If it’s a clean place that’s pretty good price. I use to use a guy in MS but that was almost 10 years ago. It was 35 if it was gutted. Extra was for bacon added to burger and specialty meats. Last I hear she as like 85 for similar service.

~$235 for nearly the same type process, front shoulders were not deboned. Rest of it was deboned. Cut and wrapped straps, had some summer sausage and some snack sticks made. Bacon burger on the rest.

So, if you know going in what the price is I see no concern if you don’t know going in that’s on you.

$75 basic cut. Extra 20 if it's not gutted

There no way I would do it for what alot of these people do it for. The may make bank at the end of the year, but if you don't want to stay up till 9 to clean a deer then don't complain about the guy who works 20 hours a day to get your sausage!

Grinders don’t seem so expensive these days I’d say. Best thing I ever did was going back to doing them myself.

Cleaned and deboned two does this week. Ready to go to Farm Fresh I. Robertsdale this morning and they were not taking anymore deer at the moment. To the freezer. For smoked sausage and German sausage, thinking about $85-100 per deer. I don't have a Marshmud setup and may kill 3 or 4 a year. Worth it to me. After doing them both by myself, I would gladly pay $40 more to have someone else do it.

It’s a really aggravating and tough job. 45 years ago me and a buddy would skin 10 or more a night for a processor. He would in return let us hang ours in his cooler and would cut them for us.The nights he would plan to rest somebody would show up with an ungutted deer and he would have to go to work. I cut my 4 th one for this year yesterday and I ain’t even killed one. I got a buddy that gave me 2 and another buddy 1 and my wife killed one. I have a wire racked refrigerator in the shop that I quarter and put them in.. I like to get what I want to eat as early as I can then just trophy hunt. I got 2 cubers a grinder a jerky cutter and all. You mix a Boston butt with 22-23 pounds of lean deer mix in the high mountain seasoning then traeger for 6-8 hours fine eating. Snack sticks are easy too. Clean up of everything takes time. I have more time then money though.Dog gets scraps and you would be amazed to watch the chickens do you a carcass lol I don’t waste anything Does anybody know if anybody still buys hides the guys we worked for back then would salt them down and haul them to Tennessee some where to sale?

Better to have the tools and skillset and not want to, than to need to and be helpless.
In SC, I have seen em' piled high at the dock in 90 degree weather with the guts still in them.
This kind of ruined me on using the processor.

I found this place last year. It doesnt matter how much they charge me, if they can live with it, so can I. My wife has never liked deer meat, or the smoked sausage that i had processed other places, until I found farm fresh. She loved their old timer smoked sausage and told me "see what i kept telling you about a reputable processor could do"! She likes their ground deer meat also, so I am not complaining about price at all. I use Carls also, and they do an excellent job.

Or mixing blood shot meat or to much deer fat in the burger . I don’t put nothing white in the cuber either. Went in foodland in scottsboro with wife before thanksgiving to get a 69 cent a pound turkey that was in the add. Ribeye was 18.99 a pound and filet minions were 24.99 I can’t afford that

If you ever use Holloways in Opp Al you'll never bitch about paying again. I did my own till I used them. It's clean and what you get will is top notch. You get his sausage and you'll throw conecuh out the truck window at road signs!!

My guy charged $85 for basic cut non gutted deer. I gladly pay it a go about my business.. I pass by one processor to get to him..

I use game cutters in Carbon Hill. The place is clean as ever and always has been. Super nice folks that own/run the place. The cost is around 100 dollars give or take.

The main thing is the place is CLEAN. I have seen some processing places that needed to address the clean part bigtime.

Is there anyone on here who would open a business to skin, debone, butcher, grind, and vacuum pack a whole deer for $100? If you did 100 year, you'd make a whopping $10,000 GROSS. Do y'all work for $10 an hour at your job?

When I kill a deer, I process it myself. There's no way that I'd do it for $100. You gonna trust someone who does it for $100 to keep their place clean and sanitized? I'm not.

This

Pricing is more about volume to me. If a processor is constantly taking in a lot of deer they can charge lower prices because they can streamline the process and combine multiple deer in a step of the process. (Ie. skinning, deboning, packing, etc not mixing meat).

Depends on what I order at mine. $100 skin gut quarter debone and basic cuts like stew meat cubed steak and similar plus burger but you pay extra for fat, bacon or whatever you want. Of course it may take 6 months or more to get back. If I want it faster and order sandwich meat, burritos, smoked sausage, or snack sticks it could go as high as $300 or more. Just depends on what I want and how fast. Last deer had some silver skin left on a roast which pissed me off because paying for a professional service there should be no meat with even a small amount of silver skin on it. That’s bs that a professional processor would leave even a tiny bit of silver skin.

15 years ago I was paying $45 for cubed and burger. I thought that was expensive lol