Curious, how many pounds of meat do you guys normally get on your doe ,then average buck, legs, loins, shoulders.
Lol...40ish what fix? IE I got 6#'s for both loins. One leg 9#'s the other 8 1/2#'s. That's not being picky, not taking any lower leg meat, other than for the cat. Yes she's still with us we have some more good warm weather ahead and shes eating like crazy again . I gave her a # of diced deer and the little thing devoured it today. I don't weigh her meat as to what I get,its concidered trimmings.
Usually 35 lbs on a doe. Majority of it I grind. If i can get some nice size roasts I will leave them out of the ground pile. Bucks i usually get around 45 to 55 lbs out of them. I've been processing my own game since I was sixteen. Usually take about From start to freezer 6 hours to completely process. Loins i'll get around 5-10 lbs. Problem is trying to hide them from everyone they always seem to go first!
Wow.....either we are a lot more diligent with our butchering or our deer are a lot bigger than I thought. 60+ lbs for a doe 70+ lbs for a buck Those are rock solid avgs for our mature deer. Last 3 bucks I’ve killed produced 80–80–83lbs. All hand butchered and weighed by us.
Man.. I must have gotten someone else's meat if the rule of third holds.. Just kidding I had the butcher cut loin chops for me this year. Got some added bone weight plus 10 pounds of pork added to the burger and breakfast sausage. Ended up with around 110 lbs of meat off my buck. Butt--- normally it is about 50 off a good doe and 75-80 off a decent buck.
I trim the crap out of all venison I put in the freezer I try to get all fat out and silverskin. I usually just keep the loins and the backstrap up the neck. Did not weigh that but I did have 30 pounds of "scrap" to be made into sticks and dogs.
Normally, a good sized doe will yield 40-50 lbs of meat. That is backstraps, intact rib cage if not bloodshot, brisket, all four legs, inner loins, shanks, and neck. I try to get the bones as clean as possible. I probably got closer to 40 lbs off the doe I killed on Sunday. I shot her through both shoulders with a .270 to drop her on the spot. Ruined most of the upper part of both front shoulders, but I was not in a position to risk a long track job.
I ran across this chart created by Penn State University and PA Game Commission. All weights are pounds. I think the differences we're seeing are not how much trim is left on the meat vs. removed and discarded, but rather the size of the deer in your region. Obviously whitetails are bigger in NE and Canada compared to the South. Could age be a big factor too? Does older = heavier? Notice how the edible meat really blows up at the bottom of the chart. I'm in PA and just got 59 lbs. of meat from a buck I estimated at 2.5 years old. I thought he was big for his age. Clean shot through the spine in the neck (rifle), so I lost very little meat.
