After a successful deer hunt, your next decision is whether to process the deer yourself or take it to a professional. For most hunters - especially those with limited time or butchering experience - a professional deer processor is the right call. Here is how to find a good one.
When to Drop Off Your Deer
Timing matters. You should get your deer to a processor (or into refrigeration) within a few hours of the kill, especially in warmer weather. During rut season in the fall, temperatures can still be warm enough to cause meat spoilage if the carcass sits too long. Keep the body cavity open and the deer cool. Most processors will accept whole deer with the hide on or off.
What a Deer Processor Does
A deer processor handles everything after you bring the animal in:
- Skinning and field-dressing cleanup if needed
- Aging the carcass (usually 3-7 days in a cooler to improve tenderness)
- Butchering into your chosen cuts: backstraps, tenderloins, roasts, stew meat
- Grinding trim into burger or sausage (many offer breakfast sausage, summer sausage, or jerky)
- Vacuum-sealing and labeling all packages
How to Find a Processor
The best way is a local search. Butcher Bud lists deer and wild game processors by state so you can find options near you. You can also ask at your local sporting goods store, check with your hunting club, or ask other hunters in your area. Word of mouth is reliable for processors - the good ones get busy fast during firearms season.
Questions to Ask Before You Drop Off
- Do you guarantee I get my own deer back? (Some processors comingle meat - ask explicitly)
- What is your current wait time?
- What is your pricing? Is it by the pound or flat fee?
- Do you offer sausage making, jerky, or curing?
- Do you accept whole deer with hide on?
- What payment methods do you accept?
What to Expect on Pricing
Deer processing costs vary by region and processor, but typical prices run:
- Basic processing (skinning, butchering, wrapping): $75-$150 for a whole deer
- Ground burger added: $0.50-$1.25 per pound of ground
- Summer sausage or breakfast sausage: $1.50-$3.00 per pound
- Jerky: $4-$8 per pound finished
During peak season (November and December), popular processors get backed up. Drop off early in the week if possible and call ahead to confirm they are accepting deer.
Getting the Most Out of Your Deer
Talk to your processor before they start cutting. Tell them how your family cooks - if you love slow-cooked roasts, ask for larger roast cuts instead of stew meat. If your household goes through a lot of ground burger, ask them to grind more of the trim. The difference between a good cut sheet and a lazy one is real.
Ready to find a processor? Search deer processors on Butcher Bud.