Actual Weight of Meat - Can we be honest?

[SaskHunter]

"Actual weight of meat - Can we be honest?"

Buddy, most of you can't even agree on what 6 inches really is...

 

[cgasner1]

"Actual weight of meat - Can we be honest?"

Buddy, most of you can't even agree on what 6 inches really is...

 

[Pahoundsman]

My bull weighed in at 251 pounds of boneless meat, took all 4 quarters along with the neck and rib meat.

 

[LousyResident]

Dad's MT muley from this year.

+/- 70lbs vacuum sealed. Only bone in was 2 shanks. Nothing ground yet so no fat added. Weighed on a kitchen scale post processing.

 

[Nick87]

I must've done something wrong....My bull this year was around 185 lbs deboned on the scale at home iirc. Including trim pieces. I did not take any rib meat though

 

[COEngineer]

My most recent bull from this season was my heaviest packout at 320lbs

I got to see this bull. Please share pics.

 

[BackofBeyond]

I didn’t grab individual weights on the quarters, but my cow ended up as 165 pounds of meat cut/wrapped from the butcher. That did not include the backstrap, tenderloins, or heart.

 

[Nick87]

I didn’t grab individual weights on the quarters, but my cow ended up as 165 pounds of meat cut/wrapped from the butcher. That did not include the backstrap, tenderloins, or heart.

Grind mixed with anything or no?

 

[INMT]

I must've done something wrong....My bull this year was around 185 lbs deboned on the scale at home iirc. Including trim pieces. I did not take any rib meat though

Are you talking just the meat between the ribs, or the meat covering the ribs(rib roll)? Because that all can add up in a hurry, especially on a bull.

 

[Nick87]

Are you talking just the meat between the ribs, or the meat covering the ribs(rib roll)? Because that all can add up in a hurry, especially on a bull.

Didn't take the rib roll. Wouldn't have liked to of been a little more picky but it was over 80 degrees. And I was trying to get what I could to camp as quickly as I could. I took all 4 quarters including shanks, backstraps, T-loins, and pretty much all neck meat.

 

[Moserkr]

Guessing he was 180-200 on the hoof. No clue gutted. Final talley after butchering at home is 65lbs. Added 3lbs of fat to the 22lbs of ground so it came out to 68lbs total. Weight includes the heart, did not keep the liver.

 

[INMT]

Didn't take the rib roll. Wouldn't have liked to of been a little more picky but it was over 80 degrees. And I was trying to get what I could to camp as quickly as I could. I took all 4 quarters including shanks, backstraps, T-loins, and pretty much all neck meat.

I think that weight sounds about average then. You would've been over 200 if you could have got all the rib meat. With those temps probably a good call though.

 

[Sask hunter]

146 hanging carcass. Still not much meat compared to even a spike elk

 

[sapperJ24]

For this years cow elk I carried out 185 pounds of bone-in quarters, rib roll, and neck meat. We ended up with 112 pounds of finished meat excluding shanks. Of that 112, 66 pounds were for grind. We went heavier than usual on grind as we are still holding roasts and stews from last year.

 

[BackofBeyond]

Grind mixed with anything or no?

Yes, 15% pork fat.

 

[SaskHunter]

This guy came in at 60lb processed. Lost half a shoulder. Shanks are for the dog and unaccounted for. Going to do my brother's 3yo buck shortly.

 

[BrokenChicken]

I got to see this bull. Please share pics.

Long delay in reply but here it is.
Here’s the bull that totaled 320lbs final packout weight (including the head/antlers)
Edit: adding full weights breakouts it’s the 3rd bull in this list(Other is rib meat trimmings, neck meat, just all trims basically etc)

 

[COEngineer]

Long delay in reply but here it is.
Here’s the bull that totaled 320lbs final packout weight (including the head/antlers)
Edit: adding full weights breakouts it’s the 3rd bull in this list(Other is rib meat trimmings, neck meat, just all trims basically etc)

Good looking bull and you obviously took your time trimming. I know many years I left more neck, rib meat, and organs than I took. Usually because of warm weather, flies, and/or middle of the night with a headlamp on the side of a mountain and too exhausted to take a few more pounds of trim. Thanks for sharing your data and pics.

 

[BrokenChicken]

Good looking bull and you obviously took your time trimming. I know many years I left more neck, rib meat, and organs than I took. Usually because of warm weather, flies, and/or middle of the night with a headlamp on the side of a mountain and too exhausted to take a few more pounds of trim. Thanks for sharing your data and pics.

Happy to share. The neck on this bull was SWOLE (I think that’s the term kids use these days ) I got over 20lbs of neck meat alone. Those roasts come out great after 5hr in pressure cooker (pulled pork style)
Got everything what I think was worth trimming/pick off it

 

[ImBillT]

Didn't take the rib roll. Wouldn't have liked to of been a little more picky but it was over 80 degrees. And I was trying to get what I could to camp as quickly as I could. I took all 4 quarters including shanks, backstraps, T-loins, and pretty much all neck meat.

Both rib rolls and neck roasts will weigh about what a hind quarter weighs. So you can add 50-70lbs to your total there. Well, less if your total included neck roasts.