#3034102 - 11/15/12 08:40 AM
meat yield
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cecil30-30
16 Point
Registered: 12/05/06
Posts: 13277
Loc: Morgan Co
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Whats the average amount of meat you should yield off of a deer? The 6pt I killed,I figured was a 1.5yr old,and probably field dressed around 100lbs,give or take some.I just wieghed up all the meat I got off of it,and had 39 lbs of meat,that was all the ground burger,steaks,roasts,and tenderloin and back straps.Is this a normal amount? Seems kind low.
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#3034106 - 11/15/12 08:41 AM
Re: meat yield
[Re: cecil30-30]
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htnseymour
8 Point
Registered: 09/26/11
Posts: 1186
Loc: sevier county Tn
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44-48% is what I have found traditionally without head or entrails and depending on where the shot was and how much meat was damaged
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#3034184 - 11/15/12 09:06 AM
Re: meat yield
[Re: htnseymour]
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Diehard Hunter
12 Point
Registered: 08/01/08
Posts: 5369
Loc: East Tennessee
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If you do not know the starting weight, you have no idea what percentage you got out of it.
There are so many factors that determine how much meat you get out of a deer. Among them are:
Beginning weight of the deer. A young deer will have a higher percentage of carcass weight in head hide and entrails than will and older more heavily muscled deer.
The sex of the deer will have an effect on muscling, which will have the same effect as age.
Where did you shoot it? The number one complaint I hear from people is: this processor sucks, I only got x amount of meat back. They fail to understand that when you shoot one through both shoulders, or if they look like Swiss cheese, then you lose a lot of meat. A good processor will cut out and throw away meat damaged by the shot.
Also, how closely do you trim your meat? Believe it or not, if you trim all the silver skin off, as you should, it will have a dramatic effect upon how much meat you get out of the deer. Many processors leave the silver skin on just so they don't hear the complaints about less meat. Then you cut it off and throw it away anyway. Go figure.
This sounds like a good research project for one of my students. There will be a lot of people surprised to realize just how little meat you get from a deer, and what factors can affect that.
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#3034190 - 11/15/12 09:07 AM
Re: meat yield
[Re: Diehard Hunter]
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BigD_625
10 Point
Registered: 09/30/09
Posts: 3001
Loc: Maury County, TN
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Enough to get full. LOL
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#3034225 - 11/15/12 09:23 AM
Re: meat yield
[Re: BigD_625]
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Poser
14 Point
Registered: 07/28/10
Posts: 8397
Loc: Tennessee
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If you aren't consistently getting 35%, you're doing something wrong. You should strive for 40-45%. If you use the heart, liver, tongue, debone the ribs and cook the bones down for stock, you can easily go over 50%, even over 60%. Caliber and shot placement will play a role as will your cooking methods. For example, if you are willing to do a lot of braising, you can get away without trimming a lot of silverskin as it will breakdown in the braising process. This can save you a fair amount of meat. On the other end of the spectrum, if you ground all or most of the deer, you can also get quite a bit of the meat (however, I personally hate to see beautiful cuts of rump and saddle roast get ground up). Braising meat is the perfect compromise for tastiness vs yield issues.
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#3034234 - 11/15/12 09:26 AM
Re: meat yield
[Re: BigD_625]
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thetoolman
6 Point
Registered: 08/23/05
Posts: 881
Loc: Charlotte, Tennessee
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Have to agree with Diehard Hunter, several different contributing factors. Trimming all the silver skin, bones, and fat really does cut down on final product. If I had to guess I would guess 40-45% is normal.
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"Vegetarian" old Indian word for Bad Hunter
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#3034362 - 11/15/12 10:18 AM
Re: meat yield
[Re: thetoolman]
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htnseymour
8 Point
Registered: 09/26/11
Posts: 1186
Loc: sevier county Tn
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Also on the backstrap, in case you didn't know, you can follow it all the way down the neck and get an extra 4-6 inches of it. Most people just stop at the shoulder, but it goes much further than that.
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#3034363 - 11/15/12 10:18 AM
Re: meat yield
[Re: thetoolman]
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BlackBelt
10 Point
Registered: 08/09/08
Posts: 2632
Loc: SouthWest TN
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I dont think you guys are adding in tail and hoof weights to your totals...
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#3034367 - 11/15/12 10:19 AM
Re: meat yield
[Re: thetoolman]
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cecil30-30
16 Point
Registered: 12/05/06
Posts: 13277
Loc: Morgan Co
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I de bone all the meat.I grind all the shoulder meat up,and then I seperate all the different muscle groups in the high quarters,and whats left I grind.
_________________________
The beauty of the second amendment is that it will not be needed until they try to take it." -Thomas Jefferson
Ban Liberals!!! Save America!!!!
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