Meat yield
#1
Meat yield
A question from some of you that process your own meat; as a percentage of live weight, how much meat do you end up with?
I usually have about 25% when I'm through, but I cut off all of the fat, tendons, etc...
Of those who send your deer to a processor, how much meat do you end up with?
I usually have about 25% when I'm through, but I cut off all of the fat, tendons, etc...
Of those who send your deer to a processor, how much meat do you end up with?
#3
Join Date: Oct 2006
Location: East central Illinois
Posts: 84
RE: Meat yield
Last year I killed a doe that weighed 124lbs, and after it was processed I got back roughly 35-40lbs of meat. So I would guess 25-35%. Obvisouly every deer can be different depending on where the shot was.
#4
Nontypical Buck
Join Date: Sep 2003
Location: Sackets Harbor, New York
Posts: 2,509
RE: Meat yield
we have never weighed our meat, whether a processor did it, or we butchered it ourselves.
my dad took a deer or two to the one processor a couple years ago. Everyone said this doe was about 140lbs, the processor says "no way, 100-110lbs", when my dad went to get the meat the guy said (of course) that he was right on the money with the weight. The packages of meat were a little small. The guy under weighs all his deer and doesnt give his customers all the meat. This happened to him twice, and i think he ripped off a relative as well.
Needless to say we don't take deer there anymore. we do it in the garage, we control the amount of meat, weigh it ourselves. Never have weighed the butchered meat though.
my dad took a deer or two to the one processor a couple years ago. Everyone said this doe was about 140lbs, the processor says "no way, 100-110lbs", when my dad went to get the meat the guy said (of course) that he was right on the money with the weight. The packages of meat were a little small. The guy under weighs all his deer and doesnt give his customers all the meat. This happened to him twice, and i think he ripped off a relative as well.
Needless to say we don't take deer there anymore. we do it in the garage, we control the amount of meat, weigh it ourselves. Never have weighed the butchered meat though.
#6
RE: Meat yield
I get 23% to 28% based on hanging weight. I tend to be pretty picky and don't use the scrap meat. Steaks, stew and some burger. I usually get a little more when I have it processed since they aren't so picky and grind up everything for the burger.
#7
Typical Buck
Join Date: Dec 2003
Location: Greenfield, IN
Posts: 953
RE: Meat yield
Alot of people think that alot more meat comes off of a deer than actually does...
Also most fail to account for the amount of meat lost due to the wound... if you shoot a deer in the shoulder and the slug passes through andhits theopposite shoulder.. then you won't get much if any usable meat off of those shoulders.. soo all you have left is the backstraps, hind quarters, and inside tenders. Not to mention if you shot the deer several times.. maybe striking the hind quarters ect... blood shot meat is not edible.
Also most fail to account for the amount of meat lost due to the wound... if you shoot a deer in the shoulder and the slug passes through andhits theopposite shoulder.. then you won't get much if any usable meat off of those shoulders.. soo all you have left is the backstraps, hind quarters, and inside tenders. Not to mention if you shot the deer several times.. maybe striking the hind quarters ect... blood shot meat is not edible.
#8
RE: Meat yield
ORIGINAL: KBacon
Alot of people think that alot more meat comes off of a deer than actually does...
Also most fail to account for the amount of meat lost due to the wound... if you shoot a deer in the shoulder and the slug passes through andhits theopposite shoulder.. then you won't get much if any usable meat off of those shoulders.. soo all you have left is the backstraps, hind quarters, and inside tenders. Not to mention if you shot the deer several times.. maybe striking the hind quarters ect... blood shot meat is not edible.
Alot of people think that alot more meat comes off of a deer than actually does...
Also most fail to account for the amount of meat lost due to the wound... if you shoot a deer in the shoulder and the slug passes through andhits theopposite shoulder.. then you won't get much if any usable meat off of those shoulders.. soo all you have left is the backstraps, hind quarters, and inside tenders. Not to mention if you shot the deer several times.. maybe striking the hind quarters ect... blood shot meat is not edible.
#9
RE: Meat yield
Whats wrong w/blood shot meat? Cut out the hole and the damaged meat...... the meat w/red slime(for lack of a better word) is trauma. Clean as best you can under cold water and grind it. True it is a little more gamey but it's edible for the most part unless its full of shrapnel.