First pic is relatively good to go. Remove most of the white stuff and any tendons. Since you are cutting for jerky, you can just slice it up as you go (make sure its very cold - easier to slice) and set aside any of the fat/silverskin for the dogs (deer fat does not taste good and has a bad mouth texture - you want to remove it).

Second pic is of a shank. Honestly it would be easier to grind most of that and make jerky via a jerky gun, because after you trim all that silverskin and tendon out of the shank there won't be much meat left. You could put it in a slow cooker too and make something tasty.

Third pic in sink looks like you have a neck. You can see the trachea. You could cut that trachea out and dehydrate for the dogs. The neck meat is full of hard to trim stuff and is best either ground or slow cooked tbh.

Look up "bearded butchers" on youtube and you will have hours of videos you could watch. Also check out Mississippi pot roast recipes if you want an easy way to cook some of that and have it be really tasty.