I am an experianced meat-cutter, and a hunter. If you want to do it right, follow these steps.

1 hang the deer upside down. this keeps any blood or stomach acids from poisoning the meat.

2 skin it while the deer is still warm! it is very hard to skin a cold deer.

3 once skinned, cut the back straps out. make a horizontal cut just above the butt muscle. then pull on the strap while poking at the tendons that hold it into place. repeat said motion on the other side.

4 remove the shoulders. a deer has no bone that connects it to the torso. find the plate and cut along it. the shoulders are what you want to get the ground meat from.

5 cut the gut out and let it fall, then reach in, and cut any tendons that hold the guts in. remove them and disguard.

6 cut the tenderlions out. they can almost be pulled out by hand. they are in the inside of the ribcage and are ready to grill on the day of the hunt.

7. hack the ribs off

8. cut the spine at the hams

9. split the hams with a saw.

10 put all meat on ice for 3 days and thenn butcher the big pieces into stew, roasts, steaks etc...

done deal!