Skinning and quartering a deer isn't a problem, it's the rendering the quarters into cuts of meat you can cook and still have it taste good.I bought a grinder from Cabela's and used this video as a guide ( http://wildharvestvideos.com/videos/index.html), I had no problems and used a vacumn sealer for cuts I wasn't going to eat in the next few weeks......no freezer burn useing that and they lasttill next season or longer. Having said that after the first couple of big bucks I decided it wasn't worth the effort and decided to just pay the butcher $60 or so to do everything on big one.....I'll still do yearlings or doe's but if it's a big buck it goes to the butcher.