I process my own and grind the front, thick cut the backstraps, and make steaks and roast from the rear legs. If it's an old deer I will take some meat to Claus's on the near southside of Indy for some hot summer sausage. If you have the time it is worth it to process your own, because the paid processors are not getting you as much meat as you can get yourself. For them it's more about speed than thoroughness.
I'm learning a lot here. Thanks for the contributions folks!
Cut my own as well....been doing it for quite some time.
If if it’s a small to medium sized deer we smoke the front shoulder whole. Super good fall apart meat that is very similar to lean pulled pork but with more flavor.
We do traditional roasts, jerky, stew meat as well but venison is so much more versatile.