NY..We have been butchering our deer for almost 20 years. What you did is very similar to how we do it. We concentrate on steaks, stew meat, hamburghand sausages, which we make ourselves. Chops and roasts we seldom do.
Here's a site that may be of interest to you:
http://www.biggamehunt.net/sections/Whitetail_Deer/A_Guide_to_Butchring_Deer_11220412.html
Although the wrapping part can be tedious we put a lot of emphasis on making sure it is done right. We always us Saran and double-wrap each piece. The first part that is folded, now goes "down" on the new piece and the second wrap protects against any exposure. We then do a final wrap in freezer paper and finally put many pieces in a big zip-lock bag.
Soooo, I think ya done good. You will find you'll get faster and better at it the more you do. I hear the tenderloin or backstraps on big bucks (like the pic you posted) can be very tough [:'(]. So, if you don't want to eat any of that "tough stuff", I'm holding my hands way high
.
Enjoy!