Started doing our own 2 years ago. Not much to it. Get the skin off and you can see all the big muscles. Once you know the anatomy a little bit you will get pretty fast.

I debone everything. Cut everything into steaks and chops and grind the rest. I would not recommend using a saw that cuts through bone these days Better safe then sorry.

Learn where the muscles attach and you are all set. The backstraps and tenderloins come out very easily. I just remove all neck meat and take off both front legs at the shoulder.....bone them out for cuts and grind. Find the hip joints and remove the back legs........debone and you have steaks galore with some leftover grind. Pick between the ribs if you want and get any brisket meat to add to your grind pile. That' s it.......fire up the grill.

My butchering kit was $100 from Cabela' s.......worth EVERY penny. Knives are SCAREY sharp which you will appreciate when doing a whole deer.



We got a hand grinder for $40 works great. Some Zip Loc freezer bags and the freezer is full. Never had meat get freezer burned or taste bad.

One thing you will learn is how much meat a well placed shot saves. I did a couple deer that were shot poorly with slugs and it was unreal how much meat got wasted.