Jeff - just out of curiosity, why do you send your deer to have butchered after you've hung it and skinned it? Why do you choose to not go ahead and finish butchering it yourself? It's hanging there skinned. Doesnt' take much more to debone it and cut the meat how you want. Maybe it's common elsewhere. I just never heard of someone skinning the deer and sending it to the butcher. May as well just send the whole thing.
First deer I ever killed....I had a buddy on stand-by with his grinder and vacuum sealer. It took us THREE HOURS to finish the project. Nowadays....I field dress in the woodlot above my house.......come back to my shed......hang it, skin it, quarter it and put it on ice in a cooler. I leave the cooler to sit for 5-6 days (draining water and adding ice bags, as needed) and take it to my butcher. He charges me $30 to package it in vacuum sealed bags (Backstraps, inner TL's and roast if I want) and puts my burgerand sausage in tubes.
I spent a good three hours the first time I did it on my own.....including a clean up job that I just don't care to go through again. Not if I can alleviate the need for $30.
It's not worth it, to me, to do it myself.