I finished up with the deer, yesterday, I had 48# of packaged meat, mostly bone free except for a neck roast and one side of ribs. It took me a solid 8 hours to trim the meat of sinew, fat and membrane, debone, grind burger, make cube steak, package and vacuum seal, and another hour or so cleaning up the equipment. A lot of work for an old man.
The next one this year is going to the processer, If I skin it, quarter it up and take it to the processor packed in ice in a cooler it only costs around $50, not a bad deal considering the outrageous prices others are paying for processing around the country.