Here's a pretty good link, with multiple charts...
http://www.askthemeatman.com/deer_processing.htm
I basically take out the inner/outer loins and save for steaks. The hindquarters I now separate into the rounds and sirloin, and process most into either jerky or pastrami. Sometimesif it hangs for awhile (like the one I'm getting ready to cut up, which has hung for a week) I'll take the sirloin for tips/steaks.
Everything else on mine goes for grind. I have access to a commercial meatlab, so I can make any kind of sausage and basically any type of smoked product.
Cutting it up also depends, largely IMO, on what you and your family eat. If the family prefers the taste of venison sausage over steaks, then make more grind. If they prefer steaks/roasts, make those cuts. Just need to have the foresight before you start hacking...
And on another note...get a vacuum sealer. I've had venison last 3+ years in the freezer aftervacuum sealing...
S&R