7. Sort as you cut. I keep a couple of meat tubs in front of me as I cut. One for secondary cuts and one for trim meat that will go into the grinder. I'll also "zone" the tubs, placing round steaks in one corner, backstraps in another, etc., or, for big critters, opt for a third or fourth tub and sort accordingly. This make packaging go quicker with no second-thoughts on what cuts are what.