I usualy do mine int he garage. Ill quarter it up and take the backstraps out and from there Ill take it into the kitchen and cut my steaks and roasts and do all my triming. Like mentioned before if you run out of time just stick it in the fridge and finish it up in a day or to. The best tip I can give you is trim all the fat and membrane and make sure it is very well rinsed before you package it.