After the harvest - Processing game meat yourself

After the shot, every hunter knows that the work has just begun. We also butcher, cut, and wrap, most of our own game. The exception is the sausage making for black bears; I employ my good, local butcher shop for that. I find that cutting up your own game meat gives you an even greater appreciation for the harvest, and you have more control over the quality of the cuts you get back.
When my parents were younger, they used to cut their own meat out of necessity, they couldn't afford to bring it to a butcher shop. However; when I was a teen, and both my parents were working, if we did get an animal on the weekend, it was brought to a butcher. We had one moose, and one deer come back from the butcher's so gamey, and almost inedible, that we started cutting our own meat again, even if that meant late night meat cutting.
The first animal mom and dad cut up, after a long hiatus, was a small bull moose, dad and I harvested together. Then, when dad and I harvested our next moose, I had more time off, and mom showed me what to do. We didn't have YouTube videos to consult back then, or at least we didn't think of it. Mom consulted her old books and remembered what her own mother had taught her about cutting up a moose.
Basically, we separate the muscle groups on the front, and hind quarters and bone the neck, plus take off the backstraps and tenderloins. For the ribs we leave moose ribs with bone, because they are so good. I bone out my bear and deer rib cages entirely. There are good accounts now on Instagram and YouTube to consult nowadays, like @thebeardedbutchers or Meateater to show you how. We have gotten a lot more proficient at it on our own, and make some fancy roasts, and chops. In the beginning if we didn't cut something quite right, it became stew or ground. I have even cut up most of my own deer when mom was still working.
The main thing is to keep your meat clean, and cool enough. We have extra coolers, we freeze milk jugs, instead of using bags of ice, and we have a spare fridge too, to keep the meat we are working on cold. We don't hang our game that long unless it's 4°C or lower in the shop consistently, usually only a day or 2, then we get to work. I find I like a bendable, sharp, boning, or fileting knife, best for boning, rather than a stiffer, shorter knife. We keep a knife sharpener close by as well.