First, call them and get their hours of business....how late and weekends....very important to know when you can take it. Have in mind how you want it cut up....how much in steaks, roasts, stew meat, chili meat, ground meat, etc. Their rates will depend on these percentages usually. Get some kind of idea of their rates before you go in. I usually touch base with the owner or manager before I kill (I harvest crops) the deer or whatever and let them know I hope to be bringing them some business....they will usually tell you then where to take it. Somebody will come out and hoist it up and next time you see it it's in white freezer wrap.
Having said all that, I try to processmy own when I have time....sometimes not feasible. PM me if you need more info. (Try to check the locals out on the reputation of the place.....some are bad about helping themselves to your backstrap. [:@][:@][:@]