In order to freeze or preserve meat I debone it. It does not make much sense to preserve lots of bones.

Use a small but sharp knife. Take the time for grinding regularly, or to put on a honing (or sharpening) steel. A sharp knife cuts through all flesh, even through fingers. Always cut away from you(r fingers).
Use a firm, clean cutting board to work on. You only have two hands. In one, you have a knife, so there is only one left to manipulate the carcass. Use the surface to clamp pieces. And sometimes the force of gravity.

To get beautiful pieces you follow as many as possible the muscle bundles.
In a joint you cut flesh and tendons, and then break the joint by bending against the normal direction of fold. Do not underestimate how strong it is, there is a lot of force required! So you see articular cartilage and ligaments that hold it together, and you can cut them between the joint.

In order to separate meat and bone you tear them as much as possible from each other, with one hand meanwhile scratch off with the tip of the blade against the bone to cut the fibers.

Beautiful muscle bundles can be used as roasts.
If you cut slices (steak, fillet), you do so at right angles to the direction of muscle. Also pork chop. Possibly leave a piece of spine and / or rib on it. For chops you can chop or cut the spine. Sawing gives obnoxious sawdust of the leg. Chopping can with provided training in one stroke, otherwise you get splinters. For smaller bones you can take the pruner again. I like one that is completely of stainless steel and aluminum, only used for slaughter. Which can be easily washed hot.

Smaller pieces you can dicing like stew.
After boning I yet cook the bones, along with leftovers and tough muscles (e.g. heart, or fowl stomach). You get a lot of gelatin that can be used in soups, sauces, meat preparations.
If you pour the soup into another boiler, the bones cool quickly. Otherwise, it takes hours. Then you can use your 10 commandments to rub and pick all the leftover meat from the bone. Good for hours of work. The result can be used in sauce, for pasta, in rice dishes, appetizers, vol-au-vent, omelet, soup, stew...

You can go further and break large bones to get the marrow. For some, like brains, a delicacy.

Bones you can feed to the dog, or a pig. Or elimination via the stove to the compost heap.
Fat you can get crisp and save it for baking, roasting and spread.