Percent edible meat from dressed weight do you actually get?

[charliepete]

I got 60 pounds of boned meat out of 180# buck this year. I am pretty picky and trim excessively as I think the taste of fat on whitetails kills the taste of the meat.

[laker1]

A 178 pound buck-came out to 61 pounds of boneless meat for 34% yield.

[laker1]

Any more people field weight their deer and than weight their boneless edible meat this year?

Wonder how much a average hide weights?

[Gissert]

My wife ahot a 1.5 y/o buck this year. I am guessing it was about 130 pounds dressed.

When I was done with cutting it up I had 16 punds of backstrap and tenderloin meat, and 20 pounds of grind and jerkey meat. This was fully deboned, and fat and silver skin trimmed off. There was about 3-4 pounds of damaged tissue on one shoulder, and I did not trim the rib meat out.

[jkcmj]

I weighed my buck field dressed at 180 lbs, very little fat on him. It was well hit through the lungs/ribs with no shoulder damaged meat. I weighed the meat at just over 70lbs not counting the heart or tenderloins which I'd already eaten. I trim out the majority of the sinew/fat and take nothing off the ribs.

[skiinglady]

My buck field dressed at 144#. We got 72# of meat from it. My husband's buck weighed 162# which produced 86# of meat. Our son's button buck weighed 72# and produced 29# of meat. Right around 50% yield on all 3 on them.

We do our own butchering and are very, very picky. We keep bone-in neck roasts and ribs. Everything else is 99% lean, red meat.

[MNHunter65]

We had a 170# buck and got 63lbs of boneless meat. We are pretty picky and get all fat and silver skin off the meat before wrapping or grinding.

[laker1]

From posts here,it runs usually around 33% boned and maybe 40% yield on big deer. Maybe more muscle mass per bone structure.

[Ferny]

Mine was 110 lbs field dressed hanging. I ended up with 24 lbs of red boneless meat for sausage and The backstraps and tenderloins that I didn't weigh guessing I'd say 10 lbs or less. I do not keep any neck or rib meat and am very picky about front shoulders.

Ferny.

[laker1]

Anybody ever just weight the hide alone?

[slimngrizzly]

My buck dressed 220 lbs this year. After I took the steaks and roasts I still got over 60 pounds of grind (much of what was neck meat). I think a 40-45% return is accurate.

A large "gun season" hide could weigh around 15 pounds with some fat, meat and fluid still attached. And the head can be another 10 plus on a big deer.

[pike79]

I shot a buck the final weekend of muzzleloader that weighed 120 pounds and yielded 48 pounds of boneless meat.

[PFUNK]

Our group of 12 harvested 9 deer this year and each guy got a share of 48 pounds. That comes out to an average of 64 pounds of meat per deer. 7 of 9 were bucks, most of those 2 year olds but one old buck that went 209 field dressed. I would guess that somewhere around 40% is pretty accurate assuming that you aren't turning the shoulders into burger with a slug.

[laker1]

You look at all the nice posts and it has ran from 33-40% on average. Most of those higher left bones in many cuts.

Yes I think a 200 pound buck you could get 40% plus.

[BryanL]

This might be the most vague amount, but I ended up getting about 65 ponds of meat out of my buck. Was a big 2.5 year old that may have been bigger than I thought. I would have guessed it as around 180 pounds but may have been bigger. I was surprised how much meat I ended up getting out of him. Unfortunately when your the only one who eats venison in your family it goes a long ways. Would like to still be hunting but would feel like a waste of an animal if I shot another.

[laker1]

Same here on the hunting part. Shot one deer and it was enough meat for the year for me. Would of liked to deer hunt more,but could not justify shooting another deer I did not need it,and just killing or harvesting for the pleasure of shooting it.

That 30-40% on edible meat really seems consistent from everybodies reports.

[laker1]

Just bumping last years site on edible deboned meat. I still think it is around 33-40% usually of dressed weight.

Anybody check their deer this year?

[hockeybc69]

35 lbs of meat off the 100 lb doe(98 lbs on my spring scale so I rounded up)

[laker1]

My doe weighted 117 pounds and I got a little over 45 pounds this year. For around 38% all meat,no bones.

[eyeguy 54]

61 pounds of red meat from my buck. Guessed him at about 170-175. 16 pounds of trim from the neck! 42 pounds of trim to grind for jerky and burgers, maybe a little sausage this year(getting spendy to have it made) and 19 pounds of steaks. I usually end up in the 35% range cuz 99% of the white is in the garbage. I'm sure a butcher shop would get more trim but I enjoy it as red as possible. And I still don't mind the time it takes to do it. Part of the memory for me. In high school one of the neighbor girls always said we had the garage of death. lol butchered 2 last week and 2 more getting done this week.

[buck_eye_man]

I agree with those that said it all depends on what you keep. I'm pretty picky, so everything we keep is pretty much red. Cut up a 170-180# buck (didn't weigh it) and ended up with about 42# of good quality red meat with very little fat or silverskin. Probably could've gotten another 5-10 pounds, but it would've taken us as long to get that much as it did to get the first 42#, so we said to heck with it. Don't keep much from the neck, pretty particular about the front shoulders, and don't keep anything from the ribs.

[eyeguy 54]

nothing from the ribs for me also. ick! lol neck meat from a nice buck in rut is gooooooood stuff

[laker1]

I take pride in getting as much of the deer I can and will take time trimming the hard to get spots of red meat,yes I do get the fat off,like I said before about 34-40% is norm if deboned.

I think cutting up your own deer is a ritual and part of the hunt for me,I enjoy it.