I don't have anywhere out side to cut deer up, can't even hang deer anymore if I did have a tree to do so. I have used my tailgate to cut the deer, I skin one side. I debone and put the all the meat into food safe bin.
Things stay pretty clean doing half the deer at a time, just flip it over after all meat is removed from first side. I then bring all the meat inside. I'll put most in the fridge, and work a few pounds at a time to keep the temp down.
I am very picky and get all the bad stuff out, breaking it down goes fast the natural lines will show you were to cut.
I do stakes roasts and large and small Stu meat. Tho I'd just prefer to bring the hole deer of I have the gringer, I need one for my house and not just using my dads, even the back strap. I'll mix the deer with good clean beef fat, some is out to the side before the beef fat is added. To that I'll add clean pork fat for breakfast sausage.
there's just so many good recipes that ground meat is good for, I've grown board of stu, I'll use the ground for burgers, meatballs, meatloaf, chilli, pasta sauce, lasagna, tacos, hamburger helper, empanadas, really endless stuff.
Have to make jerky to, either cut strips for use the first ground meat before you add fat. I hope to make some summer sausage and some other stuff this year. Unfortunately my freezer only allows for one deer, bringing it help it pack in better and is convenient in one pound portions.
I use a filet knife or boning knife, and a larger stake slicing knife.
I've gotten away from butcher paper, it does work short term but it's just to much a pain for me. I have had great luck with plastic rape, if done right most of the air comes out. Great for making burger patties to.
Vacuum sealed would be best but I don't have one.
Don't trust the of the deer processors I have had friends is then and it get there meat and no where near the meat they should have gotten back. Plus I'm poor lol.