I agree with all the above. I skin from hocks downward towards the head. After that I usually like to let the carcass hang 3-5 days (this is obviously dependent on the temperature). This allows the enzymes to break down some of the meat (tenderize). It is not always possible, however, I like to cut my deer up when it is slightly frozen. This way the meat is more "firm" when carving the steaks and de-boning (it just works better). Rear legs are de-boned and cut into steaks. Backstraps are made into steaks. Front legs are trimmed for burger. Any small trimmings are saved for burger. Do not forget the tenderloins... the small strips beneath the backbone near the kidneys... these are excellent. I am also a "cheap person" so I cut the meat out between the ribs.... this is added to the burger meat... remember the deer is very lean and the ribs have fat to add to the burger. My local meat processor will grind the burger and package it for .40 cents a pound which is a real deal (I do NOT opt to add any pork). Steaks are wrapped by me with freezer paper & labeled. good luck it's fun & I KNOW I AM EATING MY OWN DEER AND NOT SOMEONE ELSES.
good luck to all
"it's the HUNT, not the KILL"
2002 & 2012 Realtree Turkey Contest Team Champs!!