I skin and quarter them myself. I'll pull the backloins and tenderloins out and wrap those myself. The quarters take to my butcher where he either makes sticks, jerky or grinds it. We get enough steaks out of the back loins and I really like the ground. Plus, its pretty simple for me to skin and quarter it, especially if I have someone helping me/keeping me company/holding my victory beer. Bringing in just the quarters to my butcher also saves me about $50 a deer too and when I'm at camp, I don't mind skinning and quartering them myself.