I cut up all my own deer too. It is very simple just follow the instructions given by atlasman. I also do it on the side with a buddy of mine and we get $70 a deer. You get pretty fast and efficient at it after you have done a few. We wrap with saran wrap then freezer paper. Keeps the meat real well this way. The only extra piece of equipment we have is a commercial grinder for those who want us to burger up their bulk. That is what takes the most time besides wraping. We love it when the customers want bulk for sausage. I also like to leave my meat in big chunks not cut up into pieces then wraped due to the fact of less air space between meat which keeps the freezer burn down if it is in the freezer for a long time. We go through ours rather quickly so that is not a problem.

I process my own. I keep the meat in large pieces and vaccume seal it. Just separate the large muscles and seal them in a bag. It is very fast and easy. I can do a whole deer and have it in the freezer in about 45 minutes. I cut mine up when I am ready to cook it. I never know how I am going to prepare the meat. Much of the meat on the hind quarter can be used as steaks or roasts. I like to do the same with the backstrap as well. Or what is left of the backstrap after the first day.

try this site out, hope it helps

http://www.cals.wisc.edu/media/news/...processing.pdf
try this site out.

I just finished butchering one last night. I got the deer on Saturday.
Get a good knife, hacksaw, and clean container to hold all the meat.
1. hang the deer by the back legs.(make cuts between tendon and bone.Insert a stell rod or gambrell through both)
2. skin the deer down past the neck
3. cut down along the spine(both sides)from the hip to the neck. Remove the backstraps buy cutting along the ribs or by pulling the meat away.
4. cut out the insde loins if not damaged.
5. grasp front leg and cut at shoulder cartiledge. Repeat for other leg.
6. cut all meat from the neck area( can use as a roast if cuts are large)
7. cut away the rib cage at the hip(reducing the weight)
8. place both hind 1/4' s butt down on flat surface and cut both sides(end to end) 2 inches or so from the center. Your cut should be even with the hip/leg socket. Stick the tip of the knife into the socket and cut the tendon holding the joint. This will free the 1/4. Cut remaining meat from the rump area.
9. cut off legs where muscle begins.
Now you have a big container of meat. If its late I usually store it in the fridge for no more than 3 days.
Try to remove all fat, membrane and bloodshot meat first.
Use the front shoulders for stew or ground meat. cut and cube
Cut the straps about 3/4 inch thick removing the shiny membrane first.
Cut the hinds by following the bone. this will give you 2 big chunks of meat. The bigger muscles can be seen. You can seperate these pieces and use these for your steaks or even a roast. Use all reaming meat for either stew or ground meat(cut and cube)

I too use Ziplocks...They work great for the ground meat.
I have done at least 50 deer this way and works good..Just take your time. The more you do the better and faster you will get.

Good luck!