I know that a lot of guys will take their stuff to a meat shop and its a deer in and wrapped meat and sausage out, but for those of you that do it yourselves what is your process? What gear do you use? I hang the animal on a gamel and strip the skin (like most do). I then debone the next day. When I go to debone I always take the front shoulders off first, leaving them until last. I put these on a stainless cutting table with a large cutting board. flanks come off and into the bucket. I then move to the tenderloins and back-straps. As I strip them off they go straight into a separate plastic bin where they wait processing. Then I move to the back haunches and forelegs, removing the meat with the tendons still intact. these also go into the bin with the flanks. Neck roasts and anything else comes off and goes with the haunches. When I do the shoulders... well, I kind of just try to get all the meat off and its not usually pretty. I have been watching some YouTube stuff to try to get better at it. The fronts go into the haunches bin (I call it the "B" bin for anything not back straps or tenderloin). Once the carcass is stripped clean I will make the back straps into butterfly steaks and the tenderloin into one big roast. I do this first because these are my favorite cuts and I want them to be the cleanest. If anything is dirty I have a bowl of vinegar water to rinse the hair off. Most other defects get cut out, this includes any meat that has seen to much air and has "skinned over". Then for the rest I pull all the tendons and nasties off and they go into the sausage/ground bin which get taken to the butcher ASAP. If they need to get frozen they go into airtight bags of some sort. I use a 6" fillet knife (Henkel) my 4.5" gerber hunting knife for around the joints and bones and a 14" Henkel Ham knife for my cuts. I also always have a meat hook. WHATS YOUR PROCESS AND GEAR? if you have a pretty sweet set up SHOW SOME PICS!