I knew I forgot something in that LONG post. I get to rambling on like that sometimes and miss the point all together. [:-] Yes 40 to 50% is about right if the condition of the meat is right (not much gel etc). Yeah that is a lot of deer, but not as much as a lot of processors here do. Our only advertisment is via word of mouth because I still want my own time to go hunting and my partner is about to turn 75 and doesn' t want to work 24/7 either. It doesn' t take too long to go through a deer and we both can process a deer pretty quickly. We always are doing two at a time but what slows us down is making sausage. (mixing spices and stuffing into casings etc) If we are just cutting the back straps whole for steaks, making burger and cubing it, we can knock a deer out in about 15 - 20 mins. With both of us doing it at the same time we average about 6 deer an hour. I hope I answered your question that time. LOL [:-] Good Luck!! -- CDH