i think Russ may have the right idea,just a simple butcher knife.
when we were cutting up road kill to toss to the wolves at a science study center here in Minnesota i asked one of the staff what sort of knife he used daily and it was just a plain butcher knife.i have a good book on the tools of the fur trade era by Carl Russell,1968,and it seems when you look past all the big fighting knives and general camp knives what people were really using on farms and homesteads was the Green River butchering knife with a bit of a up swept blade.on a personal basis i have used a Helle with a short blade and a big grip,sorry can't think of the name right now,on deer along with a Mora 2000.the Mora cut thru the meat with no effort and the Helle was good in the tight spots.
..i just went to Ragweed to check on the name of that Helle,it's a Nying..also why not get one of those reindeer butchering knives he has---that will solve your problem--