I debone the meat and then take it to my butcher. I could cut and wrap it myself, but it is easier to give the meat to someone who can process it blindfolded and has all the equipment to do so. Most of my venison gets turned into sausage and no other animal is mixed in with it, so the butcher just has to make sure he does not leave them in the smoker too long or they will be too dry. Once they reach the temp where the bacteria is killed, they come out: lean and organic. I then vaccuum seal them in packages of 6-8. I give away some of the meat to friends and family. I have one hunting partner who does not eat red meat so he gives away all of his!