How much meat should I have gotten back from the processor?

I'm not doubting that a 250lb whitetail has more meat than a 170lb'er. You're the one that stated that you do not understand how little meat i get off of a 170lb buck. I take as much meat as i can other than the ribs. The scale I'm using is accurate. I'm still confused as to where you're getting "35lbs of hamburger from it , not including the rear hams , front shoulders".

 

One of my brother gets his done in Gaston county, NC. Standar is $65.00 and his last one had snack sticks done and cost him $75 or $80.

 

just got mine back from my butcher today.got 105lbs of meat of this guy

 

One guy I've taken deer to charges $40...that's bringing them to him quartered in coolers. Another charges $50 and this guy was $55. None of them vacuum seal. Sounds like you're getting a deal, Aaron.

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Sounds like you got hosed or didn't get all the meat back. You're missing at least half I would think. For a deer the size of yours I would expect this at minimum.

22lbs burger
7lbs straps
1lb inner loins
6lbs round steaks
2 4lb tip roasts or tip steaks

In now way should you receive equal amounts of steaks and burger. Burger should be by far the most meat received in a standard processing. I'm wondering what happened to the two sirloin tip roasts?

As far as prices go, the place I take mine too because I'm lazy charges $90 a fawn, 120 doe and 130 buck. Ridiculous but I'm the fool who pays it. But I get my own meat back(except sausage) and t is dated/labeled vacuum packed and frozen.

 

The reason I didn't get any roast back is because I told him I did not want any. We don't eat many roasts. Instead, he was supposed to cut more steaks and make more burger.

Id like to see a carcass when this guy is done trimming all the meat off. I'm going to get half my money back today. Maybe ill snoop around a bit.

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Usually, you get about 45% of the field dressed weight back in edible meat. You should have gotten more back, like 35 to 40 lbs.

 

Yeah, that's what I do. Not a big roast eater so I get back round steaks and tip steaks. I'll have to look at the break down when over home, see how much I got back from the buck I killed early this month. It was a bigger deer but proportions should be the same.

 

Being that the majority of the wieght in meat comes from the hind quarters and that one of your deers quarters had a huge hole in it that possible had stomach juices leeking into it, I am not very suprised you only got back what you did. Maybe you should have recieved a littlew more in back straps. I wouldnt be too upset had you butchered this deer yourself you may have tossed the intire quarter that had **** oozing out of it.

 

1/3 of dressed weight is the rule of thub i go by. I have a very close freind who owns a processing business and he goes by the same rule and it comes out almost perfect. If that is an 80lb deer then you should have gotten back about 25-30lbs. NOW mind you there would have been a lot of waste atleast 4-6lbs worth maybe in that hind quarter. I dont think you are too far off from where you should be. maybe the deer only weighed 70lbs? then you would be pretty close. Call the guy back and chat wioth hhim about your concerns. Im sure if he is a reasonable guy then the two of you should be able to work something out or he could offer you an explanation?

 

Wow - its expensive here. The cheapest around starts at $125. $20 more for skinning and sausage @ $2 LB. We usually bring the first one in and do the rest ourselves. Still learning how to butcher well but we get the job done. One thing I can't seem to get done properly is storage. The meat from the processor stays good for over a year (he actually guaranties it for 1 year) in the buther paper. Everytime we do it the meat gets freezer burn fast. I can't get the food sealer to work properly. Maybe we need a better one.

 

without a doubt, you got shorted, he is filling his freezer, or he is not very good at processing deer. go back to your old guy or do it yourself.

 

I really weigh my own deer so here is what I get from a average doe

field dressed 105lbs

22-24 lbs of burger ( I make front shoulders and quadriceps into burger)
5.5 lbs of backstrap
1lb of inner loins
2- 2lb roast
2- 1.5ld roast
6-8lbs of meat for summer sausage
2- 10oz packages of backstrap trimmings for steak sandwiches
2- 1lb packages of stew/stir fry trimmings

So I get about 40-50lbs from a 105 lb field dressed doe

Most meat I've gotten was 99lbs out of a 198lb field dressed buck, most of that extra weight was for burger from his huge neck where a doe has very little neck meat

 

Well I shot a pretty small doe last year and I think hanging weight(without guts, head, or skin) she weighed 45 lbs. I got about 30 lbs of meat back. I don't think you got "screwed," I just think he left meat out and there wasn't as much meat as you think.

 

I usually consider a doe around 40 lbs - just an approximate.... 20lbs seems way low. Only other question I would have is if there was a problem with some of it? For example - I see some blood in the pic back by the hindquarters... If he had to do a bunch of trimming from the hams area - that would knock your poundage of meat down really fast....

 

I just de-boned a doe that field dressed at 94lbs. The only meat I didn't cut off was the rib meat. I have 28lbs of total meat that still needs to be cleaned up. According to some of the numbers on here, I must be missing meat somewhere?

 

Huh, I always feel bad that I come up with what seems like so little meat after trimming all the silver skin off. But I usually only lose about 1/16th to an 1/8th of an inch of meat from under the silver skin. That being said, I think I got more meat off my button buck than you did your doe and I didn't trim the ribs either.

 

YOur not too far off, do you trim the ribs and neck ? Thats where I getr a lot of my summer sausage meat, also do you use the flanks ?

I'd say with a 94lb deer I'd get about 30-35lbs of meat

 

Did that thing have any bones ? LOL, 45lb dressed deer should probably have about 15lb-20lbs tops.

 

Well...the responses seem to be mixed. I went and had a talk with the guy Saturday and he gave me $25 of my money back. On one hand, I do feel shorted and the other I wonder if I shorted him.

He did tell me (again) that he does not cut out the rib meat and I also learned he does not touch the neck. The neck meat is thrown out unless the customer specifically asks for it to be used. I assumed all processors used the neck meat...how was I to know he didn't??? He could not explain why I only had 2.75 lbs of backstrap. Also, I saw a couple of carcasses that were left to be thrown out. The hind legs appeared to still be attached and what I consider big "hunks" of meat were still on the carcass. I realize the guy is in the business to make money and can not nit pick but I felt like a lot was unneeded waste.

I wished him luck with his business and will be taking mine elsewhere.