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.
$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.
