All I ever use is a good sharp knife, a tenderizer hammer, a vacum sealer and sometimes a pressure canner. I always bone out my deer and usually don't grind anything. I cut the backstrap into 3/4 to 1 inch thickness and then hammer them pretty good with the tenderizer. Trim out the roasts and package each seperately. I don't have a cooler but usually never let mine hang more than a day. If it's too hot to hang out, I 'll bone it out and put it in the spare fridge in the garage until the next day.