I started doing my own last year. I use to cut the meat off then have it ground at a local shop. Bought my own grinder at Christmas last year. One thing I do different then most here, I use a Tupper Ware container that will hold 1 pound of ground. I lay plastic wrap over the container, pack in the meat, then wrap the meat in the plastic. I then wrap the meat in freezer wrap. Meat that has been in the freezer for 10 months is still in very good condition since it is protected by a double layer. Thebutcher who did my antelope in Wyoming last year double wrapped the meat and it has been excellant. I bought a digital scale to weigh the meat this year for when I mix the spices for breakfast sausage.