I have mine cut up professionally, I'm just not that good at it. I've found a place that does a good job and you get your own deer, not someone elses. I keep the tenderloin and backstraps to take home. They make steaks out of everything suitable and grind the rest. My wife will fry the tenderloin and backstrap. The steak gets cooked in a slow cooker or electric skillet and served with mashed potatoes and gravy. The ground meat gets used for spaghetty, tacos, ect. We've never perfected cooking the stew meat so it gets ground. Sometimes we will make jerky.