Usually do it my father and I usually do it ourselves. Over the past 15 years we've figured out a good method. He's good at deboning and I'm pretty good at skinning and quartering. Usually when we get going, we can get a full deer done in a little over an hour. If we get more than 2 deer, one usually goes to the butcher and is turned entirely into ground,deer sticks andsalami, other than the tenderloins. We found a good butcher that we know is very careful about using the deer you brought in. It's a 3 hour ride round trip to get him the deer, but a year worth of quality salami and deer sticks is well worth the drive.