Yelp. Im trying to get us as cold storage facility so I can process beyond qtr. then drop off

My processor does not care if it is quartered or boned out they charge the same $125 fee.

Ouch

Think mine is:
Skin and Qtr/debone- set charge
Or
Per QTR -deboning set charge

I have always skinned and cleaned them because like so many things, it was always the way it was done. It wasn't until a friend told me about the field-dressed deer he noticed others were dropping off that I saw the need to inquire on the cost to skin them for processing. One processor even told me they would take them straight from the woods if it wasn't legally required they be field-dressed. Another claimed that packing the body cavity with ice and leaving the skin on until processing helps keep the meat in better condition. Of course I'm sure he wasn't referring to leaving one in that condition for any lengthy period of time.

Some places won’t take qtr animals. To much hair/dirt/etc.

Could be wrong but the relatively inexpensive skinning option might be a way for processors to increase business in a more competitive (local) market.

Sometimes I entirely process the deer, if I feel like it. Usually means I've got some new sausage recipes I want to make, or maybe there are some particular bone-in cuts I'm looking for. Sometimes I just field dress it and take it to the processor like that. I don't do the work unless I want to do it. Got to figure what your time is worth. Mine is worth more than what a processor charges. If all I have time to do that weekend/week is hunt and drop, then I'm going to hunt and drop. I won't let $100-200 make me resent the hunt.

One thing I don't do - quarter and de-bone then take to a processor - do a lot of work to save basically no money. Rather just field dress it and drop it.

I find myself getting more fastidious with my venison over time; first it was not wanting it co-mingled with anyone else's meat at the processor. Then it was getting picky about the processors I was using it. Then I starting doing some of my own processing/butchering because I wanted full utilization or just wasn't happy with the quality I was getting back. Now, other than getting sausage processed by a few trusted processors, I do most of the butchering myself. I tend to utilize different cuts and muscle groups that processors (especially during the busy season) don't want to bother with.

I will still drop off an animal at a processor from time to time (especially hogs), but the exotics I like to do myself, carefully, OCD-level cleanliness, from the kill shot to the gutting to the skinning and the quartering.

I am looking for a new processor. Mine in South Texas charged by the pound for quartered or bone meat. If he skinned it was a small fee. His processing was .90/lb quartered or boned. He charged a little to add beef fat to grinds and then extra for any sausage, salami or smoked products.

Some processors won't take a deer that is not skinned. One I used near Industry Texas years ago and they would only take a skinned deer.

Amazing to me -

Processing your own is completing the circle.

Cutting up your own means your that which you want and none of what you don’t.

Been cutting up my meat on a cutting board on my P/U while others figure out which way is best to spend money and end up with some of what they don’t want.

I did my own for years when I had the right butchering setup and time. With the work I did since 1989 it was difficult to find time in the day to my own processing. I am slowly building up the right setup, just need a place to set it up again. Growing up and into the early 90's we did our own as a family.

If not for the knowledge and equipment shared by my friends, I would not be so fortunate.

I still do a few a year my self. But there are few speciality products I like made by others. I’ve screwed up more dry ring then I want to admit so I tend to out source that. I do all burger and jerky though.

I don’t mind the deboning, vac sealing and grinding process. I may if I had the opportunity to do more than a couple a year, but 2 at a time isn’t to bad thus far.

I don’t mind killin, cleanin, skinnin, or cuttin deer.

I absolutely hate packaging. For whatever reason in my mind, I figure I’ve done my part after cutting/grinding. Having an extra set of hands to package makes my life a whole lot better.

As mentioned above there are a few items the processor I use that does a great job at, so why break something that isn't broken. He charges $40 to debone a deer, then adds on $25 if it's not skinned.

Then I make my own pan sausage, ground meat, and keep a few roasts for new dishes.

Yes, for me the real big slow down and dreadful part of home processing is the packaging. My wife always seems to be too busy when it comes to that part.

When I have to work on opening day.

I used to have the locals do the deboning. There was still so much to "clean up" and trim before making sausage, I just quit doing that,

we cut up our own, usually there's more than one family member in hunting camp at a time and so usually someone is around to drink coffee or beer and help. While we got our hands dirty might as well hope that more than one person connected and cut up a few of them. to me its part of the process, i enjoy the processing almost as much as the hunting. if i just dropped it off somewhere i would feel like i was missing out on something.

FInally processed 1 deer this year after "planning too" for the last several. New grinder and dehydrator and really enjoyed the entire process. Looking to do sausage next. Feel like I am completing the circle.

I try to be the one on the left but I put so much on my plate that I end up like the one on right.
I won’t say how that works out for me.

Those long Sunday drives home

The worst part of deer hunting is not shooting a 6.5 and getting bullied. .