Deer weight: on hoof vs gutted vs edible meat ?

[Bulzeye]

I forget what the typical ratios are for a deer's weight on the hoof, after gutting, and how much meat you should get back.Little help here?

Assume no lost meat due to shot damage.

Please state whether your input is an estimate or actuallymeasured.

[JimPic]

http://home.hot.rr.com/deerguides/html/estimating_a_deer_weight.html

[Bulzeye]

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[outdoorslover]

My last deer was 150 on the hoof, 90 gutted, and I got about 55 pounds of meat or so. I hope that helps.

[Bulzeye]

Outdoorlover,
Did you cut that one up yourself, or have it butchered?

[outdoorslover]

It was butchered. I believe that the typical ratio is 60% of what it weighed gutted.

[Grasshopper13]

I think it depends on whether or not you bone most of the meat out or not. If you're deboning everything, I'd say a close estimate is a third of the actual weight on the hoof. So for say a 120# deer, you'd get approximately 40# of meat, assuming not much shot damage.
If you leave the bone in it will be slightly more, say about 70# total.
Just my estimate. The butchers tell me the rule of thumb is thirds for meat, head/hide and bone, and entrails.


GH

[Bulzeye]

BTW, That was a great link JimPic.
Thanks everybody.

-Bulz

[skeeter 7MM]

The butchers tell me the rule of thumb is thirds for meat, head/hide and bone, and entrails.

Oui Grasshopper you have been taught well. Sorry couldn't resist. I butcher my own plus several other per year 1/3 is spot on for an average for the components. Hanging weight to take home depends on shot damage, muscle tone, etc but 50%seems to be the average.