I process my own deer. Ground meat ( for jerky, chilli, spaghetti), sausage, tenderized steaks to smother in gravy, backstrap and t-loins to grill or strips to fry, stew meat, I do it all. It takes time, but it's worth it. I know I don't have to worry about contaminated meat or biting into bone or gristle, or worse. For anyone thinking about processing your own deer, buy a food vac if you don't already have one. Your meat will last three times longer in the freezer. You will be glad you bought one.