I am 43 and only had one deer processed in my lifetime while hunting in Wyoming due to warm weather. It was horrible because they left all the fat on the meat. My dad started me out processing deer when I was 9 years old so when I put a deer on the ground, processing is just part of the hunt. I have a rule when processing deer, if it is white get rid of it. I believe deer fat gives the meat an odd gamey taste. It takes me about 4 hours to process from start to finish depending on how much jerky I cut out. Back straps are the best when cut into 2.5 inch chunks and rapped with pepper bacon (one pound of bacon per back strap on med. to large deer) then seasoned on both ends and vacuumed packed.
As far as the chunk of meat it is hard to tell the size but guessing by the fat and the gain of the meat, I would guess somewhere around the neck.
