i skin and quarter my deer filet the loin and backstrapps and cut as much of the meat off the neck as i can and put it in a cooler layering it with ice to cool down quicker. i gennerly leave it in the cooler for 2 to 3 days draining the water off and adding ice as needed. if i harvest a deer near home i just field dress and hose off and put it in the walk in cooler for 3 to 4 days.
i cut the loin in half and freeze it. i bone the hind quarters and grind it into burger or cut steak. the frount quarters i bone and grind into sausage salamie or whatever. (the shoulders are a poor cut of meat has a lot of ligaments in it.)
a bone saw and a good knife is all you need if you have access to a grinder it would be nice. bone saws are cheap and there are ways around the grinder. like a food processor. do not be afraid it is easy