Loins, straps, and a few hindquarter roasts, which are either crock-pot material or fajitas. The rest is burger. I generally do my own, unless it's a lone single doe late in the evening, and then I might run it to the game processor 6 miles down the road. I generally don't like to dirty up all my equipment for just one average-sized deer. He'll skin/gut and do my straps and loins whole, and grind the rest for $60. We use a lot of burger every year. My burger is leaner, so we'll use his for chili and soup.
When I left this morning, my wife was putting two roasts in the crockpot for tonight. Will be good with rice and gravy.
