I notice something peculiar between two bucks that I killed and butchered this year. I got a nice 6pt,that weighed about 130lbs(dressed), with a big rutted up neck, and about a foot longer in length, in november w/ my bow, but a smaller 100lb 4pt, I killed this week w/ my ML, seems to be yielding as much meat as the 6 and Im only 1/2 half done butchering. Why could this be?

Ive also noticed that some does, give me a bigger backstrap, than bucks that outweigh them by 20 or 30lbs. Anyone else ever notice this? Should we be shooting smaller deer for more meat???

As a rule a deer will produce 35-40 % deboned meat from the dressed weight. A fatty deer will produce less because you throw away a lot of weight in fat. We have checked this many times over the years and it alway holds true. To get 40% you have to trim every oz of meat off the bone.