I always cut my own.. I did at one time let a butcher, butcher one and had a big dislike on that one.. But he did what he was supposed to do.. That was butcher it for me.. I enjoy butchering myself and it depends on how much time I have to get it done on how I do it. I normally stake it up and grind my own hamburger. When grinding I like to use a few strips of bacon in it.. A venison bacon burger yummy.. But I also at times cut it up in chunks due to time factors. I wrap the chunks up labeled for stakes, stew meat, or hamburg based on the cut I had chosen. That way I can take out what I want and cut it then. It also creates less freezer burn because less meat is exposed.. That is if you do not have a vaccum sealer.. So for me at least it can very depending on those time issues that always appear to pop up right in the middle of things..