My butcher buddy showed me that a sharp boning knife and knowing the major seams can cut breakdown time in half. In my experience, if you follow the natural lines in the muscle, you don't need to be as careful with every bit of fat. Your mileage may vary, but I've saved hours on whole lambs and hogs using this faster method. Take this with a grain of salt, but for beef, I focus on removing the big silver skin and main fat caps quickly. The key is trusting that some trim can be cleaned up later if needed, without hurting the main cuts. It's all about speed once you're used to how the animal is put together.

Yeah the physical access thing is key. What do you do if someone actually finds the pi though, like a cleaner or a guest poking around? Hiding it is one step, but if they unplug it or take the sd card you're still screwed. I have mine in a locked project box bolted to a shelf, feels a bit extra but at least it's not just sitting there. How do you guys deal with that risk?