I process my own and wouldn’t have it any other way. I am trying to get to the point where the only cost involved in getting a deer is the cost of projectiles and components. Also, it’s in my hands from the field to the freezer, so I know exactly how it’s been handled and that it is 100% my deer.

It really does not take long to skin and quarter a deer (and to remove the backstraps and tenderloins). At that point, it can go into coolers if need be until you have time to butcher it. Front shoulders can be left whole (they are best this way as they can be made to be just as tender as any other part when left whole), as can the neck, and the rear quarters can be deboned into 3 or 4 parts. Wrap it up, label it, freeze it and you are done. If you want ground venison or jerky, you can pull that out of the freezer at any time for a sausage or jerky session.