As mentioned, best to learn to do it yourself, that way you can do what you want with it without any cost but time. Cost for a butcher to do it varies as there are alot of variables, weight, specific cuts or as mentioned again sausage or jerky and even location of butcher and their work load can make a difference. Best thing about doing it yourself or if you find someone to teach you, if you make a mistake with a cut, just get rid of the bone and your mistake can still be ground down.

We do alot of jerky, ground, and stew meats with our deer. Finding an old bench meat grinder at a flea market is where we got the latest two grinders from. Clamps to our old solid wood table top and we can load and grind all day by hand.