For me the story is pretty much the same as the Old Professor, except that I worked at a fully licenced abittoir for 4 years. Monday was kill day and the rest of the week we did custom and commercial cutting, except every other Thursday, which was sausage day. I also did a stint at retail cutting with a large grocery chain in a rural northern town. Besides doing thousands of beef, hogs and lamb, we did lots of bison, game farmed elk, deer and wild boar.....even some ostriches and emus. Then during hunting season we cut wild game at the end of the day after the inspected animals.
I now have a small meat cutting facility on my ranch with a walk in cooler, commercial bandsaw, grinder and sausage stuffer. Have an electric hoist system like the Old Professor (sure saves the back) and it is 12 feet high so that I can handle beef, elk and moose.
I also completely bone game meat and do not use a saw on it. All you need is a sharp boning knife, a larger knife for cutting steaks and some string if you want to tie some roasts.