Wondering how long it takes you to process your own deer. Not making jerky, sausage, etc.. Just cutting up, grinding any burger, and packaging. My brother and I did our own for several years. Never tried to be efficient just worked at it while talking with brother and drinking some beer.

I know what I pay myself per hour at my business. Wondering if it is actually worth anything more than piece of mind putting up my own.

2 hours max for me. I deboned all of it. And vacuum seal. I don't do burger. I save that meat for sticks.

Takes me about an hour to get it from the cooler to the freezer bag, probably almost another hour to clean and put everything back. Absolutely not worth having someone else process your deer. I could go buy steak by the time i plant food plots, do all my hunting stuff and THEN pay someone else to process my deer. Seems silly unless they can do something that you cant like make good sausage.

Couple hours to have it skinned, deboned cut into steaks and ground, maybe 2 1/2 if the wife doesn't help with packaging and such.

I am guessing you have a lot of experience at it. Couple hours would worth knowing you get your own back for sure!

I get your point. But it could be said that with the cost of shells/arrows, a license , and the time invested you could buy lobster and steak. We hunt for the love of it. Just trying to measure time invested in the processing part. But if I could get skilled enough to do it in a couple hours it would be well worth it!

wife def. not helping here!

Had the wife help me once cut the stakes up put them in one pile and the chislic cuts in another pile, half way through I see they are wrapped and put in the same pile none were marked last time I asked for help.

If I have someone to help and wrap meat probably about 30 mins.

I hang them head down, take back straps out and they each get packaged. Shoulders come off and get cut in half, they fit in a crock pot that way for soup etc so only 4 pieces to wrap from the shoulders. Hind quarters come off and go through a band saw to make steaks and the hind shanks get tossed in the soup pile along with all the scrap meat. At the end of the year all the random "grind meat" gets ground for jerky or sausage.

Slowest part is trimming and packaging.

I don't cut into steaks. Everything stays as roasts until after cooking then sliced up. Back straps get cut into 4-6" sections.

3 or 4 hrs including skinning,been longer with my 8 year old helping. Depends on what im doing with it, cutting steaks, butterflys or grinding most of it. Its worth it to me to have my own deer meat. Some butcher shops just give you meat back but may not be yours. u could get the deer that spent 4 hrs on the hitch rack next to the exhaust pipe during a rain storm with all the seasoning from the road all over it. Plus how long did it hang at camp out in the sun in the driveway so everyone can see the rack. Most butcher shops around here do that with bolonga too.Its not worth the $ but well worth knowing what you are eating.

A couple hours. It’s worth peace of mind and savings.

Two hours...do you leave fat on? Heck, trimming alone takes me an hour or more on a fat deer

Buddy of mine runs a butcher shop out in western Kansas. When I worked with him here he could bone out a deer in about 15 minutes, and the bones were clean. He got paid by the deer, and he got paid well. He knows what he's doing

From hanging in the yard to wrapped in nice little packages in the freezer about an hour and a half.

My older son and I just did TWO of his deer.Took us five hours from start to finish to do both deer.That was everything including doing all the grinding,,and putting some steaks through the cubing machine,,Vacume packing and in the freezer.Good conversation and some glasses of good whiskey while we were at it. And that's everything washed and mess cleaned up too.

Short of skinning, we skin and hang for a day or two if the temps are right, my son and I can have one cut, trimmed, cuts made, grind ground, vacuum packed, in the freezer, and cleaned up in about an hour and a half. If we have "help" it takes longer. Most of the shops around here get $85 or so and don't vacuum pack.

Took me 3.5 hours a couple of weeks ago doing it myself. I am very careful and take my time. No hair, fat or sinew. I vac seal for one person since my wife doesn't eat it. Since we are allowed one deer nothing goes to waste. I enjoy the process. I'm not racing anybody.

LOL,,funny how it takes longer with extra "Help".

I peel mine warm, about a hour cut up and boned out.
Wife wraps , and I bag trim to grind up into burger later.
Have a hard time getting good beef trim/ fat.
I worked at a locker plant in high school, don't like skinning
Cold/frozen deer.
Had to leave hide on antelope this year cause it was warm
Did frozen milk jugs and snow in rib cage.
A tip after skinning if you get a lot of hair on carcuss / quarter's
Stinge it off with l.p. torch.
Good luck hunting all