Sometimes I leave it, this year I got 2 does and I left a lot of roasts whole in order to conserve time. With 2 does I had 12 roasts, tenderloin is cut into steaks, back straps are gone as soon as I get home, neck meat is speidies, then all my scrap/grind meat was Made into hot mild and mild with cheese sausage in casings. Also made snack sticks. Jerky meat will be roast cut up since it's easy to slice