Who, here's a couple of decent links that'll get you started. The first one shows your basic cuts. The second link will show you a step-by-step of processing a deer. Some people prefer to butterfly their chops, so they may not prefer to make that first cut down the backbone. Personally, I do not make that cut either. It's all personal preference, but these links are a good starting point.

http://www.riverratt.com/huntingbutcher.html

http://www.whitetaildeer.com/howto/butch/

You were talking about the small steaks ... look at the last picture on the 2nd link. It tells you to cut your rump roast first (make a good straight line), then you cut your round steaks off behind it. You'll actually cut across the muscle groups you mentioned. After you hack up your first side, it'll make better sense by the time you get to the next one. <img src=icon_smile_big.gif border=0 align=middle>