hang um from the back legs. skin it. then take the inner tenderloins out. cut the hinds off the bone following the lines of fat. then you can either make roasts or cut into steaks. or chunk if you prefer. follow the spine down on outside of back.[both sides] all the way to front shoulders. cut just below the hindes. out towards the ribs. the the back straps will kinda fall out with a llil knife help.clean the silver skin off and make your steaks. front shoulders come off easy enough. thake the meat off best ya can and chunk for grinding. alot of muscle and fatty tissue in them. [not good for good steaks or roasts] thats about it unless you fool with the ribs. after a couple you will find it verry easy to do.good luck