When separating and de-boning, remove as much of the whitish membrane as possible while you are at it. As bigbob stated, keep it as simple as possible the first time … we used to pull backstraps and cut each roughly in half for packaging, then cut into steaks when ready to use upon thawing. Tenderloins whole and we would debone the hams and separate into various sizes of roasts, package and then can do either the entire piece of meat as a roast, or cut into steaks … just depends on your preference. Often we would do similar with the shoulders as a bone in roast or debone and into a separate container as our grinding meat for hamburger or chili. If this is your first one, you likely don’t have a grinder??? But you will need one if you plan on continuing to process your own … We always used plain white butcher paper, but the vacuum seal machines work extremely well if you have one (or ask Santa for one early). I am sure there are a number of YouTube videos that can help you along with basic processing, it can be quite time consuming depending on how much effort you put into getting the membrane taken care of up front. A couple of good sharp knifes and a whet rock and/or sharpening steel will be your friend!