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

A lot of good deer steaks in those hams if you clean them right. A GOOD processor is worth what they charge.

From what I've heard around my area about $200 is the average. Can be more or less depending on what all you want.

I'm pretty anal about my deer meat, and I bitch about the time to do it some times. But I'm glad I do my own steaks, burger and sausage. Invest in the equipment and it pays for itself quick. You won't have any "gamey taste" if you gut it and get the meat cooled. Hell, I don't know what "gamey" is. Old fridges that work can be easily found to cool the quarters. Hand cubers, 1 horse grinder, and a vacuum sealer aren't that bad when you compare some of the prices I read on here to have a processor do it. But to each his/her own.

I paid $70 for simple cuts, but the deer had already been quartered.

If you really want to get your money's worth let your deer grow, harvest a 200lb deer and you pay less per lb.

Never worked that way with guys I used . There deer was a set price up to a certain weight over that the price went up

Hobbies ain’t cheap. Price per pound is off the (Charts)

90-95 is what I’ve paid this year. I’m not doing my own to save 300.00.
I clean 2-3 a year for myself to have roasts and Tloin for free.

I heard $10 ground beef is on the way so the deer processing costs may get higher soon too.

I hav worked very hard in the industry i am in and i hav not minded being lazy and let the processor do it and i also did not want deer hunting to feel like work as i got older. But i may cut up one this year! My hunting time is very limited waiting on a big surgery date and just recovered from another. Tuesday best day next week and i got to be at dr. And the days after are light and variable winds - perfect 👎👎

Prob just hunt paw n law place on those days and see how many snorts i get 🤣🤣

And so glad i was able to miss all the cold weather days in recovery 🤣🤣🤣

But i blessed!!

Back when I was a pretty hardcore deer hunter I’d take my deer to MS. The guy would process for $35 a deer. Didn’t matter the size. There was a $10 upgrade if you got bacon in your ground deer. All the steaks were cut in a band saw. The guy I use now debones and removes all silver skin. It is your deer he processes for you. I get the speciality products which cost money. His jerky is second to none but is $12 a bag/lb. You usually don’t give much of it away.

I get two whole deer turned into smoked sausage each year. Bill usually runs about +/- $750, but it will last me and the wife til the next season. Everything else I donate at the processor for no fee.

35-40lbs deboned meat per deer + pork + seasoning + labor and possible vacuum sealed. Works out to about $8-10/lb. That’s not bad. I wouldn’t do it for someone for that price. Especially if I have to skin and debone the deer also.

I clean, debone, take care of back traps and tenderloins. I let processor do burger, sausage. Labor, materials and facilities are expensive and they have to make a profit to stay in business.

$150 is nothing. Processor I used to use near Greenville, you could easily drop north of $300 on 1 deer and wait 6-9 months to get it back. Or pay an extra $100 to get it back within a month. His quality went down too and I stopped using him due to explosive diarrhea and stomach issues from consuming his products. That and paying a “professional” to process your deer who leaves silverskin on his finished product. That’s unacceptable but that guy had an excuse to blame everyone but himself for his own problems. When your clients tell you there is a problem that resulted in gastrointestinal issues, and you ignore them, you need to be run out of business.

The place I use near Opp went up 30 cents on their burger but everything has stayed the same. That place is super clean and owned by a state food inspector. Everything is open for you to see and prices are reasonable on a limited menu so it’s hard to mess up. I believe he has the perfect business model as far as processors go. Lots of choices in sausage without going crazy where it gets out of control.

This is what I do. I take deboned hams and shoulders to processor for summer sausage, bologna, sometimes smoked sausage and burger. I’ll trim and vacuum seal my backstraps and tenderloins myself and sometimes do my own burger. I finally found a clean high quality processor who produces great products at a reasonable price.

Wild hogs I end up doing myself because the local FL processor I use always has an excuse as he does it part time. He runs a clean operation too and makes really great jalapeno and cheese smoked sausage. Got another guy in Palm Beach who makes great smoked sausage for hogs and deer as well and is reasonably priced.

Yep, holloways in Opp is the best thing going in deer processing. L
Place is super clean.

We have a good one just few miles from my house. I skin the deer, and put em in a cooler. Take em to him, saves me some cash at the end of the day.

Another thing is folks think they have to have all this extra added to deer meat now, and it has to be vaccines sealed. We eat 4-5 deer a year. It never lasts the whole year hardly. Wax paper and styrofoam works for us and keeps cost down. I ain’t but 40 years old, but grew up with the old ways and still farm/live the old ways on a lot of stuff.

$100 gut, skin, process
$80 for skin, process
$60 if in a cooler

Pretty sure that’s his exact prices, I get little bit of discount cause he’s my buddy, not that I asked for one, he just always has cut me little bit of money.

Milsteads in Newell

The days of $35.00 for basic processing are definitely over and have been for a long time. I’d love to learn to butcher and process my own but just don’t shoot enough deer to justify the equipment.