RE: butchering tips
Inever worry to much about 'choice' cuts anyway. Just take the loins, one good roast from the center of each hindquarter, and grind the rest. I use ground meat FAR more than anything else, so it works for me.
Sounds like you got the idea, you only get faster and better each time you do one.
BTW, it's alot more fun with several people helping out, just be sure to haveplenty ofbeer around.