I skin my deer right after gutting then cut into major sections, shoulders , bone out the loins, hams and debone the burger meat off the rest of the carcas. It then goes in the fridge for 2-3 days. I then butcher it into roasts and burger piles. I remove all fat,bloody areas, blue membrane from everything. The roasts are wraped in butcher paper. I cut the roasts into steaks after thawing .The burger pile is ground. I make sausage out of the burger. If you want to eat it as burger I add cheap hamburger 50/50, it tastes great. I have found adding pork fat gives me an off flavor after a few months in the freezer , the beef fat keeps well for at least a year.IMHO.