I hadn't actually done a deer before so spent last night watching videos on Youtube on how to do it.
The body of my deer started like this:
I then moved on to one of the back legs. I cut the top round off, then proceeded to debone.
I cut a few butterfly steaks out of the larger portions, cut up some stew meat and a small roast. The second back leg I cut a large roast from and a few more steaks.
I did not take pictures of the cutting up of the front legs because they basically made stew meat and meat to grind for burger.
In all I got two roasts, 4 packages of stew meat, two packages of the backstrap, the small tenderloin pieces, and a large bowl of meat that still has to be ground for hamburger and some of it made into jerky.