I try to keep roasts whole. Can always cut into steaks later.
I try to get the blade roast off the front quarters, sometimes it isn't worth it. The rest of the front quarter gets ground. On occasion, I'll keep a whole front quarter from a small deer whole and smoke it.
I like 8" or so backstrap pieces. Lots to do with those.
I haven't had problems freezing hearts. Trim the heck out of them before cooking, so that may be why.
Ground is usually a mix. Some goes with 10% beef fat. Some goes with nothing. Some goes with pork butt and sausage spice.
