Guess I'm more primitive. Use a Buck straight blade that my dad gave me at age 13. A couple Old Hickory knives and and a short wood hand saw. Clean outside and butcher in kitchen. Luckily my wife grew up doing this so not only no grief for dirtying kitchen, but she's great help. We usually butcher a hog or two each year as well (done at the farmers butcher house, he lets us use the facilities, walk-in cooler, commercial grinder, band saw, in exchange for butchering a hog for him). We make our own burgers, sausage, etc. And sometimes do paper wrap, or vacuum seal. Use the cheap $2 blue tarps from harbor freight to do gut work over. Keeps everything clean and just throw it out when done.