I bring mine to a prcocessor. I could do it myself, but they have a huge advantage and I think it is a pretty sweet deal. I always get the $58 package. That rate is flat, no matter how big or small the deer. They dry age it for me (I do not have the facilities to do this) then butcher it down and put everything into labeled packages. The ground meat, and steaks are put into approx. 1 pound packages so I dont have to thaw out more than I need at any given time, and the roasts are all kept whole, loins are put into one pound packages as well because I ask them to.

If I had the place to dry age my deer for 10 days, and the space to do a proper job of it, and could justify spending about 4-6 hours doing it, then I would. But I dont have the space, I dont have a refridgeration unit to dry age, and I am paid at work....well, 4-6hours of work nets me more than the $58 I pay to the processor.