My boys 8 and 10 "help" I normally give them chunks that will be ground to trim and clean up. They get involved and I explain what I'm doing and why but nothing is lost if they make a mistake.

Now my wife is great help. I skin debone and help her cut how she wants with her. She packaged and vacuum seals becuse she will be doing the cooking and knows what she has and how much she want for each meal.

Stop shooting does. lol Much less trimming on bucks typically and I don't get too picky about saving every little scrap.

A couple 3 hours.

Lot of times you can just go under the fat. The worst is usually right on where the backstrap meets the hindquarter.

Skinning to freezer, cut up ground and vacuum sealed 1 1/2 to 2 hours with clean up. And yes I agree with the no "help". Especially when wielding a knife. It still amazes me the number of hunters that would pay for this service. I enjoy it as much as the hunt. A lot like putting up fur. You MAKE time for it. IMO

about two hours ,i skin mine when i get it ,

I’ve been processing my own deer now for 40 years. I used to can it all the time but I just usually grind mine into hamburger. But not the back straps! Since it was cold last season I left mine hang for 5 days with the skin on. When it was time to skin it it peeled off like a banana. That was the best meat I had in a long time, it was so tender. I’ll be doing it this way from now on.

You guys must like cutting up warm deer better than me. Wth the temps we can have during deer season it can wind up a mess. I haven't done mine for a few years but it took me a few hours to bone it out and the only steaks I save are the loin chops off the back and the tenderloins. The rest is burger meat taken to the locker with 25% pork added. With the increase in business at locker plants many aren't taking whole deer anymore. This year mine took bow deer but will only accept boneless venison for grinding or sausage for the gun season. I did buy a 4 ft table last week at farm and fleet to cut mine up if I get one during gun season.

I remove ALL non-meat parts. Collect all silver skin in as large a piece as possible
And it takes me about4 hours, not counting aging time

I am lucky in that I have 2 great helpers, my wife and her sister are awesome. I always skin deer when they are warm which takes about 15 minutes. Once I get home with the meat everything is in the freezer within an hour, and everything is cleaned up and put away. I will also say I was told years ago that their help only extends to 2 deer maximum, if I get more than that I am on my own.

WS

Probably 3 hrs or less. Its not the time but the quality. She usually only fries backstrap and the catfish. The rest is ground for chilli and burger, Often work up big pieces and freeze to grind later,
If I kill one thats been hit in bow season or first shotgun season then is infected he is dog food. If one appears sick I'm not eating it. I don't let them lay around in hot weather either. I know people that aren't careful and take them to get processed and they get their weight back but not their deer. They may get back from several deers. The only way you get back your deer when having it made into sausage is to keep it frozen til their off season and if you have enough for a batch then you may get your meat back.

I know many that spend lots to have their deers processed then the next year or two empty out their freezer and repeat the process, I know a couple that gives me alot of freezer food not just deer either for dog food. I'm not judging them because I'm reaping the spoils, but I just don't see the point. And I'm down to two dogs and like me they are getting old and don't eat that much.

I was raised to use what I kill and it seems working it up myself is just part of it.My time ain't worth as much as someone with a high income and limited time.

Skinning em warm vs skinning em cold is like the difference in warm vs cold coyotes. I'll debone it then put it in the refrigerator overnight then trim and pack the next day or two.

I hang, skin, and debone in the woods, meat goes in game bags, dead to finish maybe 30 min., it goes into a cooler with ice, unless it's cold enough to hang the bags.
Once chilled, take out bags , cut into meal size chunks and vacuum pack, maybe another 30 min., once ready to cook, final trim, it's only one bag so it goes fast, basically while waiting for your pan to heat.

The whole thing is done in two, three stages so your not spending much time at each stage. Main thing is to skin warm, trying to wrestle a half froze hide off takes all the fun out...lol

About 2 to 2.5 hrs per deer depending on size and temp outside(it can be below freezing sometimes in our butcher area where we hang deer to remove legs, etc before moving inside(even with a heater). We do a little extra effort in removing almost all possible meat and suet from carcass as only the head and hooves go to the bait pile. Rib cage and spine get hung out at our cabin/camp for the bird to pick clean by spring and bones get consumed by rodents. The suet is as valuable to me nearly as the meat for feeding the several pileated woodpeckers that frequent(our local meat markets no longer butcher on site so no cheap waste). We grind burger but are just getting into our own sausage making as we just converted an old Frigidaire into a smoker with auto controls. Really love the smoked meat for outdoor activity lunches(no refrigeration/cooking).

I don’t like to cut up deer that has not hung and chilled. Easier, cleaner, and less loss with chilled meat. My opinion.

this is the fastest way I have done it yet

my best time really the only time my brother and cousin decided they should time me was 17 minutes and some seconds from hanging hide on to boned out

I don't normally rush the skinning like that

I forget a bit year to year and find it helpful to watch the video again before I go to it

the hook is a real hand saver

trim and clean up takes longer , we save tenderloins backstraps , much of the big slices I can get out of the hams get made into Jerky and then grind the rest all that takes more time couple hours a deer everything gets vacuum packed in bags stores great that way

Im not calling BS on you folks because sure a lot are better with a knife than me. But it takes me, no lie an average of 10hrs from truck bed to freezer on a good sized buck. Im meticulous and dont have the best facilities and equipment. I grind most it and save all i can reasonably cut off the carcass. That is very time consuming. I weigh and vacuum pack everything. I know it takes a bit longer but there is no guessing onneach pack when my wife grabs some to defrost for dinner. Also includes all my time in cleanup. Small grinder so 2 passes.

I'm definitely not one to try to only have a skeleton to dispose of when I'm done. Skirt/flank, ribs and neck meat just aren't worth the time for what you get. Heck I don't even take the anus out of the deer.

I'm 3 or more hours...I don't see how some are doing it so quickly. Perhaps my food saver is not the best, but I spend a good half hour just making the bags for the burger... A lot of times I have to wait for the machine to cool before I can move on...

Food saver isn't meant for heavy duty use.