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Pounds of Meat You Get Off of Your Deer?

Discussion in 'Hunting, Fishing & Camping' started by duncan, Sep 16, 2002.

  1. duncan

    duncan Millennium Member Lifetime Member

    2,263
    19
    Feb 15, 1999
    Seattle
    How many pounds of meat are you pulling off of your deer?

    Just wanted to know so I can again justify the need to hunt with several small ones at home to feed.

    And they're only getting bigger;)
     
  2. Michigun

    Michigun Miss Michigan?

    3,706
    11
    Mar 1, 2001
    Michigan, USA
    For a Michigan whitetail, the average is around 40-45 pounds of meat for the adult deer.
     


  3. Drachen27

    Drachen27

    81
    0
    Feb 18, 2002
    Ontario, NY
    Realistically, for the amount of money spent on licenses, bullets, guns, clothing etc., the average hunter (who only takes what he legally can) would be better off just buying the meat.

    But, hunting can be justified in so many other ways. Relaxing, healthy sport, bonding with wife (if she hunts) and kids. etc..


    Though the cuts may suffer until you get to know what you're doing. You can get significanly more meat off a deer you butcher yourself, rather than from a professional.
     
  4. I got sixty pounds off my last deer. (weighed 170) I think the flavor and enjoyment make it very cost effective. I do tend to put more fish in the freezer than deer but the amount of $$$ i spend make each pound of fish about $12 (gas for a fishing boat is hefty). The deer works out to about $2 per pound. Both are worth it in the way it eases your mind.
     
  5. Michigun

    Michigun Miss Michigan?

    3,706
    11
    Mar 1, 2001
    Michigan, USA
    Yeah, whatever you do, just don't figure in the cost... It ain't pretty!;)

    I did that once & found that a pound of venison costs a little over 3 times the amount of cow... however, venison is a lot healthier. Not to mention you know it's fresh if you "kill it & grill" it yourself. You also don't have to worry about re-labeled expired meat that seems to be popular these days...;Q

    I can't remember the last time I purchased cow myself...

    Be sides, you can't have a good 'ol game of "find the shot" with your store bought meat!:)
     
  6. If you went real simple, hunting could be cheap.

    Old used shotgun, cut up your own deer. Done. Very little expense.

    Oh, yeah, the license. Still not too bad.

    But don't go and add $300 boots, $500 gun, $700 better gun, $400 fancy ammo, $300 Gore-tex jacket, etc.

    30 to 40 pounds of meat is typical. And, no, the guy who cuts up your deer isn't taking your meat. That's all you get--just one little box full.
     
  7. If that statement describes your butcher, he's no professional. Same as all other professions there are the good apples and the rotten ones. Find a competant butcher and simplify your life.

    My locker plant chills the deer properly, wraps the cuts first in clear wrap, then in white butcher's paper. Each package is clearly labelled with your name, the date, and the cut of meat. Deerburger is packed in round plastic sleeves and tightly sealed. The meat is flash frozen and stored until you pick it up. Deer jerky, summer sausage and "Slim Jims" are appropriately packaged.

    Duncan: You can't really justify deer hunting economically unless you point out that farm-raised venison costs $10 to 20 per lb. You just have to convince "The Boss" that you can kill your own deer cheaper that that. ;f

    The yield in meat depends mostly on the size of the deer; logically the larger deer yield larger carcasses. Does typically yield higher dressing %'s than bucks. A ball-park estimate of carcass yield is 45-50%; a deer that field dresses 130 lbs. should yield around 60-65 lbs. of steaks, chops, stew meat, and deer burger.

    Venison is extremely lean, but their fat is nasty stuff so make sure all the deer fat is trimmed off to ensure better flavor. Your butcher can add beef fat to the deer burger to get the "right" fat/lean ratio. If you do it yourself, just buy some beef fat to grind and mix into your burger.

    Good luck in your hunting! Archery season opens on Oct. 1st here and I plan to spend the morning up in a tree stand over a very promising site. :)

    Swede
     
  8. duncan

    duncan Millennium Member Lifetime Member

    2,263
    19
    Feb 15, 1999
    Seattle
    Thanks for all of the info guys.

    Around here, my wife is always complaining about paying $3 a pound for beef.

    And fish is even more expensive.

    Got my Rem 870 and my G20 and can hunt within a hour's drive so gas is cheap too.

    Just need a good skinning and cutting knife to part out the carcass on the spot and rush the meat into my cooler to cool the meat down fast.

    Ideas?
     
  9. 40Cal

    40Cal Modurbator

    585
    0
    Mar 7, 2001
    Tampa, FL
    Move to FL. Our deer aren't big but you can shoot one EVERY DAY of hunting season. License is cheap, land is plentiful, and you can shoot a deer every day from November til January. Speaking of...I better go get another freezer to put in the garage...
     
  10. Arbee

    Arbee

    837
    0
    May 15, 2000
    DFW - Texas
    Duncan --- Checkout the GT knife forum. There is a lot of good info on hunting knives.
     
  11. bbauman

    bbauman Millennium Member

    118
    0
    Sep 6, 1999
    NE
    The butcher got 55 lbs off a big doe I took last year. Cost about $125 for processing, had most of it made into jerky. Would have been less if I would have done roasts and steaks.
     
  12. Quick cooling is important, but so is proper drainage of the carcass. I like to let them hang head down overnight; the excess blood and body fluids drain out rather than accumulate and pool within the meat. Just make sure the body cavity is wide open to facilitate air flow/cooling. If temps are 40 degrees or below, they can hang for several days.

    After hanging to drain, then the carcass can be quartered for further cooling or can be packaged for consumption.

    Swede
     
  13. I see a lot of variation is the pounds here.

    The reported pounds of meat depends upon:

    1. Size of deer to begin with.
    2. Whether bone is included or not.
    3. How much deer fat is included.
    4. How much other meats and fat (beef or pork) the butcher put into your package.

    Hey, any of you ever pack the ribs cage with dried leaves and then take it to the butcher? If so, my dad is still mad at you :)
     
  14. It will also depend on where you hit the deer. A slug from that 870 busting through both shoulders could chew up a lot of meat.