I think a lot of the so-called "gaminess" that people taste may be from less than great meat processors. You don't know what kind of care they take in preparing your meat when you take it them. You don't even know if it's the deer you turned in to them. The deer that they butchered and gave to you might've been sitting somewhere a day or two in warm weather before they gave it to the butcher. I did that just once and after that did my own butchering. There's not a lot to it. The steaks are cut from different muscle groups in the legs and neck and are easily separated. There's a long muscle along each side of their backbone which is the "backstrap". There's also a great cut of meat inside the rib cage called the tenderloin. You can buy a knife kit from Outdoor Edge that has everything you need to butcher your own deer. Saves a heck of a lot of money.