Can anyone tell me the formula for calculating the percentage of packaged meat from the live weight of the animal? Seems to me that the hanging weight at the locker is 60% of the live weight. But then, that is further reduced as it is cut & wrapped. Been a long time since I saw the ratios of live to processed meat. Would appreciate some "remembering" help here. Thanks

Venison Yield Chart for Whitetail Deer
These yields are estimated. Actual yields will vary based on
thoroughness and efficiency in the butchering process.



Girth in inches Live Weight lbs Field Dressed lbs Edible Meat lbs

24 55 38 27
25 61 43 28
26 66 49 30
2771 53 31
2877 59 34
29 8264 36
30 90 70 39
31 9874 42
32 102 80 45
33 110 8750
34 118 91 54
35 126 99 57
36 135 104 61
37 146 115 66
38157126 71
39 169 135 74
40182 144 80
41 195 156 88
42 210170 94
43 228 182 103
44 244 198 110
45 267 214 120

http://www.askthemeatman.com/how_to_estimate_deer_weights.htm

By cliking on the various name of animals, you can see their yeild and much more. It's a great site.

Thanks for th einfo guys....really helpful !

their is a lot that cut charts do not go into( it is a guide line only)that can greatly effect the out come from hanging weight to the table as in how was the carcass cared for is their hair all over it ? where was it shot ? was it left out skinnedan dryed out ? One time i had a hunter bring me a deer him an his buddy shot. it was shot seven times with .50 cal black powders. They ended up with about a 11 pounds of meat an freaked when they saw how much meat they had LOL. i did save the cut off an showed them the loss.I have pretty much seen it all in 30 years even been accused outright for steeling meat. I have also had some really good hunters that knew what they were doing and it was a pleasure to process their meat it saved me a lot of work an they had more meat to show for it.