I cut up a bear this past weekend with a 4-inch Victorinox paring knife. Everything into roasts and stew meat, but it worked. The only other equipment used was a 120-quart cooler, a couple cutting boards, and a couple big bowls. The bear was skinned with a different knife (a serrated Victorinox paring knife). You should have a sharpener of course, but the Vics held their edges for the whole process.
I have a spare fridge in the garage specifically for what @fishslap showed above; for whatever reason though, my wife had filled it with protein shakes and girl scout cookies. So I used the cooler and frozen gallon jugs of water this time.
I say all that to point out you don't "need" a bunch of stuff to get started. But as I ease my wife and daughter into the idea that I'm going to be cutting up animals at home from now on, I'll damn sure add a good grinder and a way to stuff sausages. I wrapped the bear in gallon size plastic sacks, pushed all the air out, and then wrapped in freezer paper. I've had good luck with this with venison and don't imagine I'll add a vac sealer.
I have a spare fridge in the garage specifically for what @fishslap showed above; for whatever reason though, my wife had filled it with protein shakes and girl scout cookies. So I used the cooler and frozen gallon jugs of water this time.
I say all that to point out you don't "need" a bunch of stuff to get started. But as I ease my wife and daughter into the idea that I'm going to be cutting up animals at home from now on, I'll damn sure add a good grinder and a way to stuff sausages. I wrapped the bear in gallon size plastic sacks, pushed all the air out, and then wrapped in freezer paper. I've had good luck with this with venison and don't imagine I'll add a vac sealer.