Originally Posted by
Daveboone
Be sure you have a perfectly clean and sanitary place to do it, and an appropriate cooler. (The just ok scenario many of us may get by with for a single deer or two a year is a far cry from what we would consider acceptable from someone we are paying to do it). Do you have the means to get rid of the byproducts..legally?
Are you prepared for all the dissatisfied customers you will have? (not questioning your work or honesty, just fact of life in any business).
Great post to get this thread back on track. Anybody that's ever had to deal with the public will tell you that there is always somebody that will find something wrong with everything they pay you to do.
My opinion is that if your less concerned with the "going rate" and more concerned with the "going quality" you won't have any problem getting customers. What I mean is, if you're going to charge the same price, make sure it's the same quality. I'm not suggesting that you're not good at butchering, it's just something to keep in mind when your competition is a pro.
I butcher my own deer, but would never think about charging somebody to butcher their's. I'm just not good enough at it.
Have fun if you decide to do it.