How much meat did you yield from your deer?
12-04-2009, 02:33 AM
#1
Banned
Thread Starter
Join Date: Nov 2007
Posts: 824
How much meat did you yield from your deer?
Just curious as to how much actual meat you guys typically yield out of a deer. I decided to keep track this year, here it is:
120 lbs, field dressed
40 lbs of steaks and roasts (all bones removed)
13 lbs of burger
Probably could have nickeled and dimed the ribcage and hams for a smidge more burger, but after 5 hours my back couldn't take it anymore.
120 lbs, field dressed
40 lbs of steaks and roasts (all bones removed)
13 lbs of burger
Probably could have nickeled and dimed the ribcage and hams for a smidge more burger, but after 5 hours my back couldn't take it anymore.
12-04-2009, 04:50 AM
#2
Typical Buck
Join Date: Nov 2008
Posts: 564
I got about 50% of the dressed weight from both of my deer (110 lbs doe and 170 lbs buck). But that also has some staright beef fat thrown in to the mix for the burger.
Funny how you said it took 5 hours. I said that same thing in a thread about why I take mine to a processor.The DIY guys said I obviously did not know what I was doing cause it should take me no longer then 45 mins to 1 hour to process a deer.
Funny how you said it took 5 hours. I said that same thing in a thread about why I take mine to a processor.The DIY guys said I obviously did not know what I was doing cause it should take me no longer then 45 mins to 1 hour to process a deer.
12-04-2009, 05:57 AM
#3
Nontypical Buck
Join Date: Mar 2004
Posts: 2,445
Dressed weight x 40% is the standard formula for boneless meat yield. So you're both right on if fat was added.
I recall the thread where the time required to process a deer was discussed. I think a lot of the guys said they process their deer down to larger pieces. The trim/grind pieces were just frozen. That's what I do at least.
If I accounted for all of the "final" processing such as removal of all silverskin, slicing roasts into steaks, grinding, etc. I'm sure it would add up, maybe even over 5 hrs. My main objective when processing is get it skinned, cut up and wrapped and into the freezer. That generally takes less than 2 hrs. Larger pieces keep better in the freezer, and silverskin is easier to remove after the meat has been frozen. I find that meat grinds much better if it is still partially frozen.
I recall the thread where the time required to process a deer was discussed. I think a lot of the guys said they process their deer down to larger pieces. The trim/grind pieces were just frozen. That's what I do at least.
If I accounted for all of the "final" processing such as removal of all silverskin, slicing roasts into steaks, grinding, etc. I'm sure it would add up, maybe even over 5 hrs. My main objective when processing is get it skinned, cut up and wrapped and into the freezer. That generally takes less than 2 hrs. Larger pieces keep better in the freezer, and silverskin is easier to remove after the meat has been frozen. I find that meat grinds much better if it is still partially frozen.
12-04-2009, 06:02 AM
#4
Fork Horn
Join Date: Dec 2008
Location: Central Nebraska
Posts: 184
Originally Posted by UncleNorby
If I accounted for all of the "final" processing such as removal of all silverskin, slicing roasts into steaks, grinding, etc. I'm sure it would add up, maybe even over 5 hrs. My main objective when processing is get it skinned, cut up and wrapped and into the freezer. That generally takes less than 2 hrs. Larger pieces keep better in the freezer, and silverskin is easier to remove after the meat has been frozen. I find that meat grinds much better if it is still partially frozen.
12-04-2009, 06:17 AM
#5
Banned
Thread Starter
Join Date: Nov 2007
Posts: 824
Originally Posted by teedub31
I got about 50% of the dressed weight from both of my deer (110 lbs doe and 170 lbs buck). But that also has some staright beef fat thrown in to the mix for the burger.
Funny how you said it took 5 hours. I said that same thing in a thread about why I take mine to a processor.The DIY guys said I obviously did not know what I was doing cause it should take me no longer then 45 mins to 1 hour to process a deer.
Funny how you said it took 5 hours. I said that same thing in a thread about why I take mine to a processor.The DIY guys said I obviously did not know what I was doing cause it should take me no longer then 45 mins to 1 hour to process a deer.
No longer than an hour? Yeah right. My stuff looks likes it belongs in a display case at Ruth's Chris Steakhouse when I'm done. I guess if I were a slacker I could grind most of it in an hour.
12-04-2009, 06:45 AM
#6
Fork Horn
Join Date: Sep 2009
Location: Tug Hill NY
Posts: 420
I have been processing my own deer for thirty years, and from start of skin off to final package in the freezer all hand sliced takes a good six hours. I am pretty meticulous trimming fat, etc. , and of course keeping the meat and carcass clean takes longer.My father in law used to brag about doing it in an hour too...I wouldnt eat what he finishes with.
12-04-2009, 07:33 AM
#8
Giant Nontypical
Join Date: Jul 2003
Location: Minnesota
Posts: 5,062
My wife and I cut up my doe last weekend. This was our first time doing our own.
Skinning... hour
Cutting different cuts of meat off the bone...... 2 hours
Cutting up steaks and Roasts, and packaging them.... 3 hours
Working on burger meat (taking fat and senew off)...2.5 hours
Have not done anything with the scraps yet, they are in the freezer.
17.5 hours total between the 2 of us. Way longer then it should take, but you know what? I saved myself $250 by doing it myself.
Skinning... hour
Cutting different cuts of meat off the bone...... 2 hours
Cutting up steaks and Roasts, and packaging them.... 3 hours
Working on burger meat (taking fat and senew off)...2.5 hours
Have not done anything with the scraps yet, they are in the freezer.
17.5 hours total between the 2 of us. Way longer then it should take, but you know what? I saved myself $250 by doing it myself.
