I agree with Skeeter here. I also am by no means an expert, but have been cutting up my own deer for quite a few years. The last 3 seasons I have weighed the deer dressed prior to processing, then I weigh the processed meat after I am done. Just been doing it for curiosty sakes.

It has varied from 30-40% of the dressed weight, like skeeter said it depends on shot placement, meat damage, etc. That is a pretty good figure though, I also have asked alot of other guys who process their own and they concur with the 30-40% ratio.

A 170# buck I shot this year yielded 55# of meat, that=32% yield. A 100 lb. doe I shot last year yielded me 35# of meat, that=35%. And I have gotten up to 40% also, but I'm really picking at the meat and grinding all the scraps I can find into hamburger.

The dang guts, hide, bone and head weigh alot fellas, no doubt there