I shot my buck in Hardon Co. SD sat morning 20 minutes or so after sun up dressed him on the spot and walked out to the truck. I put my game cart together and retrieved him, done by 8:30 opening day.I skinned and broke him down back at camp, by 8:00 that nite the meat was less than 50 degrees temp and went into the cooler. I processed him Sunday afternoon when I got home it's only a 2.5-3 hr deal by yourself. Steaks and roasts you can allways cut roasts into something else after you thaw it.Scraps and trim into bulk bags to be ground later.It is about as easy as processing gets, never had one I couldn't eat one way or another.But take care of it just like the others say rfn. Magnum Man