LAST EDITED ON Dec-08-11 AT 07:41PM (MST)[p]You shouldn't need anything more than a few sharp knives for cutting the meat. Watch one of the quartering videos available on line. Skin and cut off the quarters in the field. Strip out the backstraps and tenderloins and bag them. Trim off the other available meat and bag it separately. (NOT SURE WHAT STATE YOU'RE IN BUT KEEP SIGN OF SEX ACCORDING TO STATE LAWS) This time of year, depending on where you have to hang the meat, it may be necessary to cut it up immediately to prevent it from freezing solid on you before to plan to cut it up. I set up a table in the garage and cover it with butcher paper. Lay one quarter at a time on one end of the table and just carefully separate each muscle out from the rest the best you can. Trim off any nasty (blood shot, hair, dirt etc.) in the middle of the table, and then move to the other end to do the trimming off of silver skin, tendon, etc. It's kind of a 3 stage affair. Some will tell you to buy a vacuum pack machine. I have tried one and I've gone back to my old method. I first wrap the meat in Glad Press and Seal, and then place it in quart size freezer bags. I buy the ones that have a place to write on. I make separate piles: one for the choice cuts (tender loins, backstraps) one for roasts, one for stew, grinding or bottling. This last group I usually don't wrap it. I just drop it in a large bowl because I plan to bottle, or grind it immediatly. Don't bother cutting the meat into steaks. Just leave everything in large well trimmed roast size chunks so you can decide how you want to cook it when you thaw it out. This saves time and helps the meat store better. If you don't have a grinder I strongly recommend you take a look at the "Death in a Bottle" post right here on this site. It is a very easy step by step instructional on how to bottle meat. It turns out great! Hope this is helpful. One more side note. The meat will be COLD on the hands, so I fill a cooler part full of hot water to dip and wash my hands off in. I also put a heater under the table. Have a roll of paper towels ready and a lined trash can for the throw away trimmings.
