Here is a link that has a good diagram of where the different cuts of meat come from on the deer. http://www.best-venison.com/processing.html In terms of killing bacteria....no it is not nescessery to freeze the meat to kill the bacteria. The deer should be gutted as soon as possible after the kill and the chest cavity proped open to promote faster cooling of the meat. You should not let the deer get warm at all...this will spoil the meat. Often keeping the meat cool is not a concern due to cool temperatures during the hunting season, but this is not always the case. Keep in mind that you will probably need to freeze most of the meat if it is not consumed soon after the deer is cut up so it wont spoil in the fridge. Hope this helps.