I bone all my meat so it's ready for the pan right out of the wrapper.No fat period as this is where you get the wild taste.I dip steaks in scambled eggs then in bread crumbs[spiced ]and into a med heat frypan with butter.When the blood comes through the off side it's time to flip them and do the flipside.On homemade bread with A1 steak sauce and away we go.........This is the time of year I give away surplus deer meat cause fresh stuff is only a month away...........Harold [Ate 7 deer and one cow moose since last fall]