How much meat do you get from an average doe?

I got my first doe a couple days ago (first deer ever for that matter!) and just picked her up from the butcher. I ended up with 67 pounds of meat. I wasn't expecting so much from just one deer! What would you say is the average amount for a doe?

Ben

 

That seems high to me, though I have never weighed any of my deer. I suspect I get somewhere around 50#

One thought, how much did you have ground in to burger? Do they add fat to the burger?

 

I've shot some bucks and barely gotten that much meat and I'm in Iowa. We have fat deer.

Doe- 47-55lbs
Buck- 55-70lbs

These would be close to my averages. I don't weight every time.

 

I specifically asked that, and no there is no fat added at all. There are some ribs sections...so the bones add some weight I guess.

 

Depends on how big the doe is but yea I have shot does dressed out over 200lbs and go a ton of meat.

 

Usually somewhere between 25-30 percent of actual body weight. Some butchers strip the flank meat and grind it into burger which adds weight. Some toss it. Also the neck adds weight and is some of the best meat but it gets wasted a lot too. Shot placement also affects the total weight. Bone in roasts also add weight.

 

A 200 pound doe on the hoof is almost unheard of. A dressed 200 pound doe is something most people will never see.

 

Ditto... that would be one huge doe. This is a 125ish

 

My doe last month was probably 100+ lbs on the hoof and maybe 90 dressed out. I figured I got about 35-40lbs back.

 

since I butcher myself I usually get 40-50% of the dressed weight ..... everything is deboned

 

That's probably very close to accurate.

I use a local processor to have mine done and they conducted a neat study four years back. They found that on average (bucks and does) their "hanging" weight (skinned, gutted, and head off) was 35-40% of their living hoof weights. When the meat was deboned another 15-20% of the hanging weight was lost. The guy who butchers each deer noted higher percentage losses in meat deboned from mature bucks given their heavier bone structure and that most mature bucks processed came in when they were run down from the rut or post rut. I thought that was a neat correlation.

 

I get about 50 lbs on average.

 

Another thing to think about and someone may have mentioned this is that a lot of butchers add some pork or hamburger to your venison to help with the "wild" taste. Anywhere around 5-20% could be added.


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the 130 lb doe i shot this past year i got about 40-45 lbs of meat from her

 

We got about 40 lbs of meat from my 90 lbs (dressed) doe last year.

 

I am about the same. I butcher myself and get out as much as possible without being ridiculously picky.

 

I find it's around 1/3 live weight. 1/3 of it is organs when gutted and another 1/3 is skin and bones.
You can get higher if you process yourself and take every bit you can. If you grind a lot and add to it than you will increase the amount because your adding fat and/or meat to it