You guys are doing a lot of work. The people in Pennsylvania who pay all that money to get their deer cut up....that is robbery! I killed 2 deer so far this season--one with a bow and one with a rifle. I took them to the same local processor to get them butchered. The first one cost me $45. He skinned the deer, cut it up completely into steaks, tenderloin and stew meat. He then wrapped it in individual, meal sized packages.

The second deer was slightly larger. This time, I paid $108. I had it cut into steak and tenderloin. Since I already had plenty of packaged meat for stew from my first deer, I had the stew/roast portions of the second deer processed into summer sausage (beef and pork added), slim jims (beef and pork added),(delicious by the way), and a local concoction called Watson burger (venison ground up with pork added along with onions and peppers). The increased cost was for the addition of beef and pork as well as the necessary smoking to make these 3 products. As a side note, a friend of mine recently killed a 186 lb buck....he got it made into steaks and 46 lbs of slim jims.....he loves ' em.

I plan to to make jerked venison out of many of my steaks myself.
It all makes for additional variety in eating venison. Come on up to upstate New York and get yours!

Clint