I want to start butchering my own meat....?

Wooden butcher block tables work well but have a tendency to harbor bacteria but bleach water will clean it. I and some others prefer a plastic food grade butcher block to work on as its easier to keep clean and will not warp. Again use bleach water to sanitize you tools, knives and working surface.

A vacuum sealer works the best to remove air in the meat storage bags to freeze.

Good knives will save you much time sharpening. Some as I use a stone sharpener but they make powered knife sharpeners that do the job.

Do a online search and there are lots of sites to teach you how to cut and preserve the meat.

I butcher deer, turkeys, chickens, and whatever else I get when I hunt in the mountains around my home. It doesn't matter what kind of table you use as long as you clean it with soap and hot water before and after you butcher the meat. No special kind of soap, just clean up good like when you handle any other food.

What time is dinner?

I bought a sheet of stainless steel and screwed it down to a wooden work bench in my shop, I squirt bleach water on it when I'm done, rinse with hot water and that's it. When you start butchering, be sure to remove as much fat and bloodshot meat as you can, it makes all the difference.

I always hang the animal in the garage. I break it down a quarter at a time, haul that into the kitchen and use a large curtting board to cut it up on. Once done, wash with hot soapy water, then wipe down with a solution of bleech and water. then rinse clean in hot water.

I cut mine up also when it is hanging and bring it in and toss it in the kitchen sink. I then use a commercial grade cutting board that I got new from the contractor installing them in our schools cafeteria. It is small enough to fit in the dish washer when I'm finished. I cut the smaller pieces on the counter top on the cutting board.

I use anti-bacterial cleaners "Fantastic" to clean the counter top.

My family has always used a wooden table. The more important thing is that you have sufficient tools to handle the weight of the animal.

The best table to use is the one that school kitchen inspectors say to use, stainless steel, easiest to clean, bacteria can't find a place to live like on wood or plastic.

If you have anything other than stainless steel, they will red tag it.

I cut my deer on the counter top after I have cut it into sections outside while it is still hanging.

a plastic table. you could use javex then rinse properly.

1.whatever you have.

2.same as # 1

serious answer.just in case you were wondering.