There's an old chest freezer that doesn't get cold enough any more to safely keep food, but it still works. The deer gets field dressed (with the lights, kidneys, heart and sometimes the liver going for dog food) then skinned if I have a use for the hide, otherwise not, then head and lower limbs removed, quartered, and the quarters put in this 'meat locker' cold old freezer.
ThaT's the easy part. The most of the work is in the butchering.
After a kill we have a feast of barbequed ribs.
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