I do all the deer in my family, so that means I get some practice. LOL! Last time I did it, I believe it took me around 4 hours. Not sure when the clock starts, but last time I dressed a deer, it took 15 minutes. That's a little slow, but I don't rush that. Then drag time and getting it to the registration and back to the house for cleaning. Skinning doesn't take much. Either use a knife, pull it off with a pickup or winch, then get to cutting. Backstraps only a few minutes, the neck roast, the meat under the shoulders, the backstraps, split up the hind quarters, salvage the little meat on the front legs and carefully remove the loins inside the chest cavity. I don't use freezer paper, but freezer Glad zip up bags. I can put the meat in them, press to remove air, then seal and mark the packages.

What takes the most time is separating the muscle groups, the removing all the tendons and sinew. My steaks have 0 sinew and membrane on them as I cut it all off. It's one of the major contributors of the "gamey" taste people refer to.

Usually I can get someone else to package the meat while I'm cutting. Oh, and my hand grinder for the hamburger works ok, but I need a larger one as mine is too slow for my fast paced world. LOL!

iSnipe