You guys must do your own grinding, and not have much help. Me and my brother can knock a deer out, from skinning to wrapped and labeled in 2 to 2.5 hours, very cleanly. Maybe it's because we don't make all of our final cuts until later, choosing to freeze some pieces whole to preserve moisture and flavor. Don't know, but 6 ot 8 hours seems really long.I'm glad ww said that it takes 5-7 hrs. Iv'e been butchering my own (self-taught) for 7 years now and went from 8 hrs for the first one to about 6 now.