I've been cutting my own for a few years now, and it's really worked for me. I start out by laying down a tarp under my hoist in the garage, then skin and gut the carcass, then I just cut off as many roasts as it will allow after removing the back straps. Any remaining meat gets trimmed off in stew meat chunks. If you don't need fancy cuts this is pretty simple to do and saves you a good chunk of change. The freezer is in the laundry room right next door to the garage, I simply allow the wrapped cuts to cool long enough to put into the freezer once I'm done cutting. Cutting your own is pretty strait forward with this method, and not difficult at all.