Total yield form two does totaling 178 pounds field dressed, if all my math was correct, wound up to be 54.5 pounds. Believe it or not, that is all ground venison.

WOW!! I never would have guess so little.

I used everything. Neck, shoulders, back strap,and hind quarters.

+1
On Friday i picked up the meat from the doe i killed on 16 October. There were two small roasts, a couple of steaks and the rest was burger with beef suet added. The meat weighed 40 pounds. That processor gets more meat from my deer and hogs than others. Maybe its because she's German.

Actually I think that's a decent ratio. Right around 30% yield.

Should be 35-40%. You should have had more.

The weight was pure ground venison with absolutely nothing added. I should double check the count though. my original count was
6-1lb packs of ground venison with sausage season in it.
32-1.5lb packs plain ground venison
1lb added for the tenderloins.
total-55lbs

Pluckit That sounds like you are about five pounds short on your meat . But young deer have poor yeild just for meat . At 89 lbs each. They will not have much tissue in the front shoulders or ribs that most processors will not spend the time to recover. The more deer that come in too busy a processors shop. Seems like the less yeild you will get in return. Congrats on your deer and good hunting.

First of all Pluckit, it's a sin to grind loins, tenderloins and roasts from the back legs.

I got a little over 31 pounds of meat from a 110 lb. doe, as described here:
http://www.huntingnet.com/forum/blac...10-lb-doe.html

I just don't care for venison steaks or roasts. The tenderloins were saved, they are the only part not ground. I love them with eggs in the morning. Even the back straps were ground, but they were kept separate from the other grinds. They will be used for hamburgers and the other grinds will be used for chili, spaghetti and meat loaf. Anyway, I love the taste of ground venison. More than hamburger. It seems to me that when you grind deer meat, it changes the flavor. And I don't add any fat, suit, or other ground meat to my ground venison. It is kept 100 percent pure. I had a whole batch of grinds go bad on me once. I think it was from the ground pork I mixed with it. I was so tired that evening when I finished cutting up and grinding the meat that I left it in the fridge over night. In the morning when I went to take it down stairs to the basement where the chest freezer was, it had all turned green an smelled bad. I had to throw it all away and will not add anything to my grinds ever again. I think it tastes better pure with nothing added too.