Actual Weight of Meat - Can we be honest?

[redandwhite_72]

Butchered a small whitetail buck this year. Ended with 11lbs for slicing, 11lbs ground for human consumption and 19lbs ground for dog food.

 

[AlaskaHunter]

For a Alaskan bull moose usually at least 500 pounds in the freezer.

 

[Hunting Wife]

Butchered a small whitetail buck this year. Ended with 11lbs for slicing, 11lbs ground for human consumption and 19lbs ground for dog food.

So wait…you fed half of your deer to the dog?

 

[Deleted member 28227]

So wait…you fed half of your deer to the dog?

At least that post was honest

 

[Hunting Wife]

At least that post was honest

Touché

 

[redandwhite_72]

So wait…you fed half of your deer to the dog?

That's better than throwing it in the trash. She's gotta eat too. I'm not spending that much time trimming off all the silver skin and sinew. And I'm not taking it to a butcher and spending that kind of money on it. Besides, that's better for my dog than regular dog food.

 

[seeth07]

So wait…you fed half of your deer to the dog?

I keep processing more and more of my animal into dog food. I used to not take the heart, liver, kidneys. Now I do and turn them into dog food. I used to take all my trimmings and toss them away. Now I render them down into dog food. I'll admit that my trimming time has significantly gone down because I'm way more generous now knowing that I'm still making good use of it. I used to toss the legs from the knee down. Now I skin them to the hoof and cook them down into dog food.

Obviously some of this goes right out the window when I'm 2 miles in on an island in the Pacific Ocean but if I shoot a deer behind my house I do all of those things.

 

[nastynate]

Shot a trophy whitetail fawn last week and cut it up and weighed the meat.

About 4lb for 4 bone in shanks
About 6lb for the 2 bone in front quarters
7.5 lb boneless from hindquarters
2lb neck roast
3lb trim/grind
1lb femurs for stock.

I’d bet a hair under 20lb of boneless total.

 

[WildWill]

Just got done with a female javelina that was 34lb field dressed. Deboned the whole animal and ended up with just over 12lb of meat. After adding pork fat I'll end up with 15lb of chorizo.

 

[Bluffgruff]

Wyoming bull elk, 7-8 years old. Shot in spine, no shoulder meat lost, took 90% of rib meat, all the neck and brisket meat, only noticeable meat left behind was flank (got gut contaminated during butchering process, oops)

291lbs bone in.

 

[Pucky Freak]

My shot ruined the tenderloins, but the remaining meat off my button buck WT weighed 25.7 lbs.

 

[ALPPLA]

25lb rear qrtrs, 15lb front qrtrs, 40lbs in the bag. Indiana white tail

 

[Bluffgruff]

I took everything off this bison cow from the Henry Mountains of Utah except the spinal column and pelvis. I tried to tarp it in a pile to keep it dry and from freezing in the oncoming blizzard, which mostly worked for about 36h.

302.7lbs bone in, including ribs.

 

[SD_Prairie_Goat]

Bull elk, 6x6

24 scrap
59 hind with bone
26 neck no bone
36 front with bone
36 front with bone
18 back strap and loin
18 back strap and loin
59 hind with bone

275# with bones. Estimated 235# without bones

Did not keep rib meat, nor heart, liver, etc.

 

[Sask hunter]

This spike elk 254 hanging weight

 

[lifeisgoodsteve]

Cow elk in beginning of December is the only one I've weighed.

120lbs boned out
Didn't take any organs.

 

[Bam Bam]

I shot a yearling cow elk this past weekend (Probably a 300-pound animal). I didn't take the organ meats or the meat in between each rib, but I took everything else that was edible. We got 101.9 pounds of boneless meat.

 

[BrokenChicken]

Im a little OCD when it comes to numbers and spreadsheets so I keep track of my animals (didn’t do it first year I started hunting)
I harvest and pack out all quarters bone-in (cut shank knuckle up), trim away as much neck meat as possible (sometimes taken bone-in), heart, liver, and all the scraps I can trim away.
Final freezer weight is fully processed when putting it away. I gain some weight in Sausages and Ground by adding fat (85%elk/15%beef fat on ground,and 70%elk/30%pork on sausages). But I also loose weight drying stix n jerky(50%).
My most recent bull from this season was my heaviest packout at 320lbs

 

[Bluffgruff]

Shiras moose from Colorado, killed by the wife. 400.2lbs bone-in, took all rib, flank, and neck meat in addition to quarters and loins. Packed out 568lbs including head, hide, and some organs.

 

[Tomahawk]

My 2024 MT archery bull was just a small 6x6, but surprisingly had the heaviest hind quarters of the 7 bulls I've weighed at 64 lbs. Lower legs were removed at the knee and the front quarters each included half the brisket. It was a nice bonus to pull off nearly 25 lbs of boneless neck meat.