I'm ridiculous about butchering deer. I go after just about every little bit including the rib meat. It takes me about 3-3.5 hours from start to finish. I've done lots of warm deer and haven't really found it any easier. Actually I find it tougher because the knife cakes easier on the warm sinu. I also doubt the part about a "good" job. Probably adequate but not good in 20-30 min.

As for the weights of those deer your shooting, those are some huge deer. I personally don't like shooting deer anywhere near that large. The meat is tough and only fit for burger. If I had access to deer of that size, which I don't normally, I'd probably only take one per year, just for making burgers and meatloaf and the such.

Tom