All ya need is a fillet knife and a sharpener. Get some freezer paper, tape, marker, and some big plastic bags. Cut the back straps into what you want and package, steaks, grilling roasts, ect. Cut the big muscles out of the hind quarters and clean them up and do what you wish with them, steaks, roasts, ect.... We can alot fo meat too but otherwise take all your scraps and small muscles you don't care for and put them in the large plastic bags. Ask your processor what the lbs are needed for each batch of whatever you want made ahead of time and fill your bags to that much weight. Then take your stuff in and tell them what you want. Makes life easy and alot cheaper. We have never had a deer taken in to process. I can have one done by myself in a couple hours. Once you do a few you will wonder why you ever paid a butcher to cut up your deer...... We always keep our grinding meat and take it in in the summer when they arent so busy. Then we get fast turn around time and we know we are getting our own meat back. This way we are running out again the next year around the same time. Keeps us from worrying about getting others meat and having to wait forever during the busy season. WCL