When we built our house in 2009, we did the one of the garages as a shop/processing station since the Wife and Mom were not happy with the 2 Elk my Dad paid to have processed. I was taught at 14 by a King Soopers butcher who was a family friend. Refined it some in competitions in 4H, as well as carcass judging. About 60 Elk, 100 Deer, 30 Pronghorn 100 wild pigs and a few hundred domestic animals. Not hard, keep knives sharp, plenty of clean trays to separate cuts. We buy a roll of plastic wrap from KS butcher shop once every 4 or 5 years and a bulk roll of butcher paper. The sausage takes the most time.