Hey y’all- Maybe counting my chickens, but I’m coming into a season where I look to get a bunch of deer—I’m in Western VA now where we get 2 bucks + 3 does, and I’m on a kill permit now that will get me up to five does—and I’ve also got a conducive schedule. So I find myself with a lot of deer to cut up, which is what I wanted. Careful what you pray for... I’ve cut up a total of four deer myself, but always thought I really needed to maximize them to get the most meat, since it was the only one I’d get that year. Here’s what I’m wondering: Let’s say I take inner and outer loins, shoulder and ham quarters, and neck roast, and don’t drive myself crazy trying to get every scrap of flapsteak, etc. Don’t be like Steve Rinella and slow roast the d*mn head, y’know? How much am I really leaving behind? Is there really any quick way to get the rest of the trim/scraps? I want to make the most of each animal, but there’s a point of diminishing returns, and I’m also not well situated to put one on the pole and work on it for hours and hours. One of my big goals this season is to get really good at going from kill to cleaned up quickly and efficiently. So, how do YOU do it? tl;dr: how do I cut up a deer fast without wasting too much meat?