Free, except for supplies.

Hang it, bone it out into major muscle groups, chill it overnight in the beer fridge (in warm weather above 50 degrees), then cut it up into steaks. Cooler weather allows you to hang it longer.

Figure an hour boning out, an hour cutting up the steaks, and another hour wrapping. Get the gallon size Western Family food and bread bags (75 per box), as they are much easier to use than saran wrap, and they save a buttload of time.

All you need is a knife, I usually buy a Rapala 6" filet knife new for each deer or elk, a good workspace the size of a kitchen table, a cutting board, steel, bread bags, paper towels, freezer paper, and some tape. The first time it takes a bit, but you'll speed up.

I take my scrap meat, anything not bloodshot, and turn in for sausage. Usually about $2.00 a pound for that.