Average cost for deer processing

[Brian H]

Got my last deer done at Brezinyne's in Bertram this year. It was right at $240 for the back straps and loins tenderized, the rest in smoked and dried sausage. For a big South Texas deer, I didn't get near the meat I usually get, but they do 80/20. Guess that makes a big difference. Wasn't expecting the bill to be tat high either

[TheBigWoods]

Been doing my own for 5 years now and save tons of money. We did 8 deer this weekend and processed them for less than $100. Tenderized backstraps, breakfast sausage, hamburger, and summer sausage. Debone all the hams while deer are hanging by making three cuts on the separate muscles. Saves time and cooler space by not hauling around a bunch of bones.

[Brian H]

Be careful not to debone before getting it home from the lease

[Mertz09]

I've been using same processor for several years now and seems like every time I drop one off it goes up now I had hamburger breakfast sausage and a few pounds of other specialty stuff made dropped off six weeks ago leftf a $ 50 dollar deposit got a call Monday deer was ready and my balance was $194 so that is about $250 total the deer was a doe I would guess it field dressed around 65 lbs may be off just average 4.5 year old doe so what you guys pay on average

I noticed the same, This is a direct result of very slow inflation and the Obama-nation policies. Wake up people!!!

[Boomerang]

If you break the deer down when it is still hot, it can take 15 minutes. Once it gets cold and sets up, it is very difficult. When you do it yourself you know a good job will be done and quality. Someone at a processor will potentially cut through glands, or as mentioned possibly get another deer that wasn't handled properly.

[Horitexan]

Dang! Some of the amounts y'all are paying are outlandish!! I thought I really bit the billet this year but now I feel good! Lol!

I usually process most of my own except for grinding. We uses to eat a lot of steaks, roasts and stews. That costs me almost zero - only the price of vacuum deal bags.

Grinding, I usually have done at the High School by the kids in the AG dept. I bring it quartered but bone-in. A whole deer runs me $35-$40 but I usually just give them $50 because it goes to help fund the program. They add beef or pork- your choice. They did a buck and a doe for me.

This year I was so busy I decided to take some to a couple fancy processors. I took 2 deer to Uvalde Meat market, along with a spare set of blackstrap. I think it weighed in at around 130# bone in, skinned and quartered. 1/3 hamburger and the rest was specialty. Total cost: $260. Not sure of the return weight but it was 3 big boxes of meat.

I took 2 axis does to Klein's Smokehouse in Boerne (on a great recommendation) and the drop off weight was 96#, bone-in. I haven't picked it up yet but I paid already and the cost was $220. ALL specialty done. They said I could owe another $20, at most, when I pickup.

If I had to pay what y'all are payin, I'd stick with home processing.

[TruiteGris]

We processed six deer in sausage last week for $1.32 per pound. Included butchering, grinding, mixing, stuffing, smoking and sampling. A lot of fun and very good times but glad it only one weekend every year.

[GenePool]

You get what you pay for. I have my first deer of the season made into smoked sausage (50/50 mix) other than the backstrap and it's just under 2 bills. You are right though, it gets higher every year. If its dirt cheap for processing, i gotta worry about which deer i get back, housekeeping, clean up concerns, etc. If you pay someone else to do the work, make sure its done right.

[BowSlayer]

Paying too much doesn't mean you're getting better service. There's not a cleaner place than the one I use and the longest he's had one of my deer is 48 hours from drop off to me picking it up.

[wow]

We do our own and if any goes to a processor its deboned and wieghed.

[acearrow]

The place I use in Lewisville has really good prices. I average 45 bucks per deer for standard processing (burger, butterflied steaks, chicken fried tenderloins, and stew meat). Bring them in a big ice chest quartered, and pick your meat up a week or two later. Great operation.

where in Lewisville do you go?

[Tony Pic]

The place I use in Kerrville usually charges $85 for basic processing. When you start adding brisket or smoke sausage rings to the mix it gets expensive.
Back here my son and I do it ourselves. Between the two of us we take about 7 deer a year. I am not about to give away $6-700 when we could do it ourselves.

[ducks-and-bucks]

Do it all myself and put that wasted money towards equiptment to do it...

Most meat processing places are nasty in the back and if you only knew you wouldnt eat anything from a processor... god only knows how much nasty gets in your meat from human blood to dropped on the floor and picked back up.. theres no telling... and no you dont get your own meat back from most places... theres no other way to do it than yourself...

[Abbott]

i do all my own. Brauts, polish sausage, summer sausage, snack sticks, hamberger, and jerky. And I smoke, and can some. I like the fact of knowing I get mine back.

[k9trainer]

I noticed the same, This is a direct result of very slow inflation and the Obama-nation policies. Wake up people!!!

Did you really just go there? Man some of you guys get so worked up over the smallest things. You have a choice, you can take your deer to a processor or you don't have to. Pretty simple. I take mine to CCR and no they aren't the cheapest shop in town but their quality can't be beat