Deer Processing

None of them are going to be cheap.
Vines in Centreville is pretty good and has been around a long time.

Not the BR area but have where I go in Hale County, AL.

Richey’s off of 25 in Greensboro

+1 for Vines. Pretty high though

I use Bergeron's on 415 for ground meat/sausage. Used to use vines in centreville, but heard you get whatever meat back they give you, the right weight, just not your meat. I like bergerons ground meat better anyway, and they are quick.

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Expect to pay $200-300 depending deer size for deboning, processing, packaging etc

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Thank god it’s not like that in NWLA

Deer 1: Brought in not gutted and not skinned. Got 10 lbs smoked sausage, 10 lbs breakfast sausage, ground, round eye steaks, backstrap butterflies and tenderloins. $151

Deer 2: quartered and backstraps in ice chest. Got ground meat, round eye steaks, & butterflied backstraps. $68

Get a meat saw. It's not that difficult.

Tramonte’s isn’t cheap but they do a good job

Over the years I always used Benoits in Addis and Bergeron's in Port Allen (I enjoy the variety of the sausage, so I use both) or Pete Giavenco in St. Rose for tamales and specialty items. Last two years I used Reno in Sorrento to do one and T Wayne to do a couple last year. Everyone of them are great to deal with, the AP places are a bit cheaper.