How much weight do you normally get out of a mature buck when its finished at the butcher? Just got mine back and my girlfriend said it weighted in at around 45lbs, seems way light! Its possible she did not weight it right or something lol, Im away until Christmas eve so cant check her work.
I got 69lbs total out of my buck this year. My buck weighted 162lbs field dressed. You should get about 40 percent of the field dressed weight in meat.
We did all 3 of our bucks ourselves this year and they were all around 65 - 70 lbs of meat when done.
You will always get more meat doing it yourself since you can take more time getting every last morsel.
A lot really depends on who's doing the cutting as well. I tend to get less when I do it myself because I'm VERY picky about what goes in my burger. I trim all the fat and silver skin and end up with only red meat going into the burger so that eliminates a lot of it that a mass butcher will normally just throw in the grinder.
Geez, my buddy got back 95 pounds on his 6 point. Sounds like the processor is skimping you guys unless it was a small buck. EDIT: Of course deer weigh differently from state to state and that 95 lbs also includes additives to the sausage so you'd have to figure that part in.
Spear your buddy could have gotten his stuff mixed with pork or beef Sent from my iPhone using Tapatalk
Was a big bodied buck. 185lbs dressed. Not insane but a big deer. Idont know how to do it myself. Grew up a city boy lol. I tried once and know I wasted a lot. Also took me forever!! So rather take it. I like to support local business also so that gives me more reason to send it out. Just means Ill have to try another if that's the case. This is first time I went to him, last butcher I was using didn't trim any far/silver skin. And doesn't cut roasts or steaks out of quarters really, just cuts right through the bone (bone left in) so by the time I trip the fat and bone out theres just a bunch of tiny steaks. Was hoping this new guy would be better and probably is, but maybe trimmed to much haha
Yeah, if you only got 45lbs out if it you didn't get it all. Did you tear up a shoulder on the shot? That could account for a fair amount of loss. Other than that, you should have gotten 65lbs out of him at a minimum.
I don't think I really did. Even though it was a rifle buck I always aim back in the lungs to minimize meat loss. I know there was some jelly (not sure the real word for it haha) on the exit wound side, but I don't think it was a large amount of loss. Could be wrong though, I didn't look it over much honestly, and the taxidermist skinned him I didn't, so didn't pay much attention.
There could have been more internal damage then you realized. Once you pull the hide off it reveals a lot. For instance a lot of the deer around here have been coming in with a lot of fat built up. You cant eat that. There could have been damage from another hunter as well. I have seen a few deer with broad heads stuck in them that you never saw on the outside but once you pulled the hide off , black and nasty. It also depends on how much the butcher wants to nick pick. I have seen some that do nothing with the neck meat or the meat on the brisket or the ribs. Maybe its time to read up and try butchering again, or team up with some one to learn how to do it. Then you would now what to expect. Beefie
Well I shot a doe fawn this year and got 22 pounds of meat and that was a small deer. Im guessing 45 is a little light, thats why I always grind up my own deer
I'll usually get 30-35% butchering my own. I'm really picky about silver and tendons though. The last three deer I had were 90 lbs. or so dressed, and I yielded 30 lbs. of meat
Agree with the 65'ish pounds of meat. I would figure as follows, this is typical of what I get back. (2) 4 lb. Back straps..... 8 lbs. 1 lb. Tenderloins (inners)....... 9 lbs. (2) 4 lb. Tip roasts. ..... 17 lbs. 8-10 lbs. Round steaks..... 25 - 27 lbs. 30 - 35 lbs. Burger.......55 - 62 lbs. total processed weight. Numbers given would be a typical 150-160 lbs dressed depending on how thorough the processor was. A few things to consider, depending on processor of course Bad shots will yield less meat Deer processed near/during firearms season are rushed due to increased volume A lot of your busier processors will hire temp workers for deer season, they don't have the experience
