When I butcher up my deer I take the loins and tenderloins, the hind leg gets seperated into individual muscle groups as roasts to be cut into steaks once thawed. everything else gets cut into chunks after all the fat and membrane is removed and used for sausage making,jerky making or burger to which I add beef fat to make 10% fat content. I mark the weight of the chunk packages so when I take them out of the freezer I know that if I have say 8# of venison chunks so I know how much fat to add and how much spice mix to add depending on the type of sausage I am going to make. The meat grinds better in a semi frozen state so i don't completely thaw it .