I have always butchered my own game. I do the steaks, roasts, stew meat, stir fry, burger, sausage. If I do salami or peper sticks that require a smoker BTKR's help me out with that since I don't have a smoker. . . . yet.
I seriously get a kick out of the people that freak out over seeing a deer being brought to the butcher with hide on it. Then I have to remind myself that the majority of you have never hunted in the South (GA, FL, AL, etc).
The majority of the hunters down there don't skin or gut there own animals. They sit in a tree and kill a deer, drive up to it and load it up, then take it to a Processor. They have butcher shops that are closed all year except for about 4 months out of the year. All these guys do is butcher deer and what wild hogs might come in during that time. The processor does all the skinning and gutting. So basically you bring in a whole deer and in a week you get a box of meat back.
I spent 4 years in GA when I was going to college working at one. I was the one that skinned, gutted, and hung them in a cooler, and we didn't have a rail system into the cooler. When they were ready to go to the cooler we put our thumbs in the H-Bone, put one ham on our shoulder, carried the deer the 30 feet into the cooler and lifted them on a hook to hang. By the time I left after my 4th year I could skin, gut, cut the head and front legs off in under 5 minutes if I wasn't caping. It was not uncommon on a Saturday Morning to skin 40 Deer and than do another 40 in the evening. There were a few weekends that the 3 of us would hang over 200 deer.