I usually cut up my Whitetails and Pronghorns.
I start with removing the backstraps and tenderloins, then removing the front and hind quarters.

I do roasts with the front quarters, steaks with the hinds, and remove all other meat to be used as chicken fry meat and/or dog food. I don't fool with burger on these critters. They are usually tender enough to not need grinding up into hamburger.

Removing membranes and silverskin before freezing is important, IMO. It usually takes my wife and I 5-6 hours from starting skinning until the last package is in the freezer, but the final result is well worth the effort.

I'd rather be a free man in my grave, than living as a puppet or a slave....