So, What Do You Get From A 110 Lb. Doe?

[Semisane]

I process my own deer. Totally debone it (except for the neck), separate the muscle groups in the hind legs into individual roasts, and remove all fat and connective tissue. Recently shot a 110 lb. doe. Out of curiosity, I tracked the yield. Here's what I got.

Neck (bone in) - 3 lbs. 12 oz. This will make a big pot of soup.



Two tenderloins (7 oz. each) and two back straps (2 lbs. 7 oz. each). Everyone knows what to do with these.



Six boneless roast from hind legs (average 2 lbs. 8 oz. each). These will go on the pit for sure.



From the sholders and elsewhere, chunks of stew meat (2 lbs. 10 oz.) and larger chunks for pot roasts (4 lbs.).



Everything else is coarse ground for chili and tacos (8 lbs.)



TOTAL: 31 lbs. 10 oz. boneless meat plus the neck.

[cayugad]

I would have guessed 55# of meat off it.. that's interesting.

http://www.askthemeatman.com/estimate_deer_weight.htm

[Semisane]

I would have guessed more also. The doe was 110 lbs live weight. I neck shot her below the ear so there was no waste due to blood shot meat. Didn't waste anything except the rib cage and about five pounds of fat and connective tissue. The coyotes didn't have any meaty bones to chew on.

[wabi]

Sounds about like what I get from one similar in size.
Just had backstraps (sliced thin - 1/4" or so) browned then simmered in golden mushroom soup for lunch today.
I use a lot of the ground meat for jerky. I use pre-packaged jerky seasoning mix our local grocery store carries then run it through my Cabela's "Jerky Blaster"

[dmurphy317]

That sounds about right to me. On Cayugads site link it has this statement,

Edible Meat Weight will vary depending upon:
How the deer is processed and
How many times the deer was shot and what part(s) of the deer was shot.
For Example, if the whole deer is boned out completely, you will receive approximately 50% to 60% of the Hanging Weight in Edible Meat

In the example it uses a 100 pound deer with a hanging weight of 58 pounds. 60% of that is 34.8 pounds. Semisane ended up with 35 pounds 6 ounces including the neck but no ribs. Did I miss something?

[HEAD0001]

That is the way I do mine also. It looks like there are two pieces missing out of the Hind quarter's. I always break down the pieces on the right(from hind quarter's). There is too much silver skin on the inside of those pieces. However if you clean them up, they make great flank steak.

As far as amount of meat is concerned(weight), I thought you did pretty good. It always surprise's me how much waste I have with a deer. Tom.

[Semisane]

Hey wabi, I've never made jerky with ground meat and don't know anyone who'susedthat "Jerky Blaster" thingy.How is the jerky compared to regularwhole meat strip jerky?

I use the largerpieces stripped from the shoulder to make jerky. Put it in the freezer until it's very firm but not totally frozen - then cut it into 1/4" thick strips with a sharp knife or electric knife. I love the stuff really spicy (chipotle chile powder) - chewy, but I've got good teeth.

[steelhead777]

semisane nice job on boning ur deer out and your final product(boneless meatweight(yeild)is about right 1/3 or less of total deer weight.if you seperate the hind 1/4 correctly you will get6 portions2 sirloin tips,2 top rounds,and 2 bottom rounds.the top round is the most tender and can be cut into steaks as can all three but i roast the sirloin tip and bottom round.get some lipton dry onion soup mix and a chunk of beef suet or use some fatty bacon butterfly open the tip,top,or bottom round,cover with soup mix then place chunk of beef suet or bacon in center,foldmeat back over covering with soup mix and tie it up with string.placethe roast in a cooking bag and bake...outstanding!!!!

[wabi]

Hey wabi, I've never made jerky with ground meat and don't know anyone who'susedthat "Jerky Blaster" thingy.How is the jerky compared to regularwhole meat strip jerky?

I like it. It's not as chewey, but it's a lot easier to get flavored, and a little less waiting time to get it in the dryer.
I use the pre-packaged seasoning, but I often add a few spices of my own. I also like to add liquid smoke. I usually mix up about 5# of meat at a time. I put the meat in a big stainless steel bowl, sprinkle on about half the seasoning then mix well by hand. Add the rest of the seasoning, then mix again. At that point I make jerky if I'm really hungry, but it's even better to set it in the frige overnight, then mix again before making the jerky.
I use an Excalibur dehydrator ......

http://www.excaliburdehydrator.com/Dehydrators-37-cat.htm

.....and have been very impressed with the speed & quality. I have the 9-try model and It will easily hold the 5# I do at a time. About 4 hours @ 145° and I have jerky! If you have or get an Excalibur be careful on the timing. The first batch I made I thought "no way" when they said 4 hours. Set it for 8 hours and had jerky flavored bricks!

With my 7 year old son around a 5# batch will sometimes last almost a week - if I hide part of it!

[Carpmaster]

I always get 30-40# boned meat from a doe.

30-50 from an average buck here in MI.