For those that do their own butchering

[Silver Belly62]

When I do mine I start out by doing roasts, small whole sections of chops/steaks and ground meat. If I take a couple deer in the beginning and get what I need for those then the next one I'll start doing my sausage and chip steak. I use to cut stuff up smaller for stew meat, along with individual  chops/steaks but found I had a lot more freezer burn. I've found leaving sections of chops and larger cuts out of the ham (steaks/roasts) whole saves on the amount of freezer burn but also gives me the option of using it for something else if needed.

[Mixbaghunter]

I depends on how much I have . I make ground and steaks and stew. If I get multiple deer I make sausage or jerky. Also send some to Alpine .it also depends on the weather if it is to hot cut it in bigger piece and decided what to do with it later.

[Bones]

Back straps and tenderloin whole

And grind the rest.

My kids like the burger the best and we use it in everything.

[SPEARFISH]

Jerky and ground mostly for me.  I always keep the loin for chops and sometimes some steaks.