What percent of live weight do you expect to get back in meat?

[GeauxLSU]

For the sake of this exercise, assume it is a good single shot not wasting any measurable meat.

 

[GeauxLSU]

I always thought at least 50%. I believe you should have got more than 30% back with a mature buck. Something’s not right, but did you get that 165# gutted?

Yes 165# LIVE weight. They gut it for $7. They can have it all day long for that. I watch them do it. They do it in less than one minute, literally.

 

[medium187mph]

You WEIGHED it and got 65# of meat off of a 'small' doe?!?

She was a smaller adult and I chose her over the other 3 based on position on the crosshairs.

I didn’t weigh her prior to processing but I absolutely did weigh the finished meat on my bathroom scale prior to freezing.

she wasn’t all that heavy to drag after gutting but the young buck I took... I nearly passed out trying to load him up!

 

[benjamin]

Most does only average 65-75 lbs field dressed, all I can say, maybe you like fur and bones and head soup

 

[bowhtr1]

Yes 165# LIVE weight. They gut it for $7. They can have it all day long for that. I watch them do it. They do it in less than one minute, literally.

Where? 7 bucks. I use to be able to get that done in Husser.

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[GeauxLSU]

Where? 7 bucks. I use to be able to get that done in Husser.

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Dorminey's (NE Ga).

 

[rtross]

Like a lot of others, in for the answers.

But this is directed specifically at GeauxLSU :
In my experience, you LSU boys tend to overestimate everything....
Or so the LSU women say.

 

[GeauxLSU]

And for the record, if you google this topic, you get estimates ALL OVER the place. You will also realize people are really bad at math.

 

[kc30121]

I called the meat market in Cartersville just now cause I’m curious as well and the butcher there said a good rule of thumb is roughly 35% unless fat is added of course.

 

[GeauxLSU]

I called the meat market in Cartersville just now cause I’m curious as well and the butcher there said a good rule of thumb is roughly 35% unless fat is added of course.

For beef or deer? I think beef is substantially higher?