ive never paid to do it. deer are easy and even a very large buck can be completely processed in only a couple hours by two or 3 people that know what they are doing.
skinning: the easiest part of the process, all you need is a sharp knife, just peel the hide back and gently run the knife along the fold between the meat and hide to cut the sinews that hold the hide in place, if you skin it while it is still warm you barely even need a knife, you just get it started, grab the hide firmly and it peels rifle off with a little elbow grease.
large muscle groups are roasts/jerky.
small groups with low tendon/sinew/fat composition are hamburger.
small groups with high tendon/sinew are stew meat.
backstraps and tenderloins are steaks.
that's about all that there is on a deer, everything else can serve as cheap, high protein dog/cat feed.
ignore my complete lack of capitalization. I still have no problem correcting your grammar.
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