I just debone my deer now. I use to have a meat saw, but we now find that sirloin cuts our rounds are just as good. I like to take the backstraps out then cut about 1-1 1/2 thick into medallions, wrap in bacon and off to the BBQ. It is absoultely mouthwatering!! I have several knives, including 2 top quality deboning knifes. A hand and electric grinder. 4 foot butcher block. Deli saw (that was given to me), it is great for cutting jerky..set at 1/4' and go. Vacumn seeler and a sharpe(black marker).

All you really need to debone is a knife, grinder and packing material. It is very easy to do and cheaper as well.