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Post by Woody Williams on Nov 5, 2014 19:21:35 GMT -5
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Post by huntin4ever on Nov 5, 2014 23:39:37 GMT -5
This seems to be very close to what I yield after processing deer myself... Good article!
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Post by river55 on Nov 6, 2014 9:53:56 GMT -5
Thank you for posting this. Good information to have.
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Post by deadeer on Nov 6, 2014 12:04:25 GMT -5
I have had butchers tell us 40-50%. Guys I work with claim 50-60%. If that were true, I would not want to see what is in the burger!!! I have been butchering my own for at least 13yrs now. Definitely more towards 25-30% for me, as I clean every spec of meat and never worry about what we are eating.
Jay
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Post by HuntMeister on Nov 6, 2014 12:17:17 GMT -5
I have had butchers tell us 40-50%. Guys I work with claim 50-60%. If that were true, I would not want to see what is in the burger!!! I have been butchering my own for at least 13yrs now. Definitely more towards 25-30% for me, as I clean every spec of meat and never worry about what we are eating. Jay  |
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Post by Genesis 27:3 on Nov 6, 2014 12:45:43 GMT -5
I have had butchers tell us 40-50%. Guys I work with claim 50-60%. If that were true, I would not want to see what is in the burger!!! I have been butchering my own for at least 13yrs now. Definitely more towards 25-30% for me, as I clean every spec of meat and never worry about what we are eating. Jay I admire those who can do this successfully. I have tried butchering my own deer on 3 separate occasions and have not been too impressed with the results. For whatever reason it just doesn't seem to "click" with me. I'm sure lack of proper training has a lot to do with this though. |
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Post by gpd005 on Nov 6, 2014 12:51:02 GMT -5
50% seems kinda high to me and we have be doing them for the past 15 years. We don't get every single tiny piece of meat but what we do get we know is good and clean. We trim the silver skin and fat off of each piece but we do everything in hamburger or sausage. I have never had good luck with steaks. I would like to get a little better at that part, but if I'm having steak I guess I'd just prefer a cow anyway.
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Post by deadeer on Nov 6, 2014 13:12:14 GMT -5
Steaks are easy. You can either separate the cuts with almost no cutting from the hindquarters, then cut to size. OR to do round steaks, remove the leg, and cut the steaks in 3/4" to 1" thick slices AROUND the leg bone, stick your knife in around the leg bone and cut to loosen from bone, and slide steaks over socket end. Works real slick and hardest part is keeping thicknesses consistent but works good. We also "can" a lot of meat and find it to be awesome.
Jay
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Post by oldhoyt on Nov 6, 2014 15:41:03 GMT -5
I've always found that clean meat yield is right at 40% of dressed weight.
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Post by budd on Nov 12, 2014 7:46:54 GMT -5
I have a small processing business up here in Minnesota and yesterday I took the time to check the amout of meat I got off a field dressed 120 doe, with meat waisted from a 300 win mag to one shoulder I got 41lb of CLEAN boneless meat off her.
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Post by raymar on Nov 12, 2014 9:52:00 GMT -5
My best friend runs k@w deer processing in Bloomington. It is funny how often he is told he is skimping people of deer meat because they thought they should get more back because they have never processed one to know. He often suggest that it is roughly 30-35% of weight and cuts you request along with additives such as suet to burger etc. This depends on shot and size but that you can expect a little more if you do it yourself.
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Post by featherduster on Nov 12, 2014 11:50:34 GMT -5
I have had butchers tell us 40-50%. Guys I work with claim 50-60%. If that were true, I would not want to see what is in the burger!!! I have been butchering my own for at least 13yrs now. Definitely more towards 25-30% for me, as I clean every spec of meat and never worry about what we are eating. Jay Me too. |
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