then it is not the result of the fat, but of the way the hunter handled the animal. I am not advocating adding the kidney suet and all the heavy back fat on a late fall deer, but the internal fat in the meat and light covering of fat on the trim will not, in my experience of having processed a few thousand deer, have a detrimental effect.
    Consider also the difference in the deer of today than what was taken fifty or more years ago. Todays deer in many cases eat better than the hunters that pursue them are able to eat. The have food plots, bait piles, deer feeders, farm crops, golf courses, landscaping, and road ways all available with  high quality, high protein meals. We're not consuming deer that rely on browse as they're primary food source anymore, and as a result the taste and flavor exceeds the deer of our grandparents.
       
    I believe the  best way to convince you is to have you try our products, so consider yourself invited to stop by and try the "idiot's" way of processing.

Dave