I process my own. I keep the meat in large pieces and vaccume seal it. Just separate the large muscles and seal them in a bag. It is very fast and easy. I can do a whole deer and have it in the freezer in about 45 minutes. I cut mine up when I am ready to cook it. I never know how I am going to prepare the meat. Much of the meat on the hind quarter can be used as steaks or roasts. I like to do the same with the backstrap as well. Or what is left of the backstrap after the first day.