I do it all myself. I have access to a walk-in cooler, which is very nice. Otherwise, I'd hang it.

It's not hard to learn how. I had an experienced man do it with me the first time, and done it myself ever since. The biggest thing is the trimming--it takes a while. Normally, I butcher, de-bone, and convert roasts to steaks in an evening, then trim the grinding meat the next day.