Like stated the most important thing is keep a sharp knife or knives. Boning knives, fillet knives or kitchen knives will work. You can bone with field/hunting knives but I do prefer a bit of flex personally and use Victornoix Boning knives (which are very reasonable(25 bucks) and work well for skinning or even filleting). I steel my knives to ensure they retain a good edge while boning.

I don't vac pac my meat cuts, just sausage and jerky. Instead I use butcher saran then butcher paper or if no butcher saran I will double wrap in the butcher paper. Never had a problem with freezer burn in many years doing it this way.

To butcher just seperate the muscle groups or follow the bones, trim off fat, silver skin, etc. No need for a saw as all can be released with a knive! If you want ground and don't want the expense of buying your own grinder, simple take the ground cuts to the processor. Cubing and steaking is easily accomplished on your own. For me the front shoulder, lower muscle meat on rears, flank and rib meat are all grind cuts. Then I will add the clean trim from the backstrap, neck and rear hams. I cube the neck for stew and sometimes the rounds. The backstraps I cut into 1" thick medallions for steak. I take the sirloin cuts for steak as well. The rest is of the rear is either for minute steak or jerky in my case. One can if desired do round or sirloin tip roast as well from the rears. Most butcher shop or if you do a search online you should be able to find info on cuts and where they come from on animals.

It may take some time but it is rewarding in what you get back for the table.