I took in 4 quarters, the back strap and neck meat of a 180# (on the hoof) buck I killed a couple weeks ago and got 60# back. 20# pan sausage and the rest hamburger.
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Deer processing yield??!
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Originally posted by R.W.T View PostAbout 90 pounds dressed ? Seem correct to me. About 1/3 is Hyde, 1/3 bones and 1/3 of the total weight is meat
Regards,
Dave
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This isn't a deer, it was a pig but it kinda gives you an idea of yield.
This the weight of the pig before I started processing.
This is after I gutted him.
And this is after I skinned him and removed the head and feet. He still had the bones because I was going to put him on the smoker whole.
Quite a difference.
Now just imagine if I had deboned him.
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But that does seem about right to me. He may have a little more than a pound in each pack. I usually do roughly 1.25# in my hamburger packs, no fat added.
Edit: I'm an idiot, you weighed it. Carry on..
Sent from my SAMSUNG-SM-G891A using TapatalkLast edited by BW96; 12-07-2017, 10:41 AM.
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I think what you got back was pretty spot on.
I will also say that if the norm for you is what you did with this deer (just basically the meat, no sausage, jerky, etc) then spend a couple hundred bucks on some basic equipment and do it yourself in a matter of a couple hours. Then you know for sure who the meat belongs to.
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