I do my own butchering, have ever since I started hunting, mostly because my dad/grandpa do all their own, so I just took after them. I use the grinder attachment for my Kitchen Aid mixer and it works very well. As far as a chart for the cuts of meat, I can't help you their. I learned from experience mostly. I would say your best bet would be to skin your deer, and kind of take a look at the parts. I know this sounds kinda stupid, but just kind of observe the carcass to see where the meat lies. You can always look at a diagram of a cow as far as cuts go, they are somewhat similar.