Originally Posted by der Teufel

I do all my own processing, and since I don't have any real butcher's tools other than knives, I cut all of the meat from the bones and package it for freezing. I don't get the usual supermarket cuts because I don't saw the bones to get things like pork chops. I just get 'chunks of meat' that I wrap and freeze. I wrap in white butcher paper and mark where it came from (rump, shoulder, back strap, stew pieces, etc.) and the date. Generally I skin and gut it immediately after shooting, then put the carcass into my ice chest with a bag or two of ice. I cut it up and wrap it the next day..