cut your own or pay to process?

[Gary2013]

So is there a rough percentage of packaged meat that one could expect from a given hanging weight? I am always surprised at the "loss to bone and bloodshot"

[Wazukie]

Man, if I had to send mine out to be processed I might as well buy a side of beef.  I cut my own because it saves me a whole lot of money.

[Stein]

DIY without a doubt.

Many guys are afraid to take the plunge, but you really can't screw it up.  If you cut a roast wrong, you have steaks.  If you cut the steaks wrong, you have stew meat.  If you totally Edward Scissorhands the thing, you still end up with great burger.

Plus, you learn so much about the cuts that after once or twice you can really dial in exactly what you get back to match your family's preferences.  For me this means a Christmas roast, a bunch of steaks, a ton of stew meat and very little burger.

The dog really appreciates it too, she gets a big pile of nasty trim stuff that apparently is candy to a four legger.  I probably save enough in dog food to buy the butcher paper every year.

[Cuda]

Cut and package my own with the exception of trim meat, which I send in to be ground or turned into summer sausage, jalapeno cheddar dogs, or pepperoni sticks. I have had some really bad luck with processing in the past but I now have a trustworthy outfit in town that does not mix meat.

[C-Money]

We do our own, wife and I just decided enough is enough with the fees, and poor quality. We enjoy it. Piece of mind knowing what is going in the freezer. Self taught. Not hard to figure out, I would be glad to help get someone started if they want to learn.

[Dhoey07]

I learned from my Dad and have since always cut my own.  I prefer this for many reasons..

1. A very good friends father was a butcher (slaughter truck & wild game) He had the stance that " I am a meat cutter, not a meat cleaner, I cut up your animal in the condition you bring it to me"  We all know that skinning an animal gets some hair on the meat.

2. I worked in a grocery store for many years, if you saw what goes into your store bought burger, you wouldn't eat it.   I do still get prime rib fat from them to make my grind, and I pick thru it for the best pieces.

3. I believe that running a bandsaw blade through the bone/marrow imparts an odd flavor (gamey) into the meat. I cut all boneless and trim off all fat.

+1 for number 3

I watched a video from steven rinella, he was cutting a shoulder roast from a deer and he kept the bone in to add flavor.

[elkinrutdrivemenuts]

I cut my own now.  After doing it a few times, its easy and I get exactly what I want.  Back straps, Tenderloins, and take the rest to the butcher to grind and make what ever I want.