The jerky amount is the reason for the lack of steaks and chops, as well as the high cost. Whole muscle meat jerky comes from the rear hams (steaks/roasts) and backstraps (chops). So when you ask for 20 lbs of finished jerky, your asking your butcher to pull approx. 40lbs of boneless meat. The grind will be the rest of the deer and even a large deer will not amount to a huge amount of straight deer meat. Like mentioned hanging weight will equate to 50-60% of boned meat, if hide/head/legs are left on then 40% range. So if you had an average deer hang weight of 100lbs you should expect 50-60lbs of pure meat return. Also dependant on the shot damage/location/etc. All in all I would say you got what you brought, just the butcher could not make 20lbs jerky without removing the steaks/chops portions.

NEVER LEAVE YOUR TLOINS IN A FIELD DRESSED ANIMAL!! First of they are small to begin with, they skin over and dry very quickly. The second reason is most butcher saw and section which will leave the tloins cut and often they will end up in the grind to being split and small. A Tloin will not get tender with age so their is absolutely no reason to keep it in once the guts are removed, removal is very easy and you'll always be assured you can enjoy these little tasty devils!!

Butchering yourself isn't that hard....really all that is required is willingness, sharp knives, butcher wrap (brown) and some spare hand don't hurt. Remember when butchering their will always be a grind pile, so missed chucks are not lost or wasted it just means you have a bit more sausage or burger! As time goes on you will only get better and you will be 100% assured you got what you brought! For a small fee most butcher will grind large portions, but a hand grinder, small electric or attachment for your kitchen aide will all work for a few deer/year operation. A electric Dehydrator will also work fine for whole muscle meat jerky or even grind in small portions. If you really want to get fancy small smokers can be had pretty reasonable these days that operate on propane. It is a very rewarding, enjoyable experience and I know those who you feed your meat to will never complain...as a self butcher you can take the time to trim choice cuts and get the best quality that a meat locker simply can not afford to do.