The critter is usually deboned where it drops. I use a skinner/gut hook knife to get at the met and a 6" fillet knife to debone and cut up with. Doing it this way cools the meat faster, is lighter to pack out and leaves lot of the waste out to be recycled. The only real downside is keeping the hair off and meat clean but that is usually manageable.
The meat is packed in 2.5 gallon bags. They fit in the backpacks well and the coolers on ice even better. A goat will fit into 2 bags and a deer three+.....Have yet to fill an elk tag but something tells me I may have to adapt a little
Once I get home the kitchen becomes the butcher shop. The meat is cleaned in the stainless sink and cut up on the counter. I try to steak/roast out as much as Momma will let me with the rest going into a little $2 150W grinder I bought at a garage sale 5 years ago (Momma's Kitchen aid grinder works a little better but heats up).
All antelope goes into the grinder with 1-7 bacon ends per the bosses instructions, she will not cook it otherwise or let me for that matter! What she don't know will not hurt me
The meat is vacuum sealed and froze.
Nuthing too fancy but functional. I just got done grinding 105#s of hamburger and quite a few creative steaks/roasts.