I butcher my own. Can't waste 100 - 300 on processing fees.[:@] I have my own manual grinder which I use to make all my hamberger and sausage. I also use the weather (temp) to dictate whether I let it hang or cut it up fast. I need it between 20 night time to 45 daytime temps. If its warmer than that, I butcher them as soon as I can.

I use a buck zipper and buck woodsman to do all my chores. Oh, and I also use a fillet knife for cutting up my steaks. And yep, I use the front shoulders because I'm a deer jerky junky!