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Old 10-10-2017, 02:10 PM   #1
Jackbdwyer
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Default Deer meat numbers

Having shot only does (relatively small ones at that) I haven't ever experienced a big score of meat. Coupled with butchering and processing the meat at home from my first 3 deer I ended up with just a few meals per deer that I shared with my 2 roommates.

I shot a doe last weekend that is the biggest deer I've shot to date and i butchered it myself (skinned, quartered, deboned). I kept the back straps but I took the rest to a wild game processor to be ground into burger. It came out to be 34 pounds of meat without the straps. How much meat do you come away with from each deer? I forgot to get a look at her teeth to try and guess an age or weigh her before processing but I'm in pretty good shape and I had a very hard time dragging her back to the truck.


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Old 10-10-2017, 02:12 PM   #2
dhillis
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Im not sure, but if you did everything you say you did, you paid the butcher to do the easiest part of all the processing. If just making burger, a grinder is a great investment.
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Old 10-10-2017, 02:14 PM   #3
BW96
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I do it all myself, 25-38lbs, 38 being the most. I do not add any fat to my ground meat, I just put a slash of olive oil in the pan.

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Old 10-10-2017, 02:16 PM   #4
mzurovec
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I shot a doe on opening weekend that dressed 68lbs. I got about 27 pounds of meat off of her.
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Old 10-10-2017, 02:16 PM   #5
crawdaddct
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I grind up my own deer, everything but blackstrap and tenderloins. 25-35 lbs. sounds about right. I mostly make sausage and always mix mine with pork or brisket. So comes out with more.

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Old 10-10-2017, 02:19 PM   #6
..Ambush..
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On average I would say 30-50lb of meat depending on the size of the animal.. I shot my biggest buck to date last season that was over 200 pounds live weight. Ended up getting 62 lb of deboned meat off of him..

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Old 10-10-2017, 02:25 PM   #7
E.TX.BOWHUNTER
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I have 20% brisket cap ground into my burger. I don't have the whole animal ground into burger. I usually do 50% burger, 25% pan, 25% link. I keep straps and tenders. Does cost me about $150-$175 bucks about $210-$230 with only field dressing. It is cheaper to skin and quarter. I think I get around 30-40 lbs of ground meat.
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Old 10-10-2017, 02:26 PM   #8
Patton
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I would say 30%-40% of live weight would be a safe assumption. If you just want burger, invest in a grinder and do it yourself. If you want to increase your yield- take the neck meat, flank, rib meat, etc. to throw in the grinder as well.
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Old 10-10-2017, 02:31 PM   #9
Larry
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Quote:
Originally Posted by dhillis View Post
Im not sure, but if you did everything you say you did, you paid the butcher to do the easiest part of all the processing. If just making burger, a grinder is a great investment.
This! We always have processor processed and home processed venison in our freezers. My favorite to cook with is the home processed hamburger ground. I'm very particular with my processing, and my goal each season is to end with a couple of deer from a processor and a couple that I do at home.

I don't add fat to my own that I process at home. I do some on one pass through the grinder for course ground chili meat. I'll then do some on a second pass on a smaller diameter grinder plate for hamburger ground. That hamburger ground is some of the absolute best taco/burrito meat on the planet. The extra fine ground gets really small when you brown it and it soaks up seasoning like nobody's business.

So, I'd highly suggest an investment in a grinder. Start small and work your way up as you feel you need to in the future. No reason to break the bank when you're starting out on the biggest, baddest grinder they make.
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Old 10-10-2017, 02:33 PM   #10
EliteZ28Bow
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Taking the neck meat and adding 10% pork/brisket will increase the yield.
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Old 10-10-2017, 02:42 PM   #11
Rwc
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I am not sure I have ever weighed all the meat in all the years that we process off each deer / hog, but I will next time and post back the exact weight of animal field dressed, then the exact amount of meet processed.
We process all our on deer and hogs. We have a grinder, stuffer, jerky shoot and tenderizer. You pay for the grinder and accessories investments after your 5th deer that you would have normally took to the processor and get a normal / basic process.
Great question though.

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Old 10-10-2017, 02:48 PM   #12
ACCURACYINC
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Side note on dragging deer through the brush:

Get a ski rope and cut it to about 6' long or so. Tie a good carabiner to the end of it. Wrap it around the deer's neck or back legs and clip the carabiner back to the rope. Makes dragging MUCH easier.
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Old 10-10-2017, 02:56 PM   #13
BW96
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Well I said 38 being the most, I pack in about 1.3 pounds in my ground meat bags. So there's a margin of error and I also don't weigh exactly so I just assume. I processed my girlfriends spike last night and ended up with 19 (1.3lbs ish) bags of ground and i also saved about a 3 or 4 lb roast along with probably 8-10 pounds between the back straps. So maybe my numbers from my previous post were way off as this was a first year spike (her first with a bow). My assumption of 38 being the most is probably closer to 45 or more. I'll try to remember to weigh the meat next time.

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Old 10-10-2017, 03:01 PM   #14
BURTONboy
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I dont ever weigh it either, but a good size doe from the opener yielded 15 - 1.5lb packs of straight venison burger and the backstraps and tenderloins were kept whole and separate.

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Old 10-10-2017, 03:16 PM   #15
mhunter6
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I love ground venison in all forms but man yall are grinding a ton of great cuts from the hind quarters in my opinion. That being said I believe the deboned meat is somewhere around 30-40% of live weight, could be more if trim and rib meat along with heart and liver are retained.
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Old 10-10-2017, 03:18 PM   #16
BW96
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Quote:
Originally Posted by mhunter6 View Post
I love ground venison in all forms but man yall are grinding a ton of great cuts from the hind quarters in my opinion. That being said I believe the deboned meat is somewhere around 30-40% of live weight, could be more if trim and rib meat along with heart and liver are retained.
I agree completely and used to not till my girlfriends jaw has a TMJ issue and can't chew as good as she used to. So ground meat it is.

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Old 10-10-2017, 04:20 PM   #17
mhunter6
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Quote:
Originally Posted by BW96 View Post
I agree completely and used to not till my girlfriends jaw has a TMJ issue and can't chew as good as she used to. So ground meat it is.

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Yeah, it's also so easy to thaw ground meat and make 1000 different things opposed to roasts or steaks being very specific meals.


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Old 10-10-2017, 04:25 PM   #18
EliteZ28Bow
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[quote=mhunter6;12808030]Yeah, it's also so easy to thaw ground meat and make 1000 different things opposed to roasts or steaks being very specific meals.



this is why we make all ground we can. Love me some sketti.
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Old 10-10-2017, 04:31 PM   #19
BURTONboy
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Quote:
Originally Posted by mhunter6 View Post
I love ground venison in all forms but man yall are grinding a ton of great cuts from the hind quarters in my opinion. That being said I believe the deboned meat is somewhere around 30-40% of live weight, could be more if trim and rib meat along with heart and liver are retained.
You are correct. When I get my ground meat for the year just about done, I keep probably 2/3 of each hind quarter for steaks, jerky, etc.

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Old 10-10-2017, 11:57 PM   #20
Jackbdwyer
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I tried grinding some venison from one of my deer a few years ago with an electric grinder my girlfriend had and it was a disaster. The grinder was way outmatched and I made a huge mess of the house. I've been turned off to it ever since. With a better grinder I'm sure I could handle it but I still don't have a space I can use to do it. Thanks for the input everyone.


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Old 10-17-2017, 11:56 AM   #21
jimmyjams4110
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Homemade grinders don't like silver skin. I grind the leanest 33% into ground, cut stew meat and roasts out of the more tendon and fat rich pieces with the 2nd third, and last third is steaks. Once you get a system it really is fun and rewarding packing your own animal, I even have my 3 yr old twins vacuum sealing it for me now. Last buck yielded 45lbs of processed meat, 28 dinners.
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Old 10-17-2017, 01:22 PM   #22
Double-O-Dave
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Years ago I had read that you could expect approx. 1/3 of the animal's weight as usable meat (cleaned, skinned, deboned). I've found this to be a pretty accurate estimate in real life. I'm real picky about how I trim up my wild game. I've seen a lot of guys that will put what I put in the scrap pile (to feed to the dogs) in with the rest of the meat for grinding. We usually add about 20-25% fat in the form of bacon to our ground venison for burgers. Ground feral pork gets no added fat, you just have to watch it closely while browning it in a pan. We don't grind a lot of venison preferring steaks and roasts over ground meat.

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Old 10-17-2017, 01:42 PM   #23
Gclyde28
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I started processing my own deer a couple years ago. Got a grinder from Cabelas and a folding table and went to work. Been my favorite purchase that’s hunting related since I got it. Last year I started to separate the different roasts and keep them as the whole muscle. They are perfect for pot roast or you can cut into steak when ready to use. Also kept the hocks and slow cooked them in a crock pot to make “barbacoa” tacos, they’re unbelievable. I keep the neck roasts and also take all the rib meat. Here’s a picture of the last deer skeleton when I got done with it. There’s plenty of scrap to turn into burger and chili meat but those large roasts are awesome! Started to get way more meat than I used to when I started to do things myself.



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Old 10-17-2017, 01:50 PM   #24
Patton
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Surely you kept the shanks and did not eat the **** covered hocks?
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Old 10-17-2017, 02:34 PM   #25
Gclyde28
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Surely you kept the shanks and did not eat the **** covered hocks?
Hahaha oops. Yes you are correct.
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Old 10-17-2017, 02:54 PM   #26
Patton
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Hahaha oops. Yes you are correct.
With a bone pile like that, I wasn't sure! Been wanting try osso buco with the shanks
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Old 10-31-2017, 08:32 PM   #27
BW96
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I shot a buck last weekend. Did not weigh him but yielded roughly 58 pounds of meat! Processed meat. That's insane to me. He was definitely fully mature and if say close to 200 lbs live weight. The picture doesn't show how big he really is (body wise) the second picture is just neck meat

Edit: I don't mix in any fat or other meat.

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Last edited by BW96; 10-31-2017 at 08:55 PM..
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Old 10-31-2017, 08:53 PM   #28
cva34
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Most # i seen are right in Balll Park..Brisket is a good add in but expensive..Bacon ends and pieces are great if yoe get them at a good price ...What I done recently is use Pork Loin and if you hurry there a $1.00 a at HEB a pound ..That keeps the price of ground meat and chiie meat reasonable
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Old 11-01-2017, 12:52 AM   #29
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Time well spent
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