I have always done it myself. Dad taught me early then in our club, I slowly graduated through the jobs. I knew had arrived when I was allowed to butterfly the backstraps!

I have a good video that I' ll get the title of. The backstraps slip out pretty easily, like filleting a fish. The tenderloins are small but they usually hit the pan right after the butchering ends anyway. The hind-quarters I seperate at the ball joint. I take the whole piece into the kitchen where I an spend some time on it. Each muscle group is seperated easily and it seem if you explore with your hands, looking for the leg bone, you can find each. These are my steaks and roast cuts. Your best bet is to watch someone do it.

Greg