ORIGINAL: TimberCreek
Had my first deer processed many years ago. Cost me $120. Have done my own since. 40+ deer. Many processors weigh your deer and calculate out how much meat you receive. They shut down their process for other animals and run only venison. If you order burger they make a bunch of it and package. You may receive meat from someone elses deer that hung longer than yours or if you spent allot of time doing a good job gutting and cleaning you wasted your time cause someone else may have receivedyou're venison.
Number one reason IMO to do your own. Once it is at the butchers, you have no idea whose deer you got back. The deer next yours may have had the gut bag busted while cleaning and the one on the other side may have had the bladder busted and piss all over the place. Plus, who knows if you are getting all of your meat. The butcher may very well be taking a part of every loin that comes in for himself. Butchering is pretty easy with alittle practice, and the best way to learn is to just start doing it. A basic knowledge of anatomy is really all you need to get started.