You’ll likely become more adept (and faster) with more experience. Doing it myself is part of the hunt, for me. It also gives me more control over the final product, prevents getting gut-shot or spoiled meat mixed in at the locker plant, etc.
I consider myself pretty picky about my processing, based on my experience processing deer with others. I used to fillet out the silverskin from the front quarters with a knife, then grind the meat. What a way to burn up a lot of time! Now I grind them, just stopping and pulling the grinder knife/plate periodically, to clean the silverskin, etc. off. SO much faster, and I end up with a beautiful bright red grind, with very little “white” or silverskin in the grind.
More people should do their own processing. It’s not difficult, if you have a decent place to work. I guess the “elephant in the room“ is the ambient temperature that you hunt in. If it’s eighty degrees out, you need to get cutting, and get cooling!
I typically hunt late season in MN. Warm weather that time of year is pretty rare. I usually have to THAW my deer, to butcher it. (Partially frozen makes for good grinding, though!)