 Once you've finished cutting the deer, look over the meat to decide what to do next. We will start with the shoulders. Normally you would have two shoulders, but in this case half of one of the shoulders is missing. Moving to the front end of the table, we have the outside lines or back straps. Then we have the tenderloins from the inside. Next are the hindquarters. Then we have the meat pile, which has the trimmings for hamburger or sausage. Start by removing the bones from the shoulder. Some people attempt to make roasts out of the shoulders. Another option is to get as much meat off of the shoulders as possible to put in the meat pile. The meat pile is not that big, so this is a good opportunity to add to the volume of hamburger or sausage you're going to make from the deer. To remove this meat, start with a lower portion of the leg called the shank, and trace the bone to remove the meat from the bones. Next, go from the joint farther up the arm bone and do the same thing by following the bone and removing the muscle groups from the bone. The first time you do this, it may not look as clean as you'd like because you don't know exactly where all the bones are. You may have to go back a couple of times and trim some meat off of them. As you do it over and over, you'll find that you learn where the bones are and it becomes easier. Now, going a farther up still from the arm bone, remove the meat from the shoulder blade and also from the back of the blade bone. As you can see, the blade bone has a spine that runs down the middle. What you'll do here is take your knife and trace down either side of the spine of the blade bone and remove those muscles that are above and below the spine of the blade bone. There are some fancy ways to do this, but for the person processing deer at home, simply following the bones and removing the meat is good enough. If you're using a sharp knife, be careful not to remove the shards of the bone with your knife. These shards will end up in your meat pile. Next, do the same thing on the other shoulder. The lower portion of the shoulder is missing because that's where the deer was shot. In this case, the only thing to do is remove the meat that is left from the shoulder blade. We have the shoulder blade bone, arm bone and the foreshank. The meat is removed from all three of these bones and is ready to be added to the meat pile.