One thing not mentioned yet, a quick way to sharpen knifes! YOu will need to resharpen a few times on a deer sized animal. If not you will start tearing rather than trimming meat!
You want two sets of knives, one for deboning and around joints, one for filet and cutting into steaks.
Wife and I team up on it, nothing fancy, we have a friend who remodels kitchens, he got us a 6 foot counter top to use, we put it on saw horses in the garage. We upgraded from a "crank" grinder to an electric one - night and day! We also switched to vacuum sealer, works great.
We create "piles":
- roasts
- steak
- stew
- burger
as we go. I typically take the meat apart from the quarters (or while animal depending how we got it out of the field). I create the above piles. Wife starts working on them. when I am done taking things apart, I help with the piles.
Everything packaged in 1 lb packs (got a little scale for a present, makes it easy).
We can do a deer or pronghorn start to all cleaned up in about 90 minutes.
