The very thought! of using a bandsaw or any kind of saw when processing my deer makes me SHUDDER! :shocked2: :cursing: :nono:
You are driving bits ( some microscopic) of bone into the meat, taking with it bacteria that spoils the meat!
I have always processed my own deer. I debone the meat, using knives, from the carcass, and scrape the bones of any sizeable scraps to go into my sausage, or " venison burger".
My sausage recipe can be found on the forum where the recipes are located. Its a simple method that does not require a sausage press, or fetal pig intestines to make. You can change the ingredients to make ANY Kind of sausage you desire.
If you want a good "hamburger " recipe that will knock out your lights, try grinding the venison up with Beef suet, so that the meat will hold together, but then put 5% by weight of ground ham into the mix. This adds moisture, and flavor to the hamburger, but its next to impossible to taste as a separate entity or " flavor". ( Grind the venison, suet, and ham separately. Then, mix them together and grind them a second time.) You can cut out tin cans of various sizes as pattern forms, if you want to make hamburger patties of the same size and thickness for freezing and later use.
The front shoulders and leg muscles on the deer I have killed are not very big, and have lots of sinew, tendons, and cartilage( white tissues) around and attached to them. I cut the large muscles up into chunks, to make Venison Stroganoff, or a dynamite venison Chili. The loins are kept as is, for either steaks, or roasts. The Rear muscles are saved as roasts. The rest goes into the grinder.
Much of the time I spend processing the meat is spent removing fur- its gets everywhere, and you can't do much about that. But, I am also removing White and " Blue " tissue, as well as any fat, or suet. Wild game fat has enzymes in it that continue to work on the meat, if left together, even when frozen. The meat is toughened, and soured by these enzymes. Get the fat and sinew OFF the deer. I also wash the meat, to remove blood, and then soak the large cuts to pull blood out of the meat before freezing. The meat is dried, then wrapped in plastic wrap, and then put in sealed bags for storage. I age the large meat in my refrigerator for a week, rotating, draining washing drying and replacing the meat in the bowls and pots twice a day- in the morning when I am getting ready for work, and again in the evening after dinner. This drains more of the blood from the meats, and makes it taste better when cooked. It also tenderizes the meat naturally. The bowls and pots are covered in the refrigerator, BTW.
I have no interest in cluttering my freezer with bones. I even bone out birds, and small game for storage, if they are not eaten the day they are killed. If I want bones to use for various projects, they are set aside, boiled to remove the remaining flesh, and then stored. That boiling is done OUTSIDE!
I hope this gives you some guidance, and suggestions. I don't understand why anyone would pay anyone else to process their deer. Its really not that difficult to do my way.
BTW, I have had wild boar processed by "professional", and the meat was terrible, and filled with all kinds of bone bits, hair, fat, and sinew. The Second boar saw me remove all the cuts from their packages, soak them, clean them, and remove all the hair, sawdust, bits of bones, sinew, gristle, and fat, and Bones, and then repackage the meat for storage. The second boar tasted better, and was more tender than the first.
