What is typically in the Basic Processing? Or what do you normally get when you have your deer to a processor?

Sausage, lots of yummy jalapeno and cheese sausage.

Otherwise I debone and ground it all up for spaghetti/burger/chili etc.

I get back strap cut into steaks, whole tenderloins and the rest ground on the first one. After that I may do sausage.

THIS!!!

We usually get sausage, breakfast sausage, chop steaks, jerky, boudin, and fajitas made. If we were going basic, just hamburger meat.

basic processing is backstraps cut, tenderloins, hind quarters and fore quarters are made into steaks and scraps ground into burger for about $65 to $75. Next up they can add beef tallow to the ground meat for burger or you can have it made into suasage, this is where the price starts going up by the pound.

first couple of deer I just get basic processing, which means back straps out whole (or each into 2 pieces) or tenderized steaks, hind quarters into tenderized steaks and the rest into hamburger. That usually gets good quantity of basic meat in the freezer. After the first couple, I will usually do same with backstraps but rest into dried sausage, smoked jalapeno/cheese links, summer sausage and maybe some medium hot pan sausage.

we processed our own for the first 40+ years of my life but my dad & I made a heck of a team and did all the above with our own equipment. The last year or two that my dad was alive, it became a bit too much work for him and we started using a processor which also freed up a lot of my time for more hunting instead of processing.

I've never taken a back strap or tenderloin to a processor, never will.

Most times the quarters are made into various sausage, sometimes around half ground mixed with beef fat or ends & pieces bacon or cutlets for chicken fry.
We had a processor years ago that would thinly slice large muscles so we could make homemade jerky without having to slice it ourselves.

Backstraps, we always get ours whole since they are easy to slice if you want to do something else with them. If I'm doing it myself, I'll pull it from the hip to the skull on a big deer.
Hams cut into round steaks and tenderized.
Shoulders and all other meat ground as chili, burger, or some type of sausage (breakfast, smoked link, German, summer). Ocasionally cut a chuck roast or two.

Thanks for the input, I do appreciate it.

Butterfly the backstraps. Whole TL. The rest ground with pork

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I do my own and have most of my life. I want to make sure I get my deer back and I know how the meat was treated. Before I had a grinder I keep blackstrap and tenderloin separate and deboned the rest.

I have a grinder now so blackstrap tenderloin separate and everything else gets ground up.