As far as the cuts go it is hard to explain without standing in front of the deer. We hang them from the hind legs and start at the top, skin them down. Then cut the outside tenders out with a cut right above the hind quarters along the spine and to front quarters, then cut front quarters off, and hind quarters off, bone out meat by following bone with knife until you have one complete peice of meat. You then have alot of clean up to do on the neck and ribs. Once you have the quarters boned out you can decide what you want You have a large roast that can be cut into whatever size you want. Sliced into steaks or smoked whatever. Don' t be worried about the looks it tastes the same no matter what. You will get better at it after you get a couple under your belt. Another way to afford equipment easier is to find a couple of friends to help with the bill. The grinder we have was about 275 dollars and three or four people paying 50 bucks a peice for a deer to be processed does not take long to buy the equipment.