Processing your big game animals at home is easy; the best way to learn is to try it. The internet has many educational videos from which to learn and act as a teacher and guide. A friend or family member with experience is a really good way to learn. Having a mentor and someone to ask questions can reduce the learning curve and help one understand the different cuts of meat and quality. An experienced mentor can help you see each cut and how to prepare it for a meal.

Processing game can be expensive, but learning to do it at home saves money and allows you to control both quality and portion sizes that are right for your family. There is no need for fancy equipment, and setting up with the basics is easy and likely already at your fingertips. As you progress as a butcher, your savings can go towards more advanced equipment.

Knives
A boning knife has the ideal blade width, strength, and flexibility to remove meat from bone and separate muscle groups. Fish fillet knives are an option, but the blades are too flexible and require constant sharpening. A good boning knife is inexpensive and made specifically for your job to be efficient and prevent cutting yourself.

Different styles of boning and butchering knives vary in shape and length. As your skills progress, look at a drop-point blade for removing backstraps and tenderloins. A curved blade makes it easier for long cuts when extracting leg bones or meat from the neck. 

There will be fewer accidents with a sharp knife that cuts clean, so have a steel on hand to sharpen and hone the blade regularly. Touching up a blade is easier than resharpening it to a new edge.

Bone saw
A bone saw is optional because an animal carcass can be broken down with just a knife. However, cutting certain bones makes the job easier and allows smaller portions to work on at any time. Some cuts, like shanks, are traditionally prepared and served with bone attached for flavour and presentation. A chop or t-bone is another good example. The teeth on a meat saw are designed to cut through hard, smooth bones cleanly, without splinters. The specialized blade is important for food quality and efficiency. Consider attaching a meat blade to a reciprocating saw for an easy, portable method.

Meat tubs
Food-grade tubs are required to handle meat and keep it clean and sanitary. Meat tubs are easy to keep clean; some come with lids for storing meat in a cooler, fridge, or freezer. Suppose you don't have a proper meat tote; clean and sterilize a cooler, plastic tote, large food preparation containers, or large bowls to store meat in while processing. The tubs designed for meat are made with food-grade plastic that can withstand the hottest water to clean and sterilize after use. 

Two or three meat tubs are ideal for storing steaks and roasts before wrapping. It is strategic to use two tubs to hold trim while another is used to catch meat minced from a grinder. The tubs are ideal for mixing meats, cures, and spices if you make sausage.

Grinder and burger attachments
Hamburger or ground meat always makes up a large portion of the meat from any animal. Burger has many uses, and good quality grind will not have chewy tendons or unpalatable pieces. Sharp grinder blades are the key to quality burger, mincing the meat cleanly and efficiently. Dull blades will tear and push meat instead of mincing small silver skins or lines of gristle.

There are several options, including a hand grinder. There are grinder attachments for food processors, mixers, and other kitchen appliances. A dedicated meat grinder is best and will last a lifetime if cared for properly.  

A good grinder will have fine, medium, and coarse grind plates. Fine-grained meats, like deer, are better ground to a medium or coarse grind to prevent the meat from becoming like a paste. The longer grain meat from a moose is best through a fine or medium grind, as it holds up better.

Another advantage of a grinder is using a burger tube. The tube is attached to the exit end of your grinder plate and forces the minced meat into the confined opening. A burger bag is placed on the tube and compacts the meat into the bag for sealing as the grinder runs. The bags stack well in the freezer and prevent light from getting to the meat, reducing freezer burn.  

Hair today, gone tomorrow
No matter how careful you are in the field and during skinning, there is always some hair on the carcass. Use a propane torch, run the flame over visible hair, and wipe any residue away with a dry paper towel. Another tip for eliminating hair on a carcass is to use a plastic brush with extra stiff bristles. Select one that can be cleaned in the dishwasher and is dedicated only to meat care. Use the brush on a carcass that has been skinned and air-dried. The stiff bristles remove the hair cleanly.

Waxed meat wrapping paper (butcher's paper)
There are several options for wrapping or sealing meat in bags. Any meat expected to be in the freezer for over a few months should be wrapped in waxed butcher paper. The most important part of wrapping meat is ensuring no air remains in the package. Air pockets draw moisture from the meat and cause freezer burn. You can prolong freezer life and quality by wrapping the meat in Resinite™ or plastic wrap to seal the meat before the butcher paper. The more stretch in the wrap, the easier to get the air out.