I process most of my own deer, including cube steak and ground. I do what MBrock described most of the time, bag the quarters, and get them on ice. Backstraps come out easy, and a small poacher's cut frees the inside loins. Big deer, I'll pull the neck roasts also.

One processor near where I hunt, Central Alabama Deer Processing, does a great job, and will gut for a small additional charge. If I shoot when it's convenient, then I'll take the deer up there without doing anything.