I've been cutting my own for the last 9 years. Also these past few years I've been cutting friends and relatives too. I do about 10-15 a year the last few years. I keep it pretty simple. I cut steaks, roasts and then ground meat for burger and ground meat I use in my sausage, bologna, and jerky. The sausage bologna and jerky is ground then frozen and I use it throughout the year to make batches of whatever. The rest is used. I typically mix my burger with either pork ends ( just cut off fat from a butcher I know that he gives me) or bacon, depending on what the person wants. This adds some fat and grease while cooking to the burger.
If you plan to cut your own you need a few things. A few good, sharp, quality knives. These make a world of difference I promise. Freezer paper to wrap everything. And a grinder. YOu can also take your deboned meat to a butcher and they'll grind it for you typically if you don't have access to a grinder.
I can't tell ya how much it costs to pay now, probably 60 dollars or so.
Hope this helps!
-Jake