I hunt down by San Angelo, TX about 45 minutes south anyway near Eden. Got a flier while I was down there for Skenarik's Smoked Meats, Inc. (325) 468-3501. Looking over their prices can some someone please let me know if this is a good deal.
I have never had to pay for processing before grandfather always did it at home. Is thebelow fair?

Whitetail 80.00, Mule Deer, 80.00, Elk 1.00p/lbs

75$Deposit per deer 50$ if quartered.

Deer must come in Field Dressed $50.00 if not done

Includes, skinning, washing, antler removal, muscled out all steaks possible, double wrapping, grinding into hamburger/chili and freezing Skinned out Deer $5.00 extra

Parts and Pieces
To cut and/or bone out into whole steaks, grind into hamburger/chili double wrap $1.25 p/lbs

Deer Hams or turkkeys to be smoked and cured $1.00 p/lbs

Trimmings
Boned out and ready to grind into hamburger/chili $.75 p/lbs

Sausage is anywhere from $1.90/lbs including the pork to $3.00 /lbs

Jerky is $8.00 /lbs

Don't know about Tejas, but those would be on the high side here.

This would normally be included around these parts, not an extra charge.
The rest sound fairly reasonable. If you're not hung up on having fancy cuts or sausage etc. made then boning out a carcass isn't hard at all. Jerky is simple enough to make that it isn't usually worth paying someone else to do.

Those prices are similar to what I have paid in Louisiana, maybe a bit higher.

Sounds about right. Ive read the rates before, but never used a butcher for my wild game. Its not all that hard to debone and grind, steak out an animal. I could never pay to have 10-15 deer a year processed.

Sausage isn't hard to make either, if you have a grinder/sausage filler and a good spice recipe.
I make my own, and not to toot my own horn, but they are delicious!!

Ok anyone got a good site or pictures for processing a deer? I have most of the equipment available to be for above reasons. I have found the best flavor seasonings for sausage is through HiMountain...can be baought at Gander MTn or Cabelas.

I buy my sausage spices at IGA ( a small grocery store chain here in wisc.) I can make 30# salami for 4.00

There used to be a good video called "Deer Processing From Field To Table". I can't remember the name of the guy who put it out. You might be able to find a copy on the web.

OK, here is the link. It is a very good video.

http://www.keystonecountrystore.com/Field%20Dressing/LEM_Deer_Processing_Field_to_Table_DVD/Page_1/VID2828606.html

The Butcher Shop

The above is a link to another board I frequent, the first post in it, Deer Processing 101, is by a friend who has forgotten more about processing deer than I'm likely to ever know. It may be necessary for you to register in order to view it, but it's a board full of great people like this one so that's not too bad a deal for what you'll get in return. The BB itself is Indiana specific, but it has members from other states as well. Hope it answers all of your questions.