It depends on what I'm feeling. I typically make a couple roasts and the rest steaks out of the hind quarters... The tenderloin and back straps into steak. The rest is ground, burger sausage etc. Lately I've been making about 25lbs/year of jerky and I make that from hindquarters. Also the last two years I've gotten 25lbs of hotdogs made and that comes from my grind meat. If I have enough steaks and roasts I'll pull the tenderloins and backstraps and grind everything else. I can always use the ground stuff...... In years past I've also canned allot. Just depends on what I'm feeling like and how much time I have.
-Jake