i have always done my own.its alot of fun and very rewarding.cant see paying someone to do it for me.
just take it slow and fallow the "seams". you will get the hang of it in no time.i dont do many roasts. lots of steaks and grind the res,for spagetti,tacos,ect.we eat some kind of wild meat at least 4-5 times a week.
2 years ago me and my cousin each shot a cow elk and a mule deer in idaho with our bows. quartered them in camp and drove home to reno. about a 9 hr drive from where we hunted. called my wife and asked her to get the kitchen "ready". got home and started to clean,cut,grind,wrap and vac. seal the meat. 10 hrs latter we cleaned the kitchen. that was a loooong day.i have always enjoyed butchering my own kills, but that day it was not very much fun at all.