It pays for itself after a few deer.

large Butcher block, saw, some deboning knives are a good way to start.

Grinder is a good investment too. If you don't have a grinder you can take deboned meat to butcher and save on processing fees they will mix in a bit of pork when doing ground meat to help it stay together better. Bags of deboned meat work the same way if you get bologna made as well.

We have a hack saw we use for meat only. Sandblast paint off the blade, coat & seal with vegetable oil and it keeps just fine. The saw cuts quarters with ease. We cut rear legs for steaks. Freezing them helps the steaks cut real nicely.

Vacuum sealer is a nice piece to add to the collection nothing like spring or summer deer steak on the grill.

But most importantly have a freezer that can fit it all into.