I do a little of both process some and send some in to be made into breakfast sausage etc....can do it all but found a super trusted, great service and excellent meat butcher locally in Hamels meats so I don't sweat the meat processing other then my steak/roast cuts.
In other places I lived I cut and processed the meat myself, money was a little thinner back then plus I didn't trust too many past butchers with thier lousy service...12" smokies on the BBQ....ends up 2" and many flash fires later
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