$1/lb cut and wrapped is still a good deal, esp with the quality of meat venison provides.
Saying that, I long ago took the time to learn how to properly break down, cut and wrap a deer. I was able to spend some time with pro butchers and learned a few tricks of the trade.
I can do a deer from skinned to cut wrapped to the freezer in a couple hours, depending on how fast I want to go. With my own deer, I'm really picky with trimming all fat and connective tissues,, so I'll poke away for an afternoon.
I tend to cut...
loin roasts, loin butterfly chops,
sirloin tip roasts, sirloin steaks, tri-tip
top round steaks, eye of round roast, bottom round for jerky..or sometimes all to ground if I want lots of burg that we use a lot at home.
shoulders to stew and ground, flat iron steak on a bigger deer (top blade steak)
brisket, flank, rib meat to ground (you can cut ribs and smoke or bake)
neck..either to ground or if a smaller deer kept whole as a neck roast (an overlooked delicacy)
shanks usually to ground however I've started to keep them and slow cook like lamb shanks--outstanding!!
All other bits and pieces go to ground.
Here's an archery doe I just got..yielded around 80lbs deboned, cleaned, trimmed.
