A friend does my butchering. He will usually produce cubes, tender loin, back straps, london broil, football roast, and big roast. I wrap up everything using the food saver. Plus I purchased an electric meat grinder for $5 at a yard sale in Vermont which I use to grind up some of the cubes. He likes the colder weather to start the butchering. To remove the hide, he usually let' s it sit overnight if temps go into the freezing. The meat generally does not freeze solid that first night with the hide on. After that it' s another story. We usually hang the deer by the neck and use a come a long to raise the deer off it' s feet. Than make incissions around the neck, cut off legs with hack saw, and peal down the hide from the neck down. Than he removes the loins and straps, quarters the legs, and cubes whatever else he can get in a big bowl. The most IMPORTANT thing you do is to remove the film that covers the meat. This is what gives the meat that gamey taste.

Good luck and good eating....

Tom