mhearn

Ever wonder how much meat you get from a deer?

Check out this article.
http://www.mygearguide.com/mygg_bb/viewtopic.php?t=144

I was wondering if anyone has done anything similar and what kind of results they got?

jred

I though about this last season. I never put much though to it before, but I took a 175lb buck last season.

After field dressing it it weight in at about 150. I took it into the processor to get it fixed up, after I paid for the delux package I got 65lbs. of meat?

I know you need to take into fact that the hide and bones and head add to the extra weight, so lets say about 50lbs. So what happened to the other 35 or so lbs.

Some of there processors are making a killing if they are in fact getting and extra 35lbs.

KEEP HUNTING THE GREAT OUTDOORS & GOD ALIVE, PASS IT ON!

strut

I never thought much about it but always assumed that a deer would dress out about the same as a beef and thats about 60% of it live weight, With the bone left in. Where your other meat went to is anyones guess.

jred, I surely think that a 175lb. deer would dress out alot more than 65lbs of meat, You both might be feeding someone else.

JimPic

You should get at least 50% of live weight back.jred,I'd find another processor if I were you.

8mm/06

An average sized deer (dressed out at around 110 lbs) should give you about 35 lbs of boneless well-trimmed meat. Could be more-- if you add anything to the grind-- and even more if you don't bone it.
If you ever butcher deer yourself it is interesting to take all the muscles off the bone and set it on a table. On another table put everything your'e NOT gonna eat (head, skin, bones AND trimmings) Watch how the 2 tables stack up. You'll be surprised at how much the waste parts weigh. Remember, great tasting venison is well trimmed of ALL silver skin and fat.
The amount of weight you put in the freezer is only more than the usual 35 lbs of boneless meat if you leave all bones in and include eveything like ribs, shanks and so on.
Bigger deer, more lbs. obviously.
I've read cook books from some chefs that recommend leaving the different cuts on the bone so the muscles don't contract during cooking. I guess they say that leaving the bone in allows the meat to stay streched out (like on a frame) and thereby allowing it to be looser and more tender.
I personally like my venison completely boned, except for the neck roast and shoulder roasts.

Edited by - 8mm/06 on 10/27/2002 19:45:29

jred

Reading the other posts... yep, looks like I may had been had a few times!

I will use this company again just to see if it happens again and if so question the owner.

You would think I would have picked up on this<img src=icon_smile_blush.gif border=0 align=middle>

KEEP HUNTING THE GREAT OUTDOORS & GOD ALIVE, PASS IT ON!

nny243

I think 8MM's post is the closest to my own experience. About 30-35 lbs of meat for a 100lb (field dressed weight) deer. This is without any bones. Jred, if your 65lbs of meat is boneless, I'd say you did well.

model722

I have to agree with 8mm/06. I always do my own cutting. Its really not that hard. I can usually have the meat in the frez. about 2 to 3 hours after I've shot the deer. depending on how long it takes me to get the deer home.This way i dont worry about someone screwing me over at the butcher shop. Plus I know that I'm getting my deer not someone elses. I have noticed that some people that cut there own deer dont take the meat off the back. This is where some of the best meat comes from. HAPPY HUNTING!!!!

SW Iowa Hunter

I have skinned and processed my own deer for at least 12 years now and have a mother who worked in a meat market for a long time. We typically get about 35 percent of the total weight of the deer. There is always alot of trimming to do and by the time you get the meat processed there is just not alot left. Deer are too lean. A field dressed deer at 150 pounds and getting 65 pounds of good meat back I would be very happy with the results.

&quot; Anyone can be a father, but it takes a real man to be a Dad&quot;