My father and I started butchering about four years ago after our butcher went out of business. About a half dozen stitches later, it's still a work in progress. We don't cut the best steaks, but we waste nothing, and even trim the ribs for grinding. Between the two of us we get five to six deer a year, and we spend almost as much time butchering them as we do hunting them.
We de-bone everything, but I gotta tell ya, I'm in the market for a good ban saw. I do like it, though, that we've started butchering our own, it gives us much more liberty with how we prepare our meat before we freeze it. But it is very time consuming and takes a lot of practice (and band-aides) to get good at it. Like I said, work in progress..
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Bone-in?
