As stated on the website our first video is devoted to utilizing your trim. It deals with ground items only. Eventually we will add more videos dealing with proper boning/cutting.
When you cut venison steaks you can butterfly steaks based on you preference. We butterfly the backstraps if the are to be left plain, and straight cut them if they are to be vacuum marinated. Normally we leave the chuck tenders, top blade, eye of round and top sirloins whole. We straight cut the top round, bottom round, and sirloin tips. Could you butterfly all of them? Sure, but we find it unnecessary with the cuts we mentioned.
Dave & Ruth
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