I've found that since I started doing my own deer a year ago (about five deer now, so I'm still green at butchering), I get less meat than taking it to the processor. One reason is because I get smaller roasts, less burger, and ultimately "cleaner" meat, and everything is boneless. My burger contains probably less than 2% tendon, talow, or silver skin. This makes the meat taste better and keeps the rest of my family liking deer meat, which feeds us through most of the year. Yes, I waste some meat, but the meat I put in the freezer is free of sliver skin, talow, or anything that produces a gamey flavor.