I've known the guy who processes my meat for thirty five years. His is top rate,and the buck my high fence friend killed went to him. I get vey little fat added, just enough to make a good patty for burgers on the grill. The buck he killed scored north of 330 inches. I can only guess what it cost him.I do my deer as ground, cubed steak, and roast. We prefer not to add any fat to the meat while processing it, but add it when cooking it if needed. My wife and I will finish processing our deer tomorrow. I started processing my own when it crossed my mind that I didn't know if I got my deer back from the processor, and how the meat was taken care of. After a few seasons my grinder and cuber had paid for themselves. Now if the meat hasn't been treated correctly then it is my fault.