I have to laugh as your observations are so true. I friend of mine in Wisconsin shot a nice buck last year. Having no skills in butchering, other then field dressing, he took it to a meat processor where he lives. When he got the meat back, and paid the bill, he said to me ... next year I am going to the fancy butcher shop in town, spend $200 on steaks and be money ahead. He did have sausage and venison sticks made. And they were very good. But he never did tell me what the whole thing costed. But the hint of $200 at a butcher shop kind of shocked me. And since it was none of my business, I never asked. I have always butchered my own and made my own specialty meats.