As a former meat processor I say "Good for you guys" that do process your own. Before my accident I processed deer for our VA Hunters for the Hungry program as well as individuals.
It still amazes me how many of those that pay a processor to do their deer think they should get 2 big coolers full of meat from a deer that dressed 125 pounds.
I actually had several accuse me of stealing their meat.
They don't realize that a deer doesn't have much meat on it to begin with. Once you remove the hide, bones, fat, sinew and any boody meat from the shot area, there's just not a lot left. I see these articles by so called "deer processing experts" and they claim you can get over 50% of the dressed weight in edible meat.
BULL $#!&
On a clean head or neck shot deer you get 25-30% lean clean edible meat.
If you get more than that then I don't want you working up my deer.

I hope I didn't offend you as that was not my intent. The incident that I was referring to happened to a friend of mine several years back. He took a nice doe, field dressed out to a little over 130#. He got her during BP season with a nice boiler room shot. The entry and exit wounds were behind both shoulders in the lower chest area, perfect heart/lung shot. When he picked up his 3 little packages of meat from the processor he was told it was due to all of the damage to the backstraps and tenderlions from a "high spine hit". Processor ate good for a few days on that "damaged" meat I bet! :confused0024:

No offense taken.
I think hunters should learn how to process their own meat, to me it's an important link in the chain of the whole hunting experience.
On the other hand...
From a processors point of view I loved working up deer for others, it was the easiest money I ever made. I could have a deer skinned, quartered, deboned and ready for wrapping in about 40-45 minutes. At $50 a deer I made some good spending money.

Found this video series showing field dressing, skinning and quartering a deer. The dude gets kind of frisky with the knife around the gut area but its the best quality video I've seen so far.

I did my 1st in 62 it was my 1st deer 4 pt. Have done close to 200 of them since then. As i get older my hands ache from arthur & cramp up in the damp n cold, i still do mine!

I've done hundreds - for myself and others. 90% of it is separating the large muscles from bone and trimming. If you can do that - the rest is easily learned.

My tips -

Never freeze meat with Sinew, silverskin, tendon or fat on the outside - always trim it before freezing.

Do not "wash your meat" before freezing. trim it clean with a knife.

If you don't have a place to keep a deer at the proper temp before processing - DONT AGE IT. If I ever feel I need to age the meat - I leave thaw it in the Fridge for about 5 days.

I like a filet knife after its boned out.

When trimming - "if in doubt - toss it" - this goes for bloodshot meat, bad cuts - end peices, etc. Nothing worse than opening up a package of clotted meat! That'll turn your family off to venison quick as anything!

FH

I process my own as well as all my family's and usually around 25 for other people who just don't have the time or skills.

Hunting has been in my Family as far back as i Can trace and so has Butchering including
Beef, Pork,Goat, and all wild game. To me its an important part of Hunting you cant complain if you do it yourself.