I bone all mine out, I usually have a roast and some boneless steaks and some backstrap.One of the main things not to forgetwhen processing yourown is, cut off as much sinu as you can. You can put that roast in a slow cooker with some onions and garlic, it so goodthat if you put it on your head your tongue would beat your brains outtrying to get to it.. Not to mention the pan fryed backstrap........man yall done got me hungry now...