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Post by kdog8173 on Nov 16, 2010 4:05:53 GMT -5
what is the average percent of meat you get after processing a deer. example.. 100 pd deer..25 pounds of meat..1/4??
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Post by catahecassa on Nov 16, 2010 8:58:14 GMT -5
On "average" I would say about 40% (field dressed weight).
It has MUCH to do with shot placement (or "SHOTS" as the case might be!), & then how deft and/or meticulous you are with the knife!
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Post by old3arrows on Nov 16, 2010 10:26:43 GMT -5
If you butcher your own the same as beef 50% to 55% depending on what catahecassa says, are you meticulous or not. Any more I do not spend a whole lot of time with the ribs and I hate trying to trim out the bones of the neck. Good thing I have a little hillbilly buddy that likes neck bones and taters, so he gets all of my necks now. The buck I shot had extensive shoulder damage, so I lost over half of it because of it being blood shot. Processors vary greatly! And I have heard a lot of horror stories about guys being shorted meat. If you take a 200 pound field dressed deer in and get 50 pounds of packaged meat, something is wrong!
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Post by kdog8173 on Nov 17, 2010 8:19:50 GMT -5
took a 100 pd doe in and got 19 pounds of meat, and 2 summersasages. told them to grind up EVERTHING to hamburger. even roasts and loins. does this sound right?? even ?d it and was told a quarter. just curious. for the price, reg hamburger would have been as cheap. going to start doing my self with a buddy again...P.S. shot her thru the neck so all meat should have been good. gutted and washed out within a hour and a half.......what do you think??
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Post by bigballer on Nov 17, 2010 8:55:06 GMT -5
I think you better start doing them yourself. Took a doe opening weekend and did it myself. Doe was 124 lbs dressed. After processing I got right at 42 lbs of meat and couldn't use some of the front shoulder on one side because of bad shot placement. And I didn't mess with the ribs either. And just to add a note... paying someone $80-100 just to turn all the meat to hamburger is just wrong... LOL..  If that's all you want I would do that for you for $75... You could buy you a good grinder for $250 and do that yourself and be money ahead on one year. You wouldn't even have to know anything about processing. Another thing I think it's a sin to turn the Loins into hamburger... Just saying!!!! BB |
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Post by catahecassa on Nov 17, 2010 9:15:45 GMT -5
took a 100 pd doe in and got 19 pounds of meat, and 2 summersasages. told them to grind up EVERTHING to hamburger. even roasts and loins. does this sound right?? even ?d it and was told a quarter. just curious. for the price, reg hamburger would have been as cheap. going to start doing my self with a buddy again...P.S. shot her thru the neck so all meat should have been good. gutted and washed out within a hour and a half.......what do you think?? Well, I hate to say it...but yeah - you got shorted! Keep in mind that a 3# roll of summer sausage will take about 6# of raw meat to make, so you actually have about 12#'s of meat in those 2 rolls (assuming that they are the standard 3#). That being said you probably got about 31#'s...still not a good return. If ALL you want is burger...DEFINITELY buy a grinder. You can get a 'decent' one to get started at Bass Pro for UNDER $150 - might take a little longer to get ground up, but definitely will do the job! P.S. - While not necessarily a "sin"....I would go as far as a WASTE of loins!  |
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Post by dadfsr on Nov 17, 2010 10:39:19 GMT -5
Daughter's doe had field dressed of 128#. So far I've taken 23# of just boneless roasts and 12# of trimmings for grinding. I still have both shoulders to debone and would expect at least another 5 or 6# of meat there. This was also a very hurried butcher job because of the weather so I didn't get as close on trimming as I usually do so an easy 40# of good venison for just a couple hours work...you do the math and figure out what your time and good meat in freezer is worth!
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Post by JBDiNos on Nov 17, 2010 17:34:44 GMT -5
I would say that they kept the loins for themselves if that's all the meat you received.
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Post by kdog8173 on Nov 18, 2010 5:05:39 GMT -5
yep, no who not to recommend..just more reason to get my butt out there a get another
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Post by huxbux on Nov 18, 2010 15:30:47 GMT -5
Depends on how much meat was damaged by the bullet/slug, how picky the one trimming the meat is, and whether the meat is sawed like beef, or deboned. In any event, I'd have to say you were shorted.
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Post by barton174 on Nov 19, 2010 13:35:21 GMT -5
It would depend on how muscular a particular frame size of deer is, right?
This last doe (110#, maybe? I didn't weigh her, dressed), I got 34# of meat out of, doing it myself... Some of the shoulder meat was trashed, and there wasn't enough meat to do anything with the rib meat, and try and cut it out of the fat layers... I also trim off ALL the fat, due to it tasting horrible, and my wife not eating it if there is any in there; and all of the silverskin, if it's steaks... Very little meat wasted there. I do trim all the fat off the meat before grinding it, but leave all but the thickest silverskin on... There was still red on the skeleton, but got all the big neck muscles and everything... The only stuff left was stuff that you'd spend 45 minutes getting 1/2# of meat out of... (what little is left doesn't get wasted in the trash, or anything... It goes over the hill and the 'yotes and bobcats, and whatever else gets it)
The GOOD Sized buck I got this August, though, was maybe 160-180 dressed, and I got a full twice the meat out of him that I got out of her...
Mike
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Post by HighCotton on Nov 22, 2010 20:59:53 GMT -5
Depends on how much meat was damaged by the bullet/slug, how picky the one trimming the meat is, and whether the meat is sawed like beef, or deboned. In any event, I'd have to say you were shorted. Just got my buck back from the processor (just way too busy to cut my own this year) and I am very satisfied with the yield. The boy weighed 192 lbs. dressed and I got back 87 lbs. of straps, ground, and a little breakfast sausage. Considering the left front leg was broken and the Hornady did some damage to the same shoulder, I'm happy to get 45% back. |
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Post by esshup on Nov 22, 2010 22:20:55 GMT -5
Here's the info on a doe that my buddy shot:
Live weight 140#
Field Dressed at 105#
Meat picked up from processor 55#-60#
He lost the front of both loins due to a high shoulder shot that clipped the top of the spine. He had most of it ground into hamburger without anything added to it.
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Post by bigballer on Nov 23, 2010 6:35:31 GMT -5
Wow 55-60 pounds out of a 105 pound doe.... I would say he got some extra out of that... Might have got some of the OP's deer.... LOL.. BB |
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Post by esshup on Nov 23, 2010 9:30:04 GMT -5
Maybe! The deer that I shoot usually have a lot of fat in the body cavity, along with a goodly layer under the skin. This one didn't have the amount of fat on it that I'm used to seeing. So, maybe that's the reason? It was a mature doe, she really had a lot of milk in her - it actually ran on the ground like getting poured out of a glass when we cut thru that area to field dress her.
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Post by jabba on Nov 23, 2010 13:05:07 GMT -5
My nephew just got 100# back out of a buck that dressed at 202#.
Better than I thought.
He was a stud though.
Jabba
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Post by bigballer on Nov 24, 2010 6:33:29 GMT -5
Yea brother shot a 5.5 year old buck that went over 200 and I got right at a 110 pounds of meat off of him. I didn't cut some things and really cut some other areas out well. I had his deer hanging beside mine and my 2.5 year old buck was off the ground on a higher bolt and my brothers deer I had to turn his head because his ears were on the ground... LOL... Made it harder to process and all but got it done.
BB
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Post by hoosierprose on Dec 9, 2010 19:15:43 GMT -5
A couple of years ago I searched the internet and found some sites that provided the kind of estimates you are requesting. I got ~40% of dressed weight that year from a doe (42 of 106 or 109) and that figured to ~30% of live weight based on the back-calculation from one site (dressed ~75% of live).
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Post by steve46511 on Dec 13, 2010 7:15:24 GMT -5
Lots of good info above, and am gonna throw in my findings from what I recall from approx 3500 deer processed in my shop.
Trimming fat from a big old fat doe, regardless of size will provide right at 45 percent boneless meat. LOW body fat? Kick it up a bit.
Fawns run closer to 40 and mature bucks, with fat run off as is normal, will run 50-55 percent on average. Ive seen some go 60.
Local young man told me he "got 168lbs of boneless meat back from his buck"..........as polite as i could I said. "best weigh that again, my friend". Bone IN on a big buck.....yeah, ok. Boneless..? I'll give odds.
All are double lung, no shoulders, loin, ham shots being considered.
Hammer one at a 45 degree shot through a shoulder and out a ham.....arghhh.
Slugs CAN ruin a crapload of meat if they splinter bone and bloodshot large muscles......as you all well know and agree with.
God Bless
Steve
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Post by Hoosier Hunter on Dec 13, 2010 15:33:49 GMT -5
Hammer one at a 45 degree shot through a shoulder and out a ham.....arghhh. Slugs CAN ruin a crapload of meat if they splinter bone and bloodshot large muscles......as you all well know and agree with. God Bless Steve Any deer that comes within 50 yards gets a neck shot from me. They always drop on the spot and no wasted meat. I process myself and hate when shoulders are wasted.   |
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If that's all you want I would do that for you for $75... 
