The very few deer we've had have not had a lot of fat.

When my husband does the cutting, he cuts the standard things: steaks, roasts, hams, chops, brisket that we eat and the rest goes to stew beef and hamburger/ground pork. We have a Biro meat saw, so that makes it a LOT easier. He did them with a meat saw the first year, but his arthritic shoulders would not take doing it again.

We can do a pig in one day cut and packaged. But a cow takes 2 days for us.