The photo attached is later on Wednesday.
My son had one already de-boned from the previous week that was ready to grind. He had just finished cubing some steak and was grinding the rest into burger. We went in together and bought some good equipment to do our own. A neighbor let him borrow some equipment last year to see if he wanted to try processing his own meat and it turned out great.....it was the best sausage I've had.
The guy that was doing ours did good work, but at $75 for just a burger grind and cubing per deer....add sausage and it went up to $110....... plus gas to drive three counties over twice....it could get costly if he had a good year.
It cost us about $20 per deer in fat to do burger and pork to do sausage (including seasonings and casings).
He's already done enough this year to cover the cost of the equipment.
I get to do mine next week.
The old Africa hands, like Selous, talk about the need for fat. They could feed themselves and their followers on antelope type meat, but they had to have fat with it .
To solve the problem they would shoot a hippo, giraffe, or wart hog and render down enough fat for a while.
I found it odd that the writers in the American West lie Wm. F. Drannan, and Billy Dixon didn't mention the same problem.