Average Processing Weights and Goal for Meat

[Deck78]

So this year the wife and I are keeping better records of our butchering and as the killing has finally begun around my parts I wanted to know what your average is on processing amounts.

I think I usually manage about 30-40# of meat per doe (boned out) and depending upon size of buck it ranges upward. Since I never kept good records in the past it is my goal do so this year. Then I can match records against our goals below to see how we do. I suspect I will need a minimum of about 8-10 deer this year.

We are shooting for the following:

Ground - 100#
Backstraps - 30#
Stew - 50#
Hams/Roasts - 50#
Misc - 40#
gallons of stock - ? we put away so much stock I almost need a separate freezer so not sure how much we will try and make this year from deer

I am trying to worry less about removing fat and silverskin and learning to cook it away vs processing it away and therefore losing valuable meat as a byproduct.

I know we have covered all this in the past but as all my processing equipment is now residing full time on the counter in the kitchen it has got me to thinking.....

 

[Deck78]

If and when you and the wife decide to have kids you'll have to change that line of thinking in the early years. There are weeks when we dominate the food prep and cooking schedule for the week and other weeks where we are struggling to achieve the basics. In order to streamline the operation we take the risk for a little freezerburn by pre prepping everything and vac sealing. we usually come out ok with little issues though I do have to say I like the idea of just have bulk meat ready to worked into finer cuts....a Kid and a pile of farm chores leave little time for freedom