Like most people said quarter it and put it on ice for a few days draining the water. It gets rid of all the blood and the meat tastes beter to me than any store bought pork. I have one on ice right now that was around 300 lbs. We had it on ice within an hour of being shot. that is another thing you need to make sure you do. Clean it right away and don't let it sit around for a day before you clean them. We slice open the hide from the back and cut out the backstrap and then skin the hindquarters and front shoulders. That way we can cut the front shoulder off and the hindquarters and don't have to gut them. We have so many we never worry about the ribs or what little other meat is wasted.