How many of yall deer hunters debone?

I do everything myself.

I've processed all of my deer myself. I enjoy doing it and the processing fees are high around here.

The place I bring mine in South La, they only take deboned meat because he can't find any employees to do it and he was getting way behind.

In North La, I just skin and gut it to save a few bucks. If short on time, we just bring the whole deer.

I debone mine. If I want sausage I bring them however much I want made and drop it off. They have it back to me same day or next day. Worth it IMO. I grind whatever else I want myself.

Fun fact… even if you’re getting your deer processed, make sure to take care of that meat. Most processors aren’t going to take the time to clean any hair or dirt off if you weren’t very sanitary during the cleaning process. They’ll just grind it all up.

I grind my own meat for burger, so I'll debone and cut up steaks and stew meat while I'm doing that. I don't have a smokehouse or all the sausage making equipment, or any help for that matter, so every few deer I'll bring to a processor just to get some sausage made. If I'm bringing to the guy, I'd rather just bring the quarters than go through all the work of deboning. It's just a convenience thing, since someone else is doing most of the work anyway.

I literally just dropped off a deer at a processor not 20 mins ago and come back and start reading this . Anyways I usually drop off my meat quartered just out of convenience.

Spinoff...what processors are you using around the BR area and what has been your experience with them?

This^^^

Had a buddy from military days recently tell me abhorred processing a deer…truly lost respect for him as how can you be okay with killing an animal and taking no sense of joy/accomplishment in processing that same animal for your sustenance.

I do my own.Cut out roasts,steaks,package the backstraps and tenderloin whole.I grind the front legs,neck meat and trimmings.
I’ve been doing it so many years I don’t really enjoy it anymore but I don’t trust anyone to do it to my standards.

I have a basic processing option at my place. $70 deer or hog and that includes steaks, cutlets, roast or plain ground meat all vacuum sealed and labeled. If the customer wishes to make the entire deer into sausage or mixed ground meat instead of the basic process I charge $10 to Debone all 4 quarters, ribs and neck. That includes removing all silver
Skin, blood clots and trash people typically get all over their quarters.