 One of the most important things to say about cutting your own deer is that there are many ways to do it. As you become more familiar with cutting deer, you will figure out the way that works best for you. Taking off the shoulders is a natural first step because it clears the way for some of the other cuts. A good thing about a deer is that there is no bone attachment of the shoulder to the rest of the skeleton. Therefore, you can trace the inside of the shoulder and just cut it off with a knife. Next, take off the other shoulder in the same way. In this and many other cases the shoulder will be damaged and can only be used for ground meat. You can get one or two roasts from the arm side of the shoulder, the side that contains the small round bone. You can also cut three or four blade roasts from the side that contains the long blade bone.