We've paid as little as $45 for basic processing and as much as $190. The $190 was for the processors to pull the tenderloins and backstrap and make <u>everything</u> else into summer sausage and breakfast sausage (yielded approx. 150lbs). Pretty good sausage and not a bad price for what they did, but more than I want to pay. My processor will gut the deer for an additional $15, but I do it myself in the field because I think that the meat is better when the deer is cleaned asap after the kill. My guys prefer that the carcass is NOT skinned or quartered because they sell the hides.
You'll want to know where you're taking your deer before you shoot one. That way, you'll know how late they are open, what to expect pricewise, and also how the processors want to receive the deer from you.

Edited by - GoTres on 11/07/2002 10:55:53