Have you looked on this sight? I have noticed they have a processing demo. I dont know if it will help or not, its always worth a try. I butcher my own as well, except I dont stick with standard cuts, I cut them the way I prefer. I have come up with my own methoid after years of trial and error. As for the rump roast I just follow the muscle line and seperate it as "two butt cheeks". I follow what would be the muscles that would be homologus to our gluteus maximus, medius, and minimus.




Lifes a garden, dig it.