ImBillT
Well-known member
- Joined
- Oct 29, 2018
- Messages
- 3,896
Awesome post Bill! I'm assuming you kept every scrap?
I was thinking about this the other day if you think about it kinda makes sense. Say you are doing squats in the gym with just your body weight you can go kinda forever, at 50lbs maybe 100 reps, at 135lbs maybe 20 reps but by the time you get towards your max you are down to just a single rep... but suddenly if you back off just 10lbs you can do 4-5 reps.
I think pack out is similar.
Meat between the ribs and all. The only thing I left on any of them was the very last layer of meat over the guts and the diaphragm. I keep the hearts, but they aren’t included in those weights. This year on the 8.5yr old I actually took even the meat that covered the guts and the diaphragm.
Still, if you’re only getting 80lbs, you’re either shooting a 60lbs smaller deer(which may the norm in some areas), or you’re probably leaving the neck and the rib roll/flank, and possibly the shanks.
I don’t trim much fat. Although that wouldn’t change your pack out, it might reduce your yield a bit.