The best way is hands on experience with someone that knows what they are doing. 
    Keep in mind that there is a big difference between "butchering" and "professional cutting". There are a lot of people that "butcher"  their deer, which I fondly call the "hack & sack" method. They usually have three names for the meat they cut off: steak, roasts, and stew. These are also the same people that have a problem getting family members to eat venison.
    Professional meat cutters (not necessarily professional "butchers") take the time to muscle bone the animal into the several different cuts that are available on the carcass. They also label them appropriately, so they will be prepared by the best method for that cut.
    Last year Ruth and I provided hands on experience for three hunters, one from New Jersey and two from Minnesota. If you have an interest we have limited opportunity to provide training for those interested in learning what we call "Quality Deer Processing." 
   Otherwise there are several videos on the market that may help. Keep in mind that the video will only be as good as the person that made it.

Dave