If I don't have time to take care of it, I wouldn't shoot it. We usually debone and at least cut it into chunks that will fit in those gallon freezer bags then pack it on ice. The temps are usually below freezing at night where I hunt. Season is not until mid Nov. I have more trouble with the meat freezing before I can get it cut up.

That deer would be worth more than a day of work. You can work anytime. Call in sick and butcher the deer.

I quess I didn't mention in my other post that my wife has a job where she works three days one week and four days the next. If she takes two days vacation on her short week then she has 7 days off with just two days vacation. She does this twice during deer season, once the second week and once about the fourth week or so. She hunts with me and helps with 100 % of the meat cutting and grinding and wrapping. This makes me a lucky guy and I don't have much trouble getting it done. I am mostly retired so that pesky work does not get in my way.

I place the skinned quarters and backstraps in plastic bags, surrounded by ice in a cooler. Be sure to keep unfrozen to allow rigor mortis to complete (a little less than a day) before freezing, otherwise the meat fibers stay in a locked position, resulting in very tough meat, even after thawing.