In America, the work generally costs more that items are worth. To treiber the meat is a skill. Rabbi Yisroel Belsky, shlita used to treiber deer meat for a company. Kosher deer meat was so expencive that it was worth the cost to treiber. I’m told that he was given a couple of back ends during the summer to practice on to be able to do it neat enough that the meat could still be sold. He was told that he could do what ever he wanted with those pieces. He showed the boys of his masmidim group in Camp Aguda how to trieber and then they grilled the meat to kasher it and ate venison for a few dinners.
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