After a 25 year absence, I got back into hunting about 4 years ago. (You know the drill -- career, business travel, soccer, scouts, band). My cousin had me work beside him on the first buck I got and it really helped. I' ve now butchered several more on my own. I recommend working with someone for the first one so you can learn the landmarks. I have a video, too, which helps. I bought a reasonably-priced butcher set (under $30) which sharpened up nicely - skinning, boning, and butcher knife, clever, meat scissors, steel. And a good bone saw. I do shoulders, neck, torso, hind quarters. I bone everything and divide into roasts (shoulder, top, round, loin, t-loin, etc), prime stew, and grind. If you' re patient and do a careful job cleaning and trimming, you' ll get high-quality meat. I think most hunters ought to butcher their own. Give them a greater appreciation for what they accompished and a good understanding of anatomy. Good luck.