$50 skinned cut and wrapped.
$40 for just cut and wrapped.

I do some myself and take some to the processor, depends on how much free time I have.

I usually cut my own then take the scraps to have sausage, hotdogs, hot sticks,and ground burger done. Still ends up costing a fortune.
Earlier this year I did not have time to fool with it and it was too hot to hang so I had to take to the butcher. I got the tenderloins and backstraps whole. The rear quarters smoked and chipped, and rest made into hotdogs. It cost me $95.00.

I took the whole deer in this year, and he charged $95 for the processing. But I am willing to pay that, becouse he is the best around.

Just over a hundred with the sausage.

My buck cost me $90 total:
4 three pound rolls of summer sausage
.40 per pound for tenderizing

But this guy is fantastic and has a great business because he does such a good job. A buddy took his first deer kill there last week, its gonna cost him around $165-$175 with all the breakfast sausage and bacon he had made.