I leave everything in trimmed chunks instead of slicing them even the backstraps. Sometimes I want to cook them as a roast etc.. and it is a whole lot easier down the road to make chunks into steaks than it is to make steaks into chunks. I grind meat from the front quarters except for the chuck roasts. The shanks and necks get pressure cooked and made into soup. Sometimes I leave the ribs whole for the grill and sometimes I bones them out and add to the grind with every other scrap I can get off the bone. Heart and liver are saved for frying and the tongue gets boiled and peeled.
