Cutting up a deer is not a very hard task. The best time to skin is when the carcass is still warm. Just cut around the joints on the legs, skin them up and go to town (its best to hang the deer up by the hind legs when skinning). After the hind legs are skinned down and you cut through the tailbone, just give a pull and the hide will slide right down to the brisket with little or no cutting needed. With a sharp knife and a warm deer I can have them skinned out in 10 minutes easily (that includes the time required to drink a beer).

As far as actually cutting up the deer goes...you're right, you basically end up with the backstraps, tenderloins and I usually cut the rest into stew meat/steaks and all the rest of the scrap goes into burger. Luckily for me, my family has a small slaughter house with a walk-in cooler and all the equipment needed for the butchering process (which is basically only a hacksaw, some knives, a meat grinder and a bunch of Zip-loc freezer bags). I have a rather large family so we usually butcher around 30 deer a year here and have done well over a thousand deer over the past 40+ years. Unfortunately, with the way this season has gone so far, the cooler has remained relatively empty. We usually let the deer hang in the cooler for 5 days-week before we cut them up (I have also just put the boned hinds and other meat in garbage bags and let them age in the refridgerator for the same amount of time). With a little practice, it shouldn't take too long to get a deer boned out and cut up. Last night I completed boned out two does by myself in about an hour. It probably took me about another hour and a half to cut up and package the 4 hindquarters/ shoulders/ backstraps. If we want hotdogs or meatsticks or whatever made, we usually just take them to one of the local butchershops. Other than that, I wouldn't dream of paying the $45-50 (average price here in WNY) to have my deer cut up.