Like others have said go talk with the butcher before you harvest your game. Ask prices, what he offers, sausage, bologna, stew meat, etc. I made friends with the butcher and he gave me tips on skinning deer and actually showed me how he does it. I figured since he skins 200+ a year he knows more about it then I do. I normally just get the back straps butter fly cut and the rest ground.I know I will use all of the meat doing it this way, but that's just me. If I've had the breakfast sausage from the butcher I may get 4-6 pounds of that made. Problem with not doing it yourself is knowing that if you shoot a young tender deer that you actuallyget your meat back. I paid to get one butchered last year then the next two I cut the meat off and just had the butcher gind it. I made my own sausage patties. I bought a meat grinder for Christmas so I'll do my own from now on. This way I can grind the meat when I am ready and not have to wait on the butcher.