My crew has got it down to a science. From the time the deer hits the hanger to the time the carcass is in the bed of the truck to be disposed of is about 15 mins. I'm sure some would say there is meat left that is still good and I won't argue that. But we get all 4 quarters, backstrap and tenderloin. Never messed with ribs and rarely a neck. With the liberal limits in the east, meat isn't hard to come by so we get plenty of practice.

Of course there's some time after that where it has to be sliced but that's a streamlined process for us as well.

One tip we've found most useful is to slightly freeze the meat before you cut it up as that solidifies it a bit and allows you to cut it easier. No more trying to cut slimy jell-o. Of course, you guys in the North may not have to do that...