I got tired of paying the high fees to have a deer processed. Anybody that even halfway hunts, will easily kill 4-6+ a year and at $70+ a pop, that gets expensive fast. I got my own grinder, a DVD on processing, and a gambriel to hang the deer up with, and that's all I needed. I added the vacuum sealer later on. When I first started, I bet it took me an hour and a half to skin and debone the meat. As the season went on, I got faster at it. By the time it was said and done, I could have one skinned, deboned, and ground up, vacuumed sealed in the freezer, in about an hour. That's including cutting the roasts, steaks, and loins out of it and then grinding the rest for burger. Very easy to do. Just takes a little bit of prep work and time. Save a bundle if you kill several deer a year.
Or you could do like me and just quit hunting all together. Too much money and time involved in chasing those things. For what the average yearly lease costs, I can go in half for a local raised beef, have it processed, and fill my entire freezer in one whack. No sitting in stand for hours on end, in the cold, rain, etc. No getting up at 5 in the morning. No blood tracking. No field dressing. No having to drag dead deer up ridges, and then load it into the truck. Which BTW...is rough when you've just killed a 160 pound F.D 4.5 yr old 10 pointer and are by yourself with no 4 wheeler, buggie, or cart.
