We do our own in a pretty similar fashion. On a 9 point I shot in NY this year, I ended up weighing all the crap that I trimmed off, and came up with 12 pounds just off the backstaps and hind quarter. I'd rather not eat anything but good clean meat so I trim it the way I want to eat it. This is the exact reason why I do my own. I'm good friends with a deer processor, but they throw a lot more in the grinder than I care to try to gnaw on. I typically clean my meat to my liking, gather my own ingredients and he'll let me use his grinder when he's done for a small fee and some time cleaning it up for him.