We do up 10 to 12 a year for ourselves...I quit dickin' around with fancy cuts a long LONG time ago.

We hang 'em, skin 'em, and bone 'em out right there in the shop/garage/barn....

We don't mess around with saws, or hatchets, or none of that stuff. Joints are severed with the hunting knives if we need to drop a lower leg, the rest of the meat comes right off the bone as it hangs head down.

Heavy weight trash bags make it a snap to get the boned meat into the kitchen.

"Cutting" after the boning takes place on the kitchen counter, and with the same hunting knives we used to gut, skin, and bone out the deer. We use those large plastic cutting boards to trim, slice and dice.

We're basically looking for three things, and waste nothing.

1.) Backstraps get cut into 8" pieces, silver skin sliced off, and froze two or three in a bag. These get eaten up so fast we don't bother with vacuum sealing. They're specifically for the grill, or a cast iron skillet, and with marinade. cooked as they are cut, and then sliced after cooking.

2.) Canning meat. Anything that's a clean lean muscle free of silver skin and other garbage is chunked into 1x1 or 1x2 inch chunks and canned in a pressure canner with wide mouth jars. Warm it up in the nuker as is, or add to stews, ect. We freeze it in gallon freezer bags until there's enough to make a canning day then have at it.

3.) Everything else that is edible is grinder meat. Some goes into plain burger, some goes into sausage. Pretty self explanatory. We freeze chunks of grinder meat in gallon bags until there's enough to make a grinder day then have at it.

Me and the Boy can get a deer from skinned to froze in about an hour if we're in a rush.......

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