I cut all of our meat around here, process one for family occasionally as well. I have a grinder, a canner, and a big old antique slicer.
My general plan of attack is like this. Backstraps get cut into steaks 1” thick and packaged 5 to a pack for deer 4 for elk. Each hindquarter gives us one or two roasts plus steaks cut 3/4” thick for chicken frying or cutting up for fajitas. Front quarters get deboned and all the silver skin and connective tissues trimmed off then into either the grinder or the canner. Any trim or odds and ends like briskets or neck meat goes into the canner or grinder.
I ask mainly because of some guys I work with. One guy grinds everything and mixes it 50/50 with store bought pork sausage. Another makes his all into jerky or summer sausage.
I always assumed that most folks did them similarly to the way I do but lately I’ve found almost no one who actually eats deer steaks. Just seems odd to me to use prime cuts for jerky or burger.
