Yes I do my own unless it’s too hot to hang and I have to get it to the cooler. Right now it’s 35F in my garage so perfect hanging weather. When I do my moose or elk I break them into six pieces cause it’s easier to handle and hang by myself. I saw right down the spine to split the animal length wise first then I remove the shoulders, next cut through the spine a couple ribs below the tenderloin and then I’ll have six manageable piecesCongratulations man ! Nice story too. Real nice to see a family working together like this. When I want to or am able to keep the hide on to keep the meat clean. I cut them in half at the 13th rib.
Do you process your own meat ?