I cut up all my own deer too. It is very simple just follow the instructions given by atlasman. I also do it on the side with a buddy of mine and we get $70 a deer. You get pretty fast and efficient at it after you have done a few. We wrap with saran wrap then freezer paper. Keeps the meat real well this way. The only extra piece of equipment we have is a commercial grinder for those who want us to burger up their bulk. That is what takes the most time besides wraping. We love it when the customers want bulk for sausage. I also like to leave my meat in big chunks not cut up into pieces then wraped due to the fact of less air space between meat which keeps the freezer burn down if it is in the freezer for a long time. We go through ours rather quickly so that is not a problem.