If you haul your deer to a locker for processing, what do you usually pay?

I hauled mine in and paid $85 for steaks, chops and the rest burger. I also had trimmings from archery season and paid almost $2.00 a pound for deer dogs. I would like to get some lanjaeger done, but man that stuff is expensive. What are the prices where you are?If you haul your deer to a locker for processing, what do you usually pay?
The place I get processing done in Norhtern Wi. charges $1.35/pound for sausage, jerky, etc. and $65.00 flat fee for standard butchering (steaks, chops, roasts, ground from trimmings). I usually do my own butchering at my kitchen table and only have processing done for what I want made into sausage.If you haul your deer to a locker for processing, what do you usually pay?
I live in southern Arkansas. Prices vary according to which place you use. Where I take mine:


tenderized steaks- $.25 lb


burger -$.30 lb


pan sausage -$2.00 lb


smoked sausage -$2.90 lb


All wrapped in size packages you want ready for freezer. It sometimes takes years to perfect a sausage recipe, so I carry mine to someone who already has. Yes, I could do my own, but that takes up time that I could be hunting.
SE Pennsylvania. $75 for steak, chops, tenderloins, roast and burgers. It depends on how big the deer is and how much pork you add to the burger. it could vary from $70 -$85





If you do Tenderloin, burger, and Chip Steaks it is much more expensive, $115. The have to process the deer, freeze it, and then chip it. This is my favorite. They make great steak sandwiches and most people really like tenderloins and burger. once again it depends on the size of the deer. This could be from $100-$125
Wow they really hosed you down.





Our processor charges $38 dollars flat fee for butchering a field dressed deer and only like $.25 per pound for sausage, spicy sausage and 70/30 deer/beef hamburger.





But price is probably a regional thing.





Miketyson26
In BC the meat cutters charge between $0.50 to $0.60 per pound on the weight of the animal coming in before hanging (dressed, skinned, and quartered). I'm not sure what the charge is for sausage because I usually make that myself.





Most also give you three days to pick it up after it's cut and then they charge you freezer space starting at $10.00 per day.
IN Albany, Georgia one processor I went to charges $45 for basic service (tenderloin, backstrap, ground deer(80/20 mix with beef fat). Smoked sausage is 1.50LB extra. Other specialty cuta are extra charge too. I picked up 40LBs of meat the other day and my tab was $67.00 (that included fiekld dressing, but processor is only 5 minutes from my farm.





Another processor I just went to charged $65 basic cut, 2.50 per pound of sausage, $15/lb for Jerky, and also makes salami and summer sausage for extra fee. I got 2 boned roasts, 5lb salami, 5 Lb summer sausage, straps %26amp; tenderloins, 10lbs sausage, and stew meat for $91. He was more expensive, but the salami was worth it!!!!
Holy crap. You guys do pay a little bit. I get a rate from a local processor who works as a butcher in the daytime at a supermarket. I pay $45.00 for a deer up to 250lbs. Not sure how much after that because I haven't shot the big one yet. I get it cut up how I like it. Mostly Steaks, hamburg and stew meat. Hes great with the hamburg. He does a 70%/20%/10% mix. Venison/Beef/Ham (bacon). Tastes killer. He usually charges $110.00 for Moose up to 1500lbs. Plus the good thing is that he gets the packaging from the supermarket so when I get my meat its packaged similarly to what you buy in the store. Great with no white paper mess. He really treats people well. But as for the prices I see some of you paying I would tell the processor to give you the hide. At that price if he is keeping the hide he is really ripping you off. He made a killing on the processing. Then turns around and makes a good chunk on the hide too. I don't say anything with my processor because I get such good prices with NO HAIR in my meat!
I live in Arkansas and I have never paid to have a kill butchered. I butcher my own.. within 15 minutes its soaking in ice.





People I know that pay the butcher usually spend no more than $50.
My uncle owns the local locker and we get a little break last year, my doe was over $150 for 5 packs of steaks, 20 pounds of burger and the rest was in specialty meats like jerky and some kind of really good sticks. A half of a beef is cheaper.
I usually process my own, but It depends on how you want it dispursed. If you want venison sticks or steaks, chops. All this is a big factor.
if you hunt, you should be able to do your own ! agood hack saw, boneing knife, a good butcher knife,and skinning knife is all you need . ask a butcher the best way to warp for freezing .
i paid $105, but got a lot of jerky which cost a good amount, a good amount of steaks and sauage. I didn't mind the price, because everything that had to be seasoned taste sooooo good.