New Year's Weekend "chores" & Question

[Old Ironsights]

While ScottT was holed up readin Tha Book, I was finishing out my deer processing - and now must present a Question:

I processed 3 deer averaging about 130lbs each.

I did my final tally and have:

42.5 lbs sliced jerkey meat
40.0 lbs trimmed grinding meat (for meat sticks)
27.0 lbs grill meat
16.0 lbs already made into ground-meat logs (no additives).

for a total of 125.5 lbs of edible meat... about a 1/3 ratio of Dressed Weight to Edible Meat.

Does that sound right?

[Hobie]

After trimming all the fat, yeah.

[nemhed]

That sounds right if it's all been boned. The ratio of live weight to processed weight on a cow is about 2:1.

[cnjarvis]

Check out this site:http://www.askthemeatman.com/estimate_deer_weight.htm

Just plug in your numbers and see what comes out.

[Old Ironsights]

Check out this site:http://www.askthemeatman.com/estimate_deer_weight.htm

Just plug in your numbers and see what comes out.

Now, I know I lost an entire front quarter, but still... even though they are Butchers, I'm having a hard time figuring out how they are getting 1/3 more meat than I am...

[nemhed]

It does say if the meat is completely boned out the usable meat is 50-60% of the hanging weight, which reduces your total more than the formula.

[jengel]

I get about the same results as you. I grind 90% of my meat into burger, the rest is backstrap steaks and a roast or two.

[Old Ironsights]

It does say if the meat is completely boned out the usable meat is 50-60% of the hanging weight, which reduces your total more than the formula.

Ok, that makes more sense. I just didn't scroll down far enough.

That number comes out much closer.

[Pete44ru]

I've found, over the years, on field-dressed deer:

1/3 weight = hide
1/3 weight = bone
1/3 weight = meat

[mescalero1]

I remember being amazed at how much a hide weighed, every time I did it