I'm having an issue understanding a recent experience at a new processor I tried. I've talked to several people (all of whom I trust) and so far the feedback seems to all point me in the same direction but I'm just curious to see what everyone on here thinks. I killed two does during muzzleloader season with the intent of getting myself some meat. I went and picked it up this past weekend and was very surprised at how little meat I got back. One doe was 95lbs and the other was 110lbs. I asked for 10lbs of smoked sausage and 5lbs of bacon (ground meat just like burger that is bacon flavored and made into bacon like strips) and the rest just ground into burger. I got 53 lbs of meat back. I was pretty shocked and figured that it was a mistake. Called this morning and was told basically that he gets 100% of meat off of the deer and neither I nor the people I talked to know anything at all about processing (I don't but I think the others do).. Neither deer was shot in a shoulder or any other meat producing area. Does this amount of meat returned sound right to everyone?

Sounds about right to me.

Yep, sounds right. I've killed 4 deer this year and got anywhere from about 22-27 packs of ground plus whatever the tenderloin was done like.

Sad but true.

You generally get 20 to 30 lbs for a doe. Trust me, you want all the blood shot meat cut out. Lead is bad for your health !

They don't cutem up like they used to. I got one sack of meat off a doe at the last processor I used and said that is enough of this. All processors are not the same.

Saw a article about butchering meat last year , said expect around 39 ^ of weight of deer in processed meat and less if blood shot shoulders

95+110=205

205 x .67 (1/3 of weight is offal)=137

137 - bone and fat and other unwanted parts =53?

Maybe a little light, but I'd settle for a little light rather than junked up meat any day. I know when I process one myself, I get way less back than from a processor because 1, I only keep the most choicest cuts free of fat, silverskin and gristle and 2, I'm not a skilled meat cutter.

I've been told also I should have expected about 35% return of edible meat. That means roughly 110x.35(38.5) + 95x.35(33.25) = 71.75 lbs. Maybe I'm figuring wrong but just doesn't add up to me. The weight I gave as return was including loins also. Oh well.

Based on the numbers, I'd think he did you right, but, if you're convinced otherwise, the best thing to do is find another processor and move on. There is no way to prove anything so there's no sense trying.

Your figures on your numbers are correct math but the percentage is a little high. It is a little disappointing sometimes but jawbone is about dead on with those numbers he has. I'm processing my own now and comparing to what a processor would give me back in the past. I can get close but I can't quite get as much good meat off of one as an experienced butcher.

I would say the 30-35% rule applies only if the animal is gutted. I assume the weights you listed were before gutting them, right? It sounds about right to me. As jawbone pointed out, you can find processors that may give you more meat back, but I've seen processors throw pieces with silverskin in the grinder. I don't want that chewy crap in my meat. I'll take a little less meat back if it means I don't have to worry about my family or dinner guests getting a bite of something unsavory.

Those weights did include guts. Guess I just expected more than I should have. Thanks for the lesson fellas.

Sounds about right to me...I do much more offshore fishing, and I know when fileting fish, all the work, the resulting filets are a very small proportion to the fish itself....

Sounds in the ball park. There are several factors. One, you had some smoked sausage. Drying meat, adding fat, etc can change how much you are getting back. Secondly, there is almost always some meat that has to be trimmed due to kill damage. Unless you shoot one in the head, there is probably going to be at least some damage.

I have shot deer in the lungs that had damage in places I didn't expect. Years ago, I shot one in the neck and the bullet lodged in the hindquarter. You never fully know until you process it.

Most processors either trim too much or not enough. Some will throw everything they can into the ground (maybe to increase the overall weight) which you don't want.

How clean is the meat and how does it taste? Those are much more important to me than getting every ounce possible.

Bingo. This x100.

My uncle owns a processor and does mine.
To give you a comparison He did a bow kill doe for Me 105lbs and my girl's doe that was 110lb. I think I got 55lbs of meat from the 2 so You didnt get ripped off. I would rather get less if the meat is clean and all the tendons and gristle is cut out.