The butchers know you are willing to pay out the butt for convenience, and will charge you as such. If you go that route, take your backstraps and tenderloins off and keep them and not send them to the butcher. I had a deer processed before and I don't think I got back the proper amount of backstrap and a few of the better cuts. My other concern is not even knowing if you're getting your own animal back. Most of them throw everyone's grind meat into the same hopper and spit out as much as they think you should get. A lot of places don't do a very good job trimming blood shot or silverskin or sinew from the grind meat. It would really suck to drive across country after spending everything you're spending and taking 2 prime does to the butcher that you took good care of, only to get burger back that's mixed in with a rutty old buck that rode around in the back of a pickup truck all day that taints your burger. For the amount of money you're willing to spend to butcher that many animals, you could upgrade a couple of coolers and get a small grinder and buy a whole lot of ice to get them home and do it yourself. PLus, you'll be amazed at how much more meat you get by doing it yourself.
Spot on advice.
The first time can be intimidating but after the first animal you will have the skinning and quartering thing down pat.