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That is one impressive set up you got there lethal.

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butchering w/ a cold budweiser

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There's no way those choice looking roasts are from what's in front of him.As far as a butchering table, man you don't need anything fancy. Somewhat level and stable will do.

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A lamanate table top that I lay across a couple saw horses, a couple sharp knives and a steak hammer is all I've ever used. I'll bone out all the meat and lay it on freezer paper in a fridge I have in the garage and then I'll work on cutting and wrapping for the freezer.

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Skin over and trimmed away will produce a normal cut. He said they hang for 1-2 weeks so this isn't an uncommon by product. I just finished cutting up a moose some buds shot on tuesday am, it was 1/4'd and in cooler the entire time (less transport). While it never looked black it was skinned over pretty good andneeded1/8"plus trimmedoff the exposed surface. The meat underneath looked fantastic and smelled very good. ThoughI personally would have tackled earlier, minimize wastage being the only reason.

BTW...Beer isas essential to canadian garage processing as a knife and steel;)!

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Yep when you let the meat hang for a while it produces a thing hard black skin on it and you want that cause it stops bacteria for infecting the rest of the meat, all you do is trim the skin away and underneath there is nothing but prime meat.By the way that guy in the pic isnt me its my uncle, hes been a butcher his whole life so its kind of good to have him around if you know what i mean.

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I just hang my deer, skin, and use a knife and a hack saw thats it.

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I just debone mine as it's hanging , which is only just long enough to bone it out since I don't "age" mine . If you do it right you don't even have to gut them , just skin and debone .

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OK so new questions. Who has done that quarter without gutting method? and does anyone use just a plain ole fillet knife to one out the deer?

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Nope and nope. I find a fillet knife has to much flex for my liking. All I use is Victorinox Fibrox Boning and Slicing knives.