You can also remove the backstraps, quarter the rest and put it in some coolers with ice. That way you'll have the time to do it without it spoiling. I did my first one of this seaon like that. The temps were in the 80's. I don't cover the quarters with the ice. Put some ice in first then put the meat in. It'll keep it coldlong enough for you to get the job done. I butchered mine for the first time this year since I couldn't afford to pay to have it processed. Here is diagram of the differnt cuts of meat. They can also be found on the internet doing a Google search. It was not as hard as I thought it would be. It only took a few hours and it was a huge doe. You can get a (cheap)butcher kit at Walmart for $20. Then if you want burger you can grind it yourself using 20% pork or beef fat. Or have a shop do it. It's fairly cheap. Hope this helps!

chris