I also prefer to gut them where they fall. I cut everything into roasts as that is the way we like to cook it. All the trimmings go into portioned packages for fajitas or tacos. Once you have it cut up wrap it in a plastic wrap, tightly then in freezer paper. I've had meat in the freezer for a whole year and no freezer burn. When you are just starting you don't have to buy all those expensive gadgets, I still don't own them, get a good set,2-3 knives, carbon steel if you can find them, they hold an edge better,and a good cutting board, mine is 3 feet long 28" wide. You can put an elk quarter on it easily.
