As far as butchering goes, you can do far better than any diagram can show by just starting from the front or back half of the animal and carving off the large muscles individually or in groups. On the back half, there are numerous muscles (hams and such) that are easy to separate from the others because of their large size. The benefit of this is profound: you have access to all of the connective tissues which, left attached to the meat, will make it gamy after a short time. Spend two evenings in a cool garage with a large table and carve it up yourself. reserve the backstraps purely for small steaks (with eggs for breakfast-oh my!) and anything else large and clean can be stir-fried, roasted, or used like any other unground meat. Chuck all of the cleaned small stuff into a pile and take it to a butcher and have him make summer snausages or breakfast snausages, and make sure he does his sausage in batches, because you don't want your fine meat mixed with that from some schmoe who didn't gut his animal right away or left too much sinew and fat on his meat.
Bottom line: carve off all fat, sinew, bone, bloody meat; and you will be left with meat that will freeze great and literally keep for years. Also, it will taste better than any you've had previously! This is all opinion, but I feel it to be sound.
[This message has been edited by Vek (edited May 25, 2000).]