Bow buck vacuum sealed and put up as tenderloin, loin, roast, jerky meat and grind. I have not seen a good buck yet while gun hunting and will be out again in the morning and ride a stand until the storms hit...may be the day. Will likely take a second deer(doe)with the bow later. I leave my cuts in larger sections too like Seth for flexibility(and I like fresh cut chops, etc.) and do all my grinding at one time at season end, make/stuff my own andouille, sweet Italian, breakfast, brats and goat and mild summer sausage the same day I grind. The andouille and summer sausage get smoked to finish the "work" portion of the process. The rest of the year it's enjoy....
Mike