when you shot your deer how much meat do you end up with i understand that depends on size doe or buck but when you had one done what was there after butcher got done

Butcher? We don't need no stinkin' butcher!

But anywho, I have never measured how much meat I got.

usually about 60 pounds have had alot more,depends whoyou let do it

I usually get just over 50% of the dressed weight in boneless, edible meat.

Sounds about right!

The deer in NWFL ain't all that big but I used to get 2 brown paper pokes full!!Then when they started selling deer meat upnorth somwheres in resturants our takehome dropped to little over a bag--If I remember right one local butcher got some jail time--After that started processing myself--Not counting the backstraps,inner loins,or front shoulders I get about8/12 quart freezer bags or boneless meat, out of the hams!!

I would say it is 1/3 . 1/3 live weight . 1/3 of it dressed out and 1/3 meat .there was some one here that had a chart on this i think it was daffodil but I'm sure some one will come up with it on here

Here's a formula for whitetail deer. Take the live weight X 78% = Field dressed weight X 75% = Hanging weight X 75% = edible meat.

In other words the formula for a 200# deer would look like this.

200# X .78= 156#
156# X .75= 117#
117# X .75= 87.75#

Each species will vary slightly. For instance, a pronghorn has a higher internal organ percentage of body weight when compared to the whitetail.

Whats the difference between hanging weight and field dressed weight?

hanging is once the blod and liquids and excess stuff is gone