Time wise, I can skin and gut a deer, sheep, goat, pig and hang it into a cooler in 15 min. Larger animals such a elk or moose something like 30-45 min. I can do a 1,000 steer in 45 min to 55 min. depending on how skinny or fat in heath condition and if rigor mortis sets in. Better body condition, as well as sooner after death, the easier and faster. Then there may or may not have to hang the carcass in cooler / or well house / or ? at 34* for several days to tenderise ( commercial butchers will hang a beef from 11-14 days [ the so called grass fed beef takes a longer time to tenderise], however, the most tender meat for high end use has the benefit of being grain fed in a feed lot for 120 days so it is well marbled then is hung up to 21 days for the best flavor and commands a higher price. ) and then processing into cuts, then time will vary greatly as to the operators' skill level, and equipment used, wrapped or not, refrigerate or freeze and transport distance.
