esfishdoc, For what it's worth, I have been using a sawzall for years. A long fine tooth blade with the paint removed and the meat partially frozen works great for me. It may sound a bit barbaric but if you are the slight bit talented with the use of power tools, you can carve steaks like a pro in seconds. I find your venison bacon very interesting, I have a cut of last years elk that may become victim to your evil ways!
Pat
Western Wyo.