I cut up all my own deer too. After you do a couple, it gets easier. The first one definately takes the longest. If you are shooting several deer a year, it gets pretty expensive to pay someone to do it, and you are guaranteed to get all your own meat when you do it yourself. I just cut up a doe last night and with cleanup it took me around 1 1/2 hours to have it in the freezer. It goes even faster if I am just cutting it up to take in for sausage because I just cut chunks off, clean out the silver and fat and pack it up. Nothing fancy about it. I do have a huge plus on my side though, my wife lets me do all the de-boning, cutting, and packaging in the kitchen. It is so much nicer doing it in a clean place with running water. Of course, I have to do all the cleanup and that kitchen better be smellin' like bleach and cleaner when I walk out of it! All the skinning and quartering gets done in the barn.