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How many lbs of meat do you get off a deer?
Posted on 1/6/25 at 8:54 am
Posted on 1/6/25 at 8:54 am
For those that debone and/or grind their own, how many lbs of meat do you typically get off of your average deer? Obviously the answer would vary if we're talking yearling vs. mature buck, but say a mature doe that weighs 125# undressed for this question.
12
Posted on 1/6/25 at 8:55 am to MurkDiver
40-45 all in?
Posted on 1/6/25 at 8:57 am to MurkDiver
You’re trying to figure out if the butcher screwed you huh?
Posted on 1/6/25 at 9:04 am to MurkDiver
I usually get around 35% of the live weight of the deer. So I'd get around 44 lbs off a 125 lb doe.
Posted on 1/6/25 at 9:05 am to MurkDiver
Dropped off a deer on Christmas Eve, 42lbs.
**Without backstrap and tenderloins
**Without backstrap and tenderloins
This post was edited on 1/6/25 at 9:07 am
Posted on 1/6/25 at 9:30 am to Loup
quote:
35% of the live weight of the deer
Similar experience as well. My son killed 2 deer this year. 114 lbs. live weight doe yielded 40 lbs. of edible meat - 35%. 163 lbs. 3.5 yr old buck yielded 62 lbs. of meat including the neck roast and boneless shanks - 38%. We process our own meat and remove all sinew, silver skin, cartilage, fat, bones, etc... I don't keep the rib cage meat as it's a PIA in my opinion. I'll cold smoke some Cajun and fresh green sausage in the next few days.
Posted on 1/6/25 at 9:44 am to MurkDiver
My cousin owned a processing shop for years. He always told me to expect 35-40% of the live weight, depending on the specific animal. Looks like right in line with the other posters in this thread.
Posted on 1/6/25 at 9:46 am to MurkDiver
roughly a 1/3 of the hanging weight
Posted on 1/6/25 at 11:02 am to CHEDBALLZ
I’m glad to know I’m not the only OCD person around.I do the same as posters on here.
Weigh my deer with the guts since I hunt on my own property.Total all my packages of meat then calculate meat yield.
My friends think I’m nuts.
I also write each package in a spiral notebook,what it is and weight of the package.Number the package and scratch it off when we take it off.
Makes it easy to plan meals and know what I have left without having to dig through the freezer.
It takes a little more time upfront but saves time when planning meals.
Weigh my deer with the guts since I hunt on my own property.Total all my packages of meat then calculate meat yield.
My friends think I’m nuts.
I also write each package in a spiral notebook,what it is and weight of the package.Number the package and scratch it off when we take it off.
Makes it easy to plan meals and know what I have left without having to dig through the freezer.
It takes a little more time upfront but saves time when planning meals.
Posted on 1/6/25 at 11:20 am to MurkDiver
I believe the most of got off of one was a 213 pound buck last year had 72 pounds including backstraps. Now I do debone between all the ribs also but how much damage you have from blood clotting does impact the total but somewhere around a third seems right on a deer that has been shot with a clean pass through on ribs.
Posted on 1/6/25 at 11:37 am to Got Blaze
quote:
We process our own meat and remove all sinew, silver skin, cartilage, fat, bones, etc.
Did this yesterday for the first time ever, and though it took longer than expected due to inexperience, I'm much happier with the result versus taking it to a processor.
Posted on 1/6/25 at 12:15 pm to MurkDiver
It usually comes in at 33% or one third as others have said, 125lbs = 41 to 42lbs.
Posted on 1/6/25 at 12:35 pm to Got Blaze
quote:
We process our own meat and remove all sinew, silver skin, cartilage, fat, bones, etc... I don't keep the rib cage meat as it's a PIA in my opinion.
Same here.
Average around 35% give or take on the animal, too.
Posted on 1/6/25 at 1:17 pm to MurkDiver
It's always gonna be 32-35% depending on your butcher skills
Posted on 1/6/25 at 1:43 pm to MurkDiver
quote:
doe that weighs 125# undressed for this question.
I believe I got 28 pounds of meat, plus the weight of the backstraps and tenderloins.
Posted on 1/6/25 at 3:46 pm to MurkDiver
quote:
For those that debone and/or grind their own, how many lbs of meat do you typically get off of your average deer?
Also depends on how much meat you leave - I only take the hind quarters, front shoulders, neck, backstraps and tenderloins; that leaves a lot of flank meat and ribs but in my experience it's not even suitable for grind meat because of the inter-muscular fat. I count on roughly 1/3 of the hanging weight going into the freezer, which seems to be consistent with what others are saying.
Posted on 1/6/25 at 8:02 pm to LSUA 75
quote:
I also write each package in a spiral notebook,what it is and weight of the package.Number the package and scratch it off when we take it off
I do this too.
Thanks for reassuring me that I’m not the next Jeffrey Dahmer
Posted on 1/6/25 at 8:06 pm to Stitches
quote:
Did this yesterday for the first time ever, and though it took longer than expected due to inexperience, I'm much happier with the result versus taking it to a processor.
My grandfather used to do it for the whole family when I was growing up/early adulthood. After he passed we just took the lazy route and starting taking them to the processor. Last year I finally got sick of spending 200 bucks and leaving pissed and started actually using what he taught me. Come to find out it’s a, backbreaking tiresome process that I actually kind of enjoy, no one else will ever touch one of my deer again.
Posted on 1/6/25 at 8:57 pm to CottonWasKing
I'm going to invest in a tall stainless table for processing. Hunching over the kitchen counter killed my back.
The kitchenaid grinder worked alright as long as the meat was in thin strips, but the second grind took forever with the smaller plate. I'll get a proper grinder eventually to speed things up.
The kitchenaid grinder worked alright as long as the meat was in thin strips, but the second grind took forever with the smaller plate. I'll get a proper grinder eventually to speed things up.
Posted on 1/6/25 at 9:11 pm to Stitches
Get yourself an LEM #8
They are well worth the price.
They are well worth the price.
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