Hoyt03 Posted October 16, 2005 Report Share Posted October 16, 2005 an avg size deer is going to vary from diff parts of the country, thats a tough question Quote Link to comment Share on other sites More sharing options...
tedicast Posted October 16, 2005 Report Share Posted October 16, 2005 Re: Deboned meat It seems we get about 1/3 of the dressed weight, in deboned, packaged meat. We are very picky trimming out our meat though. Quote Link to comment Share on other sites More sharing options...
GobblerBuster618 Posted October 17, 2005 Report Share Posted October 17, 2005 Re: Deboned meat Sounds pretty close to me as well!! Quote Link to comment Share on other sites More sharing options...
Tominator Posted October 17, 2005 Report Share Posted October 17, 2005 Re: Deboned meat We get about 90# off a 135# dressed deer. Quote Link to comment Share on other sites More sharing options...
Guest Bob_D Posted October 17, 2005 Report Share Posted October 17, 2005 Re: Deboned meat [ QUOTE ] We get about 90# off a 135# dressed deer. [/ QUOTE ] 90# of deboned meat off a 135# deer????? Was that a typo? I'm in the same boat as Tedicast. I get about 1/3 of the field dressed weight after I do all the trimming. Quote Link to comment Share on other sites More sharing options...
brain Posted October 17, 2005 Report Share Posted October 17, 2005 Re: Deboned meat a third sounds good. Quote Link to comment Share on other sites More sharing options...
Guest lostiniowa Posted October 17, 2005 Report Share Posted October 17, 2005 Re: Deboned meat yeah about 1 third of good meat Quote Link to comment Share on other sites More sharing options...
VtBowhunter Posted October 17, 2005 Report Share Posted October 17, 2005 Re: Deboned meat 1/3 seems a bit low to me.........I know we can get between 1/2 and 2/3 of the wieght in meat.......it's all on how you process the meat and how much fat is on the deer. Quote Link to comment Share on other sites More sharing options...
muggs Posted October 17, 2005 Report Share Posted October 17, 2005 Re: Deboned meat I'm with the 1/2 to 2/3 group and this one. The guts and skeleton hardly account for much weight in IMO. I trim most of it off, even neck meat, and the meat inbetween the ribs. Quote Link to comment Share on other sites More sharing options...
Guest antlers21 Posted October 17, 2005 Report Share Posted October 17, 2005 Re: Deboned meat Here in minnesota if you shoot a 130# deer you get around 40 # of trim. Quote Link to comment Share on other sites More sharing options...
VTbowman Posted October 17, 2005 Report Share Posted October 17, 2005 Re: Deboned meat NO way can it be 2/3s, I can believe 1/2 and 1/3 seems low to me, but its what I see most... The skin alone can weight up to 15#, guts another 25 to 30#, not even sure what the skeliton weights but it has to be around 15 to 20 too. Let not forget blood weight. Who knows there... ot to be close to 5 or 6# Thats based on a 150# on the hoof deer. Here is a good read on this topic... http://www.butcher-packer.com/newsarticle.asp?id=24 Quote Link to comment Share on other sites More sharing options...
VTbowman Posted October 17, 2005 Report Share Posted October 17, 2005 Re: Deboned meat I found this too. Stop guessing your deer's weight. This useful chart will help you determine your deer's estimated live weight, field dressed weight and edible meat weight. Some things to remember: 1. Measure the animal just behind the front legs (girth) 2. Field dressed = body cavity cleaned out (no heart, lungs, ect..) 3. Weight is in pounds (lbs.) Chest/Girth (in.)/Live Wt./Field Dressed/Edible Meat 24 55 38 27 25 61 43 29 26 66 49 30 27 71 53 31 28 77 59 34 29 82 64 36 30 90 70 39 31 98 74 42 32 102 80 45 33 110 87 50 34 118 91 54 35 126 99 57 36 135 104 61 37 146 115 66 38 157 126 71 39 169 135 74 40 182 144 80 41 195 156 88 42 210 170 94 43 228 182 103 44 244 198 110 45 267 214 120 46 290 233 130 47 310 251 139 48 340 272 153 Mature whitetailed deer can be heavy, but much of their weight is distributed in non-meat areas. Here are some examples of how weight is distributed. Live weights are in parenthesis. HIDE FACTOR Fawn (100 pds) 6.7% Adult doe (140 pds) 7.9% Adult buck (160 pds) 8.7% Bucks over 160 pds 9.0% BONE FACTOR Fawn (100 pds) 13.8% Adult doe (140 pds) 13.0% Adult buck (160 pds) 12.4% Bucks over 160 pds 11.7% BLOOD FACTOR Fawn (100 pds) 6.0% Adult doe (140 pds) 5.0% Adult buck (160 pds) 5.0% Bucks over 160 pds 5.0% Using the above guide as an example, a 180 pd buck would have 16.2 pds of hide, 21.06 pds of bone and 9.0 pds of blood. Information provided by Pennsylvania State University, Department of Animal Science and the PennsylvaniaGame Commission. Quote Link to comment Share on other sites More sharing options...
tedicast Posted October 17, 2005 Report Share Posted October 17, 2005 Re: Deboned meat [ QUOTE ] NO way can it be 2/3s, I can believe 1/2 and 1/3 seems low to me, but its what I see most... The skin alone can weight up to 15#, guts another 25 to 30#, not even sure what the skeliton weights but it has to be around 15 to 20 too. Let not forget blood weight. Who knows there... ot to be close to 5 or 6# Thats based on a 150# on the hoof deer. Here is a good read on this topic... http://www.butcher-packer.com/newsarticle.asp?id=24 [/ QUOTE ] VT...my reply was 1/3 of dressed weight. It seems to work out really close to that on every deer we do. We did a 120 dressd deer last year, and we got 41 pounds of packaged , deboned, very clean meat from that deer. We trim a lot of silver skin, and fat from all our meat, even what is going to go through the grinder. We package everything in 1 pound packeages, except for the roasts, so it is easy to see what we got from each deer. That 41 pounds doesn't include the tenderloins, or the backstraps, they never make it to the packaging stage...lol Quote Link to comment Share on other sites More sharing options...
Guest Bob_D Posted October 17, 2005 Report Share Posted October 17, 2005 Re: Deboned meat This is from the link VTBowman posted above. Works out to be right on the money for me. Carcass weight = Field-dressed weight divided by 1.331 Ideal boneless venison weight = Carcass weight multiplied by .67 Realistic venison yield = Ideal boneless weight multiplied by .70 Quote Link to comment Share on other sites More sharing options...
VtBowhunter Posted October 17, 2005 Report Share Posted October 17, 2005 Re: Deboned meat Well, blood weight isn't a factor when I weigh my deer as they are already gutted and hosed out. Those stats are based on live weight when almost everyone I know uses dressed weight. My doe weighed just over 60 and yeilded 42 pounds of meat...........I see that as 2/3 of the weight being edible meat. Of course this doe had absolutely zero visible fat on her. I've found charts like that to be worthless since all deer are different......they seem to use more generalizations then anything. Quote Link to comment Share on other sites More sharing options...
VTbowman Posted October 18, 2005 Report Share Posted October 18, 2005 Re: Deboned meat Looks like it would be worth having Josh process my deer if he can get so much meat out of one. LOL Hey bro keep an eye out for a 125# FedEX package...!!!! Quote Link to comment Share on other sites More sharing options...
Tominator Posted October 18, 2005 Report Share Posted October 18, 2005 Re: Deboned meat [ QUOTE ] [ QUOTE ] We get about 90# off a 135# dressed deer. [/ QUOTE ] 90# of deboned meat off a 135# deer????? Was that a typo? I'm in the same boat as Tedicast. I get about 1/3 of the field dressed weight after I do all the trimming. [/ QUOTE ] Nope. Actually, I just put that on a calculator. Comes up to .666666666. How's that? Now, I will say, getting that percentage is a lot of work, and we don't do that all the time. I have one buddy that will pick and cut, and trim for hours, then I have another buddy that basically only takes the big, easy cuts. A lot depends on weather, and time of day. The butcher that I use from time to time gets the 67% percentage--the way I know that is because he weighs your deer on a certified scale right in front of you, and then weighs the boxes he gives you when you pick up your meat. Yep, about 67% if you work at it. Quote Link to comment Share on other sites More sharing options...
colescott1 Posted October 18, 2005 Report Share Posted October 18, 2005 Re: Deboned meat Im in the 1/3rd area...very picky on triming the fat and silverskin off. Quote Link to comment Share on other sites More sharing options...
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