You're not slow, just doing it right. Skinning and quartering are the easy parts. De-boning and trimming the sinew takes time to do it right and not waste meat. I usually quarter, put it in meat lugs in the fridge, and do the tedious work the next day. I grind and bag for meat loaf, spaghetti sauce and jerky, slice steaks from the largest muscle in the hind quarter and run them through the cuber, slice one backstrap for frying and keep one whole to smoke, and slice the tenderloins for frying and putting in a biscuit. YUM!! Everything gets vacuum sealed except the grind. All this will take 4-6 hours depending on the size of the deer.