I can't beleive many of you who grind up the whole deer?

When I butcher I debone the animal at home and place all the roast in muscle groups in white trash bags and let them sit in the fridge for about 5 days. This bleeds them out and that's when I start to butcher the meat. I'll clean off everybit of fat and tendoin and wrap all the muscles as roast in freezer paper. All the smaller scraps and neck and brisket meat goes to the "Smoke House" in Black Diamond. He does awesome pepperonni. Once I have all the roast in paper I can always cut steaks when I take them out. How do you not use the meat for Steaks, Roast, Chili, Stew, Stroaganoff, Stirfry, French Dip, and the many other uses?

Grind it all?

If you bleed it out and hang it properly then there is no game taste........ Totally understand if you have to debone it in the field but you can still prep it the same once back.