i then take a large sharp knife & cut them into steaks about 1",the smaller muscle groups will fall off of the big steak part,a quick cut with a filet knive cleans membrane off & then you have stew meat & a clean steak.

I never skin out a deer until its hung 2 days.If you kill and clean right away you end up with a slimy bloody mess of meat.
The 2 day process leaves you with a much easier ,less bloody ,better tasting deer..been doing it this way for 40 years..I NEVER soak any deer meat,all you end up with is a tough salty deer..