I don't have a time estimate, but like others, by leaving some work for myself later I save time on the front end if time is limited. For example, I have no problem pulling out a cut out of the freezer and doing a bit of trimming before cooking and that silverskin/fat provides some protection in the freezer. On deer/antelope, I freeze whole muscle roasts from the backstraps (well, 2 per bs) and hindquarters. Then I can carve them up how I like when I pull them out to cook later. I cut the front quarters in half at the joint for 2 bone in shoulder roasts per quarter, and usually try to get the neck in one or two big hunks- this takes very little time to package and hardly need to trim anything if you cook it right later. Crockpot or Dutch oven and pull meat at the end that, which you can use in bbq sandwiches, soups, burritos/tacos, stews etc. I guess what I'm trying to say is by leaving cuts larger, I think it maximizes the versatility of what you can do later and saves some time up front on trimming. I often shoot several deer but spaced out over the fall, so I usually freeze the grind meat, and then pull it out to grind some weekend in the winter. I don't turn my nose at anyone who grinds the whole thing though- endless great meals can be made out of good ground meat.
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