I normally butcher around 20-30 deer a year. It' s hell hunting with old lazy men who just want to shoot them!
Really the guys I hunt with are in their 60' s and I' m in my 20' s. I don' t mind it as long as it doen' t stop me from hunting my deer.
I usually quarter them. Freeze the backstraps whole, butterfly the tenderloin, cut the hams into steaks, freeze the shoulders whole, and cut the neck out for roast. I will also freeze the ' extras' along with the neck for roast. This process usually takes about an hour and a half per deer.