Nick87
Well-known member
I did have neck roasts. I didn't take a whole lot of time with them but buckled off quite a bit.
ImBillT
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I haven’t weighed it separately, but I bet the neck roasts make up a substantial portion of my trim bag’s weight on a bull or buck.
Nick87
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For certain it did in mine.
ImBillT
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Didn’t weigh the head or cape, but this year’s mule deer was 122lbs bone in. That’s quarters, backstraps, tenderloins, rib rolls neck roasts and heart. No way I could have packed that very far in a single load.
WildWill
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Didn't get a carcass weight but one of the smallest deer I've ever killed and definitely the smallest I've weighed. Only got just over 18lbs of deboned meat with everything except the heart I did loose a good hunk of a shoulder to damage.
I had one of those a few weeks ago. New stand, first light, didn’t have any idea of ranges. Two fawns walk down the trail under my stand. New personal best smallest deer. I had no idea how small it was until I walked up to it.
Youth hunter shot a doe fawn first week of October. Deboned the entire animal - final tally was 12 pounds of meat. And that was for everything: backstraps, loins, hind quarters, front shoulders, neck meat. Didn't do the rib cage - not enough meat to make it worthwhile.
Adult doe, third week of October: 52 pounds of deboned meat.
Adult doe, third week of October: 52 pounds of deboned meat.
noharleyyet
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The deboned combined weight of my and Ken Jr’s cows was 373 lbs from the processor. Im assuming that includes the 20% fat added to the burger. They were both similar good sized cow elk.
squirrel
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I get an awful lot of interest/inquiries from people renting pack llamas about this. After butchering/packing 50 or so of my own elk and maybe that many for others it is very difficult to answer specifically due to the way people butcher their wild game in the field, and everyone is completely convinced that their way is the only possible "right" way.
Somewhere along the line I've "standardised" my own breakdown to +/- bullet damaged meat. Of course this is the "only correct way" to butcher an elk. It packs out about 10-15# of bone (2 femurs). As each pannier is weighed and balanced I've run a lot of weights over a scale. EXCLUDING CALVES... 140-145# min. 245# max. Mature cows are very consistant running 145-160#. Raghorns are almost cookie cutter @ 155#'ish. Big bulls are depressingly rare but all over the board and some of my biggest have not been scaled.
The least likely to have been weighed are the ones I have packed on my own back. Those were all > 792#.
Most of my clients are concerned for no reason, it is exceedingly easy to balance empty panniers on the return trip after the booze has been consumed.
Somewhere along the line I've "standardised" my own breakdown to +/- bullet damaged meat. Of course this is the "only correct way" to butcher an elk. It packs out about 10-15# of bone (2 femurs). As each pannier is weighed and balanced I've run a lot of weights over a scale. EXCLUDING CALVES... 140-145# min. 245# max. Mature cows are very consistant running 145-160#. Raghorns are almost cookie cutter @ 155#'ish. Big bulls are depressingly rare but all over the board and some of my biggest have not been scaled.
The least likely to have been weighed are the ones I have packed on my own back. Those were all > 792#.
Most of my clients are concerned for no reason, it is exceedingly easy to balance empty panniers on the return trip after the booze has been consumed.
Justabirdwatcher
Well-known member
Last whitetail I shot was a pretty large Maine buck. Gutless method, boned out I ended up with 92 lbs. of pure meat as per my scales.
The year prior, I shot my largest Colorado muley that was very close in size to last year's whitetail, and I ended up with 94 lbs. of boneless meat in the cooler. That was also quartered in the field using the gutless method, and I did go in for the tenderloins and took as much neck meat as seemed reasonable. Previous Colorado muleys were good for 82 and 74 lbs. of boneless meat.
When I was shooting 5-7 Texas whitetails a year, they would always average between 28-35 lbs. of boneless meat
When I was shooting Illinois whitetails, I was getting between 60-65 lbs. of meat off the bucks and ~50 off the does.
I have no idea of live weight or even field dressed weight as I've not dragged a deer in a long time - ever since learning the gutless method of quartering in the field.
The year prior, I shot my largest Colorado muley that was very close in size to last year's whitetail, and I ended up with 94 lbs. of boneless meat in the cooler. That was also quartered in the field using the gutless method, and I did go in for the tenderloins and took as much neck meat as seemed reasonable. Previous Colorado muleys were good for 82 and 74 lbs. of boneless meat.
When I was shooting 5-7 Texas whitetails a year, they would always average between 28-35 lbs. of boneless meat
When I was shooting Illinois whitetails, I was getting between 60-65 lbs. of meat off the bucks and ~50 off the does.
I have no idea of live weight or even field dressed weight as I've not dragged a deer in a long time - ever since learning the gutless method of quartering in the field.
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