I learned to cut meat as a teenager during deer season. Kids trimming meat for the grind, older guys breaking down the quarters and cutting steaks. We always had one person cooking deer steaks and onions on the old Coleman Stove. It was that persons job to walk the skillet around to the cutters with a loaf of bread as each pan was cooked. We did six or eight deer in a night back then. Those lessons I learned int that cold garage have served me well the past thirty years. I have never spent a dime to get a deer processed.
I have always passed it on to those that want to learn. I keep it simple, start with a dead critter and cut off everything that doesn't look like something you want to eat.
