a mesh glove for your non-knife working hand, and knit cotton gloves

Get yourself at least 4 meat lugs with the lids
If u don't have an extra fridge u can fit 2 of them in get a cooler big enough to fit the lugs.
I have used lots of differant containers over the years and once I got the meat lugs it was so much more convenient. They stack, fit in the fridge. Easy to clean, have a lid. Store nice when not needed.
I have never had a huge grinder, never ran into problems, the bigger ones are faster and u can keep stuffing them full. The smaller once just gotta let the machine go at its own speed. I would rather spend 100-150 on a grinder and use the other money for a stuffer and meat mixer, than spend 400 on a grinder and not get a stuffer.

If using a table for butchering make leg extensions to get it to counter top height. Working at sitting table height is hard on the back

I don't process but 8-10 deer a year, and maybe a hog. I'd love to have a small walk-in cooler but just can't justify it yet. A solid 1 hp or larger grinder is essential in my opinion. I've burned up several smaller units making hamburger and sausage. A sausage stuffer is another essential item. Although, I've made 100's of pounds of sausage with the attachment for my grinder, having the proper tool for the job makes the process much more efficient. A couple good quality, non-slip knives and a proper honing stone as well as a vac-sealer (with wet/dry option) are about the only things on my "must have" list.

Some nice to haves:
-meat boning hook (keep hands clean & not freeze while breaking down a quarter)
-Large flat totes with lids (stack several in fridge/freezer)
-Meat slicer
-Solid table/place to do your butchering. Quarter a heavy and bulky. Having the room to move freely around is nice.

Hobart grinder gets the job done they are spendy I got this one from my Hoot buddy.


Cummings meat saw I picked up this one for $150 it has a grinder and sausage funnel that goes on it also. Waterproof motor that's really waterproof not the best saw but for a guy that's not into it heavy it gets the job done. I cut a lot of frozen carp up for bait with this one been doing it for several years now I did pick up a 4 pack of replacement bands years back still have 1 new one when needed.

Your ancestors butchered with just a sharp rock. All you need is a piece of rope and a knife and you can get it done without the rope. The rest just makes it easier. Put me on the side of those that recommend getting a good grinder not a cheapy. Wrapped a whole lotta meat with just butcher paper in my life. It works. Vacuum bags work lots better. Meat stays fresh a lot longer. Band saw is nice for beef and pork. I like the flavor leaving some bone in will add. Deer/elk I bone out. You can use a hand saw instead of a band saw. More work, takes longer, but the meat is still delicious. you want it almost froze. Easier to cut that way into uniform steak and roasts.

Let the meat age a few days. Cuts and grinds so much better.

I just keep backstraps n grind the rest. Take it to the butcher and he’ll grind and mix while I wait takes 10 min. Costs $12 a deer and I wrap it at home. No mess no fuss done in no time

Watch your sewer lines as the fat will clog everything including the septic field as it cools down

nvwrangler I have the same cuber tenderizer that you have. They are a beast. Mike

I am a fan of a decent sized grinder. I honestly don't remember what HP mine is, but it walks through a venison quickly. As for the vacuum sealers.....my All Purpose Boy has one and loves it. I borrowed his once and am not impressed. It is more of a time saver for certain, but I can hand squeeze and seal quart sized zip-locs for 1/10th the price. They work well too. If you get any freezer burn on your meat it is because you rushed the squeeze part and left air in the bag. I will, someday, have a good cuber, but have about everything else I need in the way of butchering tools. I bone everthing, so a saw isn't needed.

a few good knives is a must, some way to hang it while butchering helps (i use my skidsteer), a decent size grinder is also important unless you dont want ground meat. I also use a sawsall for cuting through the bones.

Over the years i had a smaller grinder which is fine for deer etc, but we recently upgraded to handle more meet while butchering hogs and steers. I also bought a meat slicer for slicing bacon, steaks etc. (partially freezing the meat first helps this go smoother

I dont have a band saw but I debone all my meat first anyway so not a necessity for me and the sawsall is used to cut the ribs.

I like my LEM #22, I was gonna get a #32, but havent been disappointed. I had ax #8 cabelas and ran alot of meat through it, but this one spits n gits. Some think its to big ,but you can get the grinding done snd cleaned up way faster. Sometimes you dont have all the time in the world to get a job done. So buy the biggest one to start you wont be disappointed!

Commercial style vacuum sealer #1, mine is a cabelas model. Upright sausage stuffer. Meat mixer is handy. I don't grind a ton so I just have a small lem grinder. Meat slicer for jerky, bacons etc.

I have a LEM bit bite #12 grinder and do 25-75# batches at a time. Put the grinder auger and throat in the freezer for a while and it works great. Good set of knives are worth there weight in gold!!! I have processed my own meat for 30 years - 3 deer - 3 pigs last year 300# of sausage made. DONT but a cheap vacuum sealer. I have over 10,000 bags sealed on the one I have with no problems.