Aldeer.com Forums Alabama Deer Talk Serious Deer Talk Forum Prices at Deer Processors

Processors are really getting high in cost. There is not many around, so They can more or less charge anything and if you can't or don't have the tools to process one, you pay what the want.

If you want extra things done with the meat - that is another extra expense.
If you take it to a processor and have it gutted and skinned that is another price, plus if he pulls the jawbone that's another price, if you get a few lbs. of Jerky, that is another price, if you want it shrined wrapped, that's another big charge -- could go on and on. The bottom line is be prepared to pay $150 plus to the processor for one deer, no matter the size, with a few extra services, and maybe even more

All said and done, I still use a processor until the time in the year comes to where he has too many and has to close for a few days to catch up -- That really hurts

Noe of the above is to criticize processors, just information to get you prepared for the shock of price.

My processor costs much more than that. That's just how wives are.

The two processors I use haven’t gone up as much over the past 5 years as everything else has.

All i ever got was cubed and burger. Any thing else just not needed .gutting was done where I found him most of the time. Never pulled the jaw. I capped them myself and traded the cape for a free plaque mount.

Doesn't sound like his price is hurting demand.

I've seen people tie up $200,,,, $250 in a doe . I just can't do that

Most ive seen around NoAL have been about $120 for simple burger with fat.

I used a new one the other day and I think it was $95 and they did a decent job too!

Took a big doe in a few weeks ago.

Gutted, skinned and ground processed except the loins were whole

$140.

I usually like to gut them but didn't have time on this one.

I kill too many deer per season helping meet doe quotas to use a processor. Much cheaper to just buy the equipment needed to do it all in my case but if I was only killing a couple per season I would definitely drop them off and let somebody handle it.

I just spent 185 and change on half burger/half breakfast sausage and butterflied backstraps.

I pay more than that but only take a couple each season. There’s a lot from what I see goes into being a processor. Gotta have skinner’s packers freezers and no telling what else so I don’t complain since I do nothing but shoot it. One I use always employs local teens and there’s several of them skinning deer and they have to pay them well.

I process my own deer.

I also cut my own grass

I do all my own processing. That’s the only way that I know exactly how the meat was handled from shot to pot!!

If the average person knew what their costs were to stay in business (facility, equipment, coolers/freezers, insurance, labor etc) then you’d know what a deal you’re getting for the service they provide. It cost a lot to keep those facilities going, and most of them only operate through deer season. That facility is still there costing money the other 7 months of the year.

The one I have been using is not taking any new customers. He does about 1200 a year.

That’s true with almost any business. Unless you own a business- you truly don’t know the cost.

That’s a fact!

No one would wanna pay what I would charge, I do my own and it’s definitely time consuming if you do it right

I get mine turned into summer sausage. Basically my lunch for upcoming year. It’s easy and all I add is mustard. At $6 a lunch it’s about what a healthy sandwich cost me to make. I can live with that

The best part either guys at the farm will lol me one or other guys will. Had one guy text asking if I wanted one. Sent back yup. He sent back got one and I’ll take it to the processor. 👍🏼

That’s the truth. Once you learn how to clean the meat and learn your cuts it doesn’t take very long to have one table ready. We mainly do sausage and burger. My buddy and I can probably have one from hanging carcass to cleaned 10lb weight out bags of meat ready for the freezer in 20 minutes. And most people would be sick at the amount of waste we have when we’re finished removing all the fat senew and sliver skin. We have a pile when we’re finished but you don’t have to worry about getting a bad bite. Nothing but nice clean meat.