Weve been doing our own for many years, I used to be a butcher soprocessing 1-5 deer for me is nothing. Hang the deer by the neck, if its good in cold oout in the shed liek steady temps around 30-40 I like to let it hang for a bit, skin it out, we start with the front legs, cut them off half way up the leg, toss the lower legs to the dogs, cut around the shoulder blades remove the front 1/4's cut them up for steaks, stew meat andtrimmings, then take out the back straps,(these are not tenderloins people, tenderloins are located INSIDE the deer) trim them up and cut into steaks, remove the hind quarters in one piece, then cut down the middle, take out the roasts, and everythign else goes into steaks and trimmings for burger. Grind all the trimmings, then run through stuffer and stuff into 1lbwild game game bags. They stack nicely in freezers and keeps the meat fresh longer. 1 deer about 1-1/12 hours of total work.